Serves two (with leftovers)

Ingredients

1 medium cauliflower, save the leaves (about 800g)2 tbsp ghee or oilSea salt and black pepper

Chermoula spice mix

2 tsp ground cumin1 tsp sweet paprika2 tsp ground corianderChilli flakes or 1⁄4 tsp cayenne, to taste

Herby bean dip

240g cooked white beans or chickpeas (1 × 400g tin, drained and rinsed)1 garlic clove2 tbsp tahiniJuice of 1 lemon1 big handful of a mix of fresh parsley and coriander, leaves and stems roughly chopped separatelyextra virgin olive oil, to serve

Slaw

1/4 red cabbage (150g), finely shredded1 green apple, cut into matchsticks1 celery stick and leaves, sliced2 tbsp extra virgin olive oil1 tbsp apple cider vinegar1 tsp mustard

Method

Preheat the oven to fan 220°C/Gas mark 9. Slice two 2–3cm thick steaks off the cauliflower and roughly chop the remaining cauliflower florets and the leaves, keep-ing them separate.

Mix together all the ingredients for the chermoula.

Put the cauliflower florets in a roasting tray with 1 tablespoon of the ghee or oil, half of the chermoula spice mix, sea salt and pepper. Roast in the oven for 15–20 minutes, adding the chopped cauliflower leaves halfway through and tossing everything together.

Melt the remaining ghee or oil in a large frying pan and fry the cauliflower steaks for two minutes on each side, then add the remaining spice mix and carefully turn again, coating the steaks in the spice. Cook for a further 2 minutes until just tender (you could now pop in the oven to keep warm).

Meanwhile, mix all the slaw ingredients together with the parsley and coriander leaves in a medium bowl and season to taste.

Blitz all the dip ingredients in a food processor with the parsley and coriander stems and taste for seasoning. Add 2–4 tablespoons cold water until nice and thick. Divide the green bean dip between the plates, drizzle with olive oil and top with the hot cauliflower steak and the florets and leaves. Serve the slaw on top or on the side.