1 cauliflower, leaves and root end trimmed
sea salt and ground pepper
Parmesan for grating (optional)
½ cup pitted green olives
¼ cup chopped gherkins
2 tablespoons capers
2 tablespoons parsley
zest 1 lemon
2 tablespoons lemon juice
4 tablespoons olive oil
2 cloves garlic, crushed
Preheat the oven to 200°C.
Salsa: Put the olives, gherkins, capers, parsley and lemon zest on a board together and chop finely. Transfer to a bowl and stir in the remaining ingredients. Season.
Place the cauliflower core side down on the bench. Slice into 2cm thick ‘steaks’, trying to keep them in large pieces if possible. Don’t worry if you end up with small rather than large slices.
Heat a little olive oil in a large sauté pan and, in batches, cook the cauliflower until lightly golden on both sides. Carefully lift onto a lined baking tray and season with salt and pepper. If using Parmesan, grate over a generous coating at this point. Roast for 10-15 minutes or until just tender but still with a little bite. Cooking time will depend on the thickness and freshness of the cauliflower.
To serve: Place the cauliflower on a platter and spoon over the salsa. Serve warm or at room temperature.