Parmesan Cauliflower Steaks With Pistachio Pesto

Preheat the oven to 200°C.

Cut the leaves off the cauliflowers, then cut each one vertically down the middle of its stalk. Trim away the edges so that you end up with four steaks. Save the cauliflower leaves and the offcuts/ scraps.

Place the cauliflower steaks onto a baking tray and rub each one with salt, pepper and 1 teaspoon of olive oil. Roast for 30 mins, then remove from the oven and flip them over. Grate 45g of the Parmesan over the steaks, then return to the oven for 10 mins.

Meanwhile, finely chop the cauliflower leaves.

Bring a saucepan of water to the boil. Add salt, then tip in the scraps of cauliflower and the leaves. Simmer for 5 mins until tender, then drain and allow to cool.

Add the cooled cauliflower pieces and leaves to a food processor along with the basil, two-thirds of the pistachios and the remaining Parmesan, then blitz until you have a smooth paste. Add the 4 tbsp of olive oil and the juice of the lemon then blitz again; stir in just enough water to make the sauce a drizzle-able consistency. Season to taste with salt and pepper.

Toast the remaining pistachios in a dry frying pan over a medium heat until smelling toasty, then finely chop them. Thinly slice the chillies.

Arrange the cauliflower steaks on two plates. Drizzle with the pesto, then sprinkle with the sliced chillies and chopped pistachios. Serve and enjoy.