Cauliflower Steaks with Caper Butter Recipe

Heat the oven to 200°C (Gas Mark 6). Remove any large leaves from the outside of the cauliflower, but leave the smallest. Trim just the very end of the stalk, then cut the cauliflower into quarters. Put the quarters on a baking tray, dot with 50g of butter and drizzle with 50ml of oil, then sprinkle over a pinch of salt and a few grinds of the pepper mill. Put the cauliflower in the hot oven and roast for 20 minutes, until golden on the outside and tender when pierced with the tip of a sharp knife. Put the almonds on to a separate baking sheet and put them into the oven to cook alongside the cauliflower – check them after five minutes, and every couple of minutes after that, removing them from the oven as soon as they smell toasted and fragrant. Tip the roasted almonds on to a plate and set aside to cool.

While the cauliflower is cooking, put the remaining 50ml of oil in a frying pan and place over a medium heat. Put a couple of sheets of kitchen paper on to a large plate and place it close to the hob. When the oil is hot, pour in the breadcrumbs and fry them - stirring every now and then - until crisped and golden. Lift the crumbs out with a fish slice and put them on the kitchen paper to drain for a minute or so, then tip them into a mixing bowl and stir in the chopped parsley and lemon zest and season to taste with salt and pepper. Roughly chop the cooled almonds.

Wipe the frying pan with kitchen paper, then place the pan back on a low heat and add the remaining 100g butter. Let the butter melt until just starting to brown, then take the pan off the heat and stir in the chopped capers. When the cauliflower steaks are cooked, remove them from the oven. Drizzle the caper butter generously over each steak, then top with a generous sprinkling of breadcrumbs and scatter over the chopped almonds before serving.