Ingredients:

• 1 large cauliflower

• 1/4 cup parmesan, grated

• 1/4 cup pine nuts, toasted

• 2 tbsp chives, finely chopped

Marinade:

• 1/4 cup olive oil

• 1 tsp minced garlic

• 1 tsp smoked paprika

• Salt, to taste

• 1/4 cup parmesan, finely grated

Chimichurri:

• 1/4 cup olive oil

• 3/4 cup parsley, finely chopped

• 1/4 cup coriander, finely chopped

• 1/4 cup oregano, finely chopped

• 1/2 tsp cayenne pepper (optional)

• 1 1/2 tbsp red wine vinegar

• Salt, to taste

Instructions:

1. Preheat the oven to 220C.

2. Remove the outer leaves from the cauliflower, leaving the core intact. Slice two steaks (approx 2.5cm thick)from the centre of the cauliflower and place them on a tray lined with baking paper. Set aside.

3. Place all ingredients for the marinade in a bowl and stir to combine.

4. Brush both sides of each cauliflower with marinade and top with the extra

parmesan.

5. Place in the oven and bake for around 25 minutes or until golden.

6. Meanwhile, mix all ingredients for chimichurri in a small bowl.

7. Top the cooked cauliflower with chimichurri, pine nuts and chives.

Serves 2