BQ cauliflower steaks and herb sauce

• Serves 4
• 10 mins to prepare and 12 mins to cook
• 247 calories/serving
• Healthy
• Vegan
• Vegetarian
• Gluten-free
• Dairy-free

Ingredients

• 2 cauliflowers, outer leaves removed,
• 1 tsp caraway seeds
• 6 tbsp extra virgin olive oil
• 2 garlic cloves, crushed

For the herb sauce,

• 30g fresh basil, finely chopped
• 1 green chilli, finely chopped,
• 3 spring onions, trimmed and finely chopped
• 30g fresh parsley, finely chopped
• 1-2 lemons

Directions

1. Preheat the barbecue.
2. Trim the base of the cauliflowers so that they sit flat, then cut into 2cm-thick slices (see Tip, below).
3. In a small bowl, mix together 3 tbsp of the oil with the caraway seeds and garlic.
4. Season, then brush the oil all over the cauliflower steaks.
5. Cook on the preheated barbecue, away from the main heat, for 5-6 mins on each side until charred and just tender.
6. Alternatively, cook the steaks (2 at a time, depending on their size) in a griddle pan over medium-low heat for the same time.
7. Meanwhile, mix together the chopped herbs, spring onions, chilli, and the remaining 3 tbsp of oil in a small bowl.
8. Squeeze in the juice of ½ a lemon and taste–add a little more lemon juice or oil to taste.
9. Season.
10. Drizzle the herb sauce over the steaks and serve with the remaining lemon cut into wedges.

Tip: Cauliflowers come in a variety of sizes; try to locate two that are the same size and cut four slices from each. Any leftover end bits can be blitzed into cauliflower rice and tossed through a salad or added to a tray bake of roasted veggies.
If you don't have caraway seeds, fennel seeds will work.