花椰菜排配披萨配料

Directions

1. Preheat your oven to 220°C. Place a large baking tray that will hold 4 cauli steaks in a single layer in the oven to heat up (you may need two trays).  Heating the trays helps to brown the bottom of your steaks without needing to turn them over.

2. Trim the base of your cauli/s, so they sit flat on your chopping board. Cut your caulis in half from top to bottom, then trim the edges from both halves so they have flat sides.

3. Starting at the centre of each cauli half, cut a 2cm slice from each. Then do your best to get a second slice from each half, or cobble an extra steak together from the florets that break off, or use your second cauli to get more perfect steaks. You want 4 steaks in total.

4. Place your steaks on a sheet of compostable baking paper that’s the same size as the tray heating in the oven.

5. Mix the paprika, garlic powder and salt together in a small bowl. Brush each steak generously with the melted ghee and sprinkle with the spice and salt mix.

6. Take the baking tray out of the oven and carefully lift the baking paper with the steaks onto the tray. Roast for 15-20 minutes until the steaks are golden and just tender when pierced with the point of a small knife.

7. While the steaks are roasting, make the topping. Place the breadcrumbs, cheese, chopped antipasto mix, parsley, lemon zest and a good squeeze of lemon juice in a medium mixing bowl. Mix well, then taste (it should be delicious!) and decide if it needs any seasoning, a bit more lemon juice, or some extra melted ghee to help bring the mixture together.

8. Press quarter of the breadcrumb mixture firmly on top of each cauli steak. Return the tray to the oven and cook for another 10-15 minutes until they’re golden and smell outrageously good.

9. Using a wide spatula, serve on individual dinner plates or on a large sharing platter with extra lemon wedges on the side.