*Fresh cauliflower X 1 whole head (you may not use it all depending on how many portions you want)
*Ghee (clarified butter) for frying X 2 tablespoons or just use a combination of oil and butter
*Fresh parsley, chopped x small handful
*Fresh basil, chopped x small handful
*Spring onions x 2, green part only, thinly sliced
*Ripe tomatoes x 2 medium or 12-16 ripe cherry tomatoes, chopped finely
*Lemon juice x 1 tablespoon
*Sugar x 1 teaspoon
*Fresh garlic (optional), minced x 1/3 of a clove, infused with 2 tablespoons of olive oil
*Salt to sprinkle in dressing and over cauliflower
-The cauliflower dressing includes olive oil, but if you opt to add garlic to the recipe, grate about a third of a clove into olive oil, stir and set aside. This will make a quick garlic-infused oil.
-Remove all greenery and stems from cauliflower, wash and pat dry with paper towel. Cut cauliflower into slices (or steaks), the same way you’d cut thick slices from a loaf of bread. Start from the middle if you want a couple of thick steaks and refrigerate leftover cauli to use another day.
-Heat ghee (or oil and butter) in a large fry pan and add cauli steaks. Keep heat on medium-low so the cauliflower has a chance to soften a little and go crispy golden. Sprinkle with a pinch of salt.
-While cauli is frying, make dressing in a small bowl. Combine chopped parsley, basil, spring onions, sugar, a pinch of salt, lemon juice and olive oil (or use garlic infused oil). If you have store-bought garlic oil, use a ratio of 50:50 olive oil and garlic oil.
-Mix Vierge dressing ingredients together and set aside.
-When cauliflower steaks are golden, keep them warm in a 140 degree oven on a lined tray (spread out).
-When ready to serve, place a hot steak on each plate and spoon a tablespoon or two of dressing over each portion of cauliflower. Put leftover Sauce Vierge on the table with a spoon for anyone who’d like more.
-Cauliflower steaks are a great alternative to rice or potatoes as a side dish.