Blue Cheese Cauliflower Steak

Discard the rosemary stems and finely chop the leaves. Wash the potatoes and cut them into wedges. Transfer both to a bowl, drizzle with olive oil and season with salt and pepper, then toss well to coat. Transfer to one side of a parchment-lined baking sheet and roast in the oven for 15 minutes. Toss the wedges and then transfer the mushrooms to the other side of the baking sheet, then return to the oven for another 15 - 25 minutes (see Tip).

Tip: the mushrooms may burn easily, so be sure to keep an eye on them and cover with aluminium foil if necessary.

Boil plenty of salted water in a pot or saucepan. For each person, cut a 2cm thick slice from the middle of the cauliflower. Keep the stem attached so as to keep the cauliflower steak intact, then set aside. Cut the rest of the cauliflower into florets and boil for 10 - 12 minutes, then drain and set aside (see Tip).

Tip: the cauliflower should be well-cooked, so as to make a smoother purée. Boil it longer if necessary.

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Season the cauliflower steak with salt and pepper and carefully fry it for 1 - 3 minutes per side until golden-brown. Lower the heat and cover with the lid, then continue cooking for 8 - 10 more minutes. Turn halfway and season with pepper.

Did you know... cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C for a healthy immune system, potassium for healthy blood pressure and fibre for gut health.

In the meantime, finely chop the parsley. Transfer the boiled cauliflower to a tall container, along with the cream, Middle Eastern spices and half of the parsley. Use an immersion blender to process into a smooth, thick purée. Transfer back to the same saucepan and keep warm over a low heat. Season to taste with plenty of salt and pepper.