Rachel Khoo's cauliflower steaks

From its soggy days in the school canteen to being roasted whole in spices at Noma, cauliflower has undergone a makeover of late. It’s a good source of vitamins, antioxidants and omega-3 fatty acids and my version makes a delicious light starter. You’ll also be left with plenty of piperade sauce, which you can eat with pasta, or serve on toast with a poached egg.

Roasted cauliflower steaks with piperade

Serves 4 as a starter

1 large head of cauliflower

1 tbsp olive oil

½ tsp sweet smoked paprika

Sea salt

For the piperade..

2 tbsp olive oil

2 brown onions, peeled and sliced

Pinch of sea salt

3 sprigs of thyme

3 garlic cloves, peeled and sliced

3 red peppers

2 large tomatoes

Pinch of sugar

½ tsp paprika or piment d’Espelette

1 tbsp sherry vinegar

1 small handful of basil leaves

Preheat the oven to 200C/Gas Mark 6. Line a large baking tray with foil. Slice the cauliflower down the centre of the head (leave the stalk intact as it helps the florets stay together). Cut into four 2.5cm-thick steaks and lay them on the foil. Drizzle with the oil and toss to coat. Sprinkle with the paprika and sea salt and cook for 25 minutes or until golden-tinged and tender. (Don’t throw the cauliflower offcuts away — roast them for a little added chef’s bonus.)

In the meantime, heat the oil in a large saucepan with a lid and add the onions, sea salt, thyme and garlic. Sweat on a medium heat (you want them to just cook, not colour too much) for about 10 minutes while you prepare the peppers. Cut the peppers in half, remove the stalk and seeds and finely slice into strips. Add to the saucepan. Cut the tomatoes into small pieces and add to the saucepan with a pinch of sugar, the paprika and vinegar. Place the lid on the pan and cook on a medium-to-low heat for a further 10 minutes. Adjust the seasoning to taste. Remove the thyme. Roughly tear the basil and add to the sauce.

Lay a cauliflower steak on each plate and add a spoonful of the sauce to each.