1 Yellow Pepper
6 Cherry Tomatoes
1/2 Red Onion
1 Clove Garlic
6 Green Olives
Small Bunch Parsley
Small Bunch Oregano
Small Bunch Mint
Place 75g of finely grated Spenwood in a bowl with the fresh garlic, garlic powder, onion powder and paprika and mix with the olive oil to form a paste.
Slice the steak into four 2cm pieces and place in a tray. You may find depending on the size of your cauliflower you may need two. Any off cuts reserve for another recipe.
Pour the marinade over the cauliflower so it’s covered all over then transfer to the oven at 200ºC. If you have a BBQ you can cook on a lower setting this is also an option but be careful it does not get too hot. Cook for about 20-30 mins till soft and slightly chard.
While the cauliflower is cooking make the salsa by dicing all the items down to a smallish dice. Finley chop the garlic and herbs then mix all together with the olive oil and season.
When the cauliflower is cooked sprinkle the rest of the Spenwood over the steaks and put back into the oven to melt.
Place the steaks on a plate and top with a healthy amount of the salsa!