Cheesy Spenwood Cauliflower Steak With Summer Salsa

Serves 2

For Salsa
1 Yellow Pepper
6 Cherry Tomatoes
1/2 Red Onion
1 Clove Garlic
6 Green Olives
6 Radish’s
Small Bunch Parsley
Small Bunch Oregano
Small Bunch Mint
Olive Oil
For Steak
1 Large Cauliflower
150g Spenwood
75g Olive Oil
1 Garlic Clove
1/ 2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Paprika

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
When the cauliflower is cooked sprinkle the rest of the Spenwood over the steaks and put back into the oven to melt.

Step 6
Place the steaks on a plate and top with a healthy amount of the salsa!