Cauliflower steak

Preheat the oven to 180 °C.

Cut the cauliflower head in half, then slice each half into “steaks” about 3.5 cm thick.

In a skillet, heat 1-2 tsp of olive oil and place the cauliflower steaks in it. Season them well with salt.

Sear for about 5-6 minutes on one side until they turn golden brown, then flip and sear the other side.

Once the steaks are seared, transfer them to a baking sheet and place them in the preheated oven for about 10 minutes.

While the cauliflower is baking, prepare the sauce. Finely chop the garlic (2-3 cloves), and pour the remaining olive oil into the skillet.

Add the finely chopped olives (15 g) and sauté for about 3 minutes.

Then add the garlic and continue cooking for another 3-4 minutes.

After that, remove the skillet from the heat and transfer the mixture to a bowl.

Chop the parsley (1 sprig) and pecans (20 g), add them to the bowl with the olives, and mix well.

When the cauliflower steaks are ready, take them out of the oven and place them on a plate. Drizzle the olive, parsley, and pecan sauce over the top.

Finally, thinly slice the radishes (2-3 pcs) and garnish the steaks with them.