Cauliflower steaks with sweet potato purée and salsa verde

Serves 4

Directions

1. Wash and dry the sweet potatoes. Cut them in half and coat with olive oil. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven at 220°C (430°F) for 25 minutes until soft. Let cool.
2. Remove mint leaves from stems and place in a food processor or mortar. Roughly chop the parsley, coriander, and basil, then add them in. Add olive oil, lemon juice, and capers. Blend or pound into a coarse salsa. Season with salt and pepper.
3. Rinse the cauliflower under running water. Remove green leaves and cut into 3 cm thick slices. Place on a parchment-lined baking tray, drizzle with olive oil, salt, and pepper. Roast in the oven at 220°C (430°F) for 20–30 minutes until golden and cooked through.
4. Scoop the flesh from the sweet potatoes and mash with the butter, a generous pinch of salt, and pepper until smooth.
5. Spoon some purée onto a plate, place the cauliflower steaks on top, and drizzle with salsa verde.