Cauliflower

Cauliflower trim stem and outer leaves. For ‘steaks’, make cuts down the centre, right through, about 1cm (½in) apart – you’ll only get 2 or 3 out of a cauliflower. Cook as described. Cut the rest into even-sized pieces and cook in boiling water as described above; or toss in olive oil, place in an even layer in a shallow baking tin (pan) and roast at 200°C/400°F/gas mark 6, for 25–30 minutes or until golden brown and tender.