Cauliflower Steaks with Whole Wheat & Brazil Nut Romesco

Method

1. Preheat the oven to 180°C/ gas mark 4.
2. Bring a large pan of generously salted water to boil. Add the wheat grain and boil until tender - around 45 mins.
3. Once cooked drain and spread on a baking tray for 10 minutes to steam off any excess water.
4. Mix the harissa and honey with 1tbsp of water, mix and set aside.
5. Cut your cauliflower into 1-2cm wide 'steaks'. You might only get 2 or 3 steaks from the cauliflower and the rest will be florets, but that’s ok because the little bit will get lovely and crispy.
6. Place on a baking tray, coat with oil and place in the oven for 30 minutes.
7. Remove from the oven and using a brush, brush both sides of the cauliflower steaks with the harissa mixture. Pour the rest over the florets and shake to coat.
8. Place back in the oven for 15 minutes or until your cauliflower is cooked and a little burnt in places.
9. Meanwhile, in a blender combine the brazil nuts, pepper, garlic, vinegar, paprika, smoke water and olive oil. Blend until smooth and season to taste.