1 head cauliflower, excess stalk removed and cut into 4 steaks
1 cup of olive oil, plus extra for basting the cauliflower
1 large bunch of parsley, leaves
2 garlic cloves, minced with a Microplane
2 lemons, zested (may we suggest a Microplane?) and juiced (may we suggest a citrus press?)
⅓ cup of capers, roughly chopped (with some reserved for garnish)
2-3 scallions, sliced into thin rings
Preheat your oven to 425°F
Line a baking sheet with some parchment paper and place the cauliflower steaks on it. Baste both sides of each slice with olive oil, and sprinkle with salt and pepper. Roast until it is soft and beautifully brown, about 20 minutes (depending on the thickness of your steaks.)
Meanwhile, prepare the Hipcooks-style salsa verde. Chop the parsley, place in a bowl. Add the garlic, lemon, capers and most of the scallions. Season with salt and pepper and drizzle with enough olive oil to make a spoonable sauce.
Serve the cauliflower with the sauce on top. We like to decorate the plate with some of the reserved scallions and capers, an extra twirl of black pepper and a few lemon curls.