Charred Cauliflower Steaks with Lemon-Herb Sauce

Instructions

• 1Preheat the oven on the 750°F setting while making the sauce (preheat can take up to 20 minutes).
• 2To make the lemon-herb sauce, pulse the parsley, dill, garlic, eschallot, capers, lemon zest and juice, salt and pepper in a food processor until finely chopped.
• 3With the motor running, slowly add the oil. Process for 45 seconds until well combined, pausing, if necessary, to scrape the sides. Transfer the sauce to a small bowl, cover and reserve.
• 4For the cauliflower steaks, trim the base and the rounded sides from the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into three 1-inch-thick steaks. Brush both sides of each steak with half the oil and season with salt and pepper. (Reserve any cauliflower trimmings for another use)
• 5Using the removable handle, place the pizza pan in the oven to heat for 2 minutes. Remove the pan and drizzle the remaining oil over the base.
• 6Carefully place the cauliflower steaks in the hot pan and return to the oven using the removable handle. Cook for 3 minutes.
• 7Using the removable handle, remove the pan from the oven, carefully turn the cauliflower over, then return to the oven and cook for a further 2-3 minutes until browned and tender.
• 8Using the removable handle, transfer the pan to a heatproof surface. Spoon the lemon-herb sauce over the cauliflower to serve.