Rarebit cauliflower steaks

Preheat the oven to 220°C/200°C fan/gas 7. Slice the cauliflower in half, through the stalk. Cut 2 thick slices from each middle, with some stalk at the base of each to hold it together. You should end up with 4 thick slices and two rounded chunks. Save these ends in an airtight container and save in the fridge for our Lamb meatball tagine and cauli couscous recipe – see Related Recipes.

Line a baking tray with baking paper. Add the cauliflower steaks, season and brush all sides with 2 tsp of the oil. Roast for 20–25 mins until the steaks are golden and tender – poke the centre of the stalk with a sharp knife, it should go in easily.

To make the rarebit sauce, empty the sachet contents into a small saucepan. Gradually add 200ml of water while stirring so it blends smoothly. Cook over a gentle heat, whisking constantly until simmering. Simmer for 2 mins. Remove from the heat and stir in the cheese. Leave for 5 mins, then whisk in the yolks.

When the cauliflower steaks are tender, divide the rarebit sauce over the top. Scatter the crumbs (if using) over the top, drizzle with the remaining tsp of oil, then roast steaks for 5–8 mins more until the topping is golden.

Add lettuce leaves to 4 large plates, then divide over the grated carrot and sliced spring onions. Use a fish slice to lift a rarebit cauliflower onto each plate, grind over some black pepper and serve.