• 1 cauliflower
• ½ tsp smoked paprika
• 2 tbsp Borderfields Gold Infusion Smoked Chipotle Rapeseed Oil
• 1 roasted red pepper
• 4 black olives, pitted
• small handful parsley
• 1 tsp capers
• ½ tbsp red wine vinegar
2 tbsp toasted flaked almonds


1. Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.

2. Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.