Roasted Cauliflower Steaks with Salsa and Purée

Salsa

• 1 fresh red chilli, halved and deseeded
• 2 garlic cloves
• 80 g extra virgin olive oil, plus extra for drizzling
• 60 g water
• 15 g sherry vinegar
• 50 g sultanas
• 30 g pickled baby capers, drained
• 30 g toasted pine nuts
• 5 sprigs fresh parsley, leaves only, roughly chopped
• 1 lemon, finely grated zest only
• ½ tsp fine sea salt, plus extra to taste

Cauliflower Steaks

• 2 cauliflowers
• dried oregano, to taste

Cauliflower Purée

• 500 g water
• 1 garlic clove
• 100 g almond milk
• 50 g dairy-free spread
• 10 g olive oil
• 1 pinch caster sugar
• ½ tsp fine sea salt
• 1 pinch ground black pepper, plus extra to taste