2 medium cauliflower heads

200 ml Olive oil

1/2 tsp salt

1 tsp coarse black pepper

1 tsp ground corriander

1 tbsp ground cumin

1 tbsp paprika, hot or sweet

¹⁄₂ tbsp garlic powder

1 tsp dried parsley

2 tsp dried oregano

1 tsp dried thyme

1/2 tsp ground cinnamon

For bubble & squeak :

500 grams potatoes

1 small savoy cabbage

1/2 tsp salt

1/2 tsp coarse black pepper

2 garlic cloves

Preheat your oven to 200°C. Line a large, rimmed baking sheet with non stick foil and spray it with olive oil.

To prepare the cauliflower steaks, first wash the cauliflower heads, remove the outer leaves, and trim the bottom of the core, keeping it intact. Slice each cauliflower head into ¾-inch-thick slices. The outer slices may fall apart, so plan on getting three steaks out of each cauliflower head, and roast the florets alongside the steaks.

Mix the olive oil in a bowl with dry seasoning. Place each slice of cauliflower in the marinade and cover it on both sides. Arrange the steaks in a single layer on the lined baking sheet. Bake the cauliflower slices until browned and fork-tender (time depends on the oven; mine was 20 minutes).

For the Bubble & Squeak:

Heat the oil in a frying pan and cook the finely chopped onion and garlic until soft. Add finely chopped savoy cabbage, salt, and pepper, and fry on low heat until soft. Remove the pan from the heat and transfer the vegetables into a large bowl. Add the mashed potato and mix well.

Divide the mixture into small portions, shape each portion into a round cake, and coat them in flour on both sides. Put the cakes onto a greased baking tray and brush them with a little melted butter.

Bake in a preheated oven (200°C/400°F) for 25 minutes or fry on both sides until golden brown.