Wine match suggestion: Chardonnay

Prep time: 20 minutes - Cook time 45 minutes

• 1 slice of sourdough, torn into croutons 
• 1 tbsp extra virgin olive oil  
• 1/2 tsp garlic powder 
• 1 large cauliflower, cut into four steaks 
• 1 tsp paprika 

1. Preheat the oven to 180 degrees fan bake. Place the croutons onto a lined baking tray. Toss with oil, garlic powder and season with salt. Bake for 6 minutes. 
2. Meanwhile, slice the cauliflower into 4 steaks. The outer pieces will crumble, but you can bake these too. Place the cauliflower onto a lined baking tray. Brush the cauliflower with olive oil. Sprinkle the paprika over the top and season with salt and pepper. 
3. Ready a pot of boiling water. Blanch the spinach for 30 seconds and then plunge it straight into a bowl with ice and water. Set aside. 
4. By this time the croutons will be cooked. Take them out of the oven and set aside. Turn the oven up to 220 fan bake. 
5. Bake the cauliflower for 20 minutes, then carefully flip the pieces and bake for a further 20 minutes. 
6. Whilst that’s cooking, squeeze out the excess liquid from the spinach. Add this to a food processor with the butter beans, garlic, basil, oil, feta and lemon juice. Blitz until smooth - it will take a good 3-5 minutes. Set aside.
7. Next, make the salsa topping. Place the sliced shallots and garlic into a bowl with red wine vinegar, olive oil and the juice of half a lemon. Fold in the anchovies and herbs. Season with pepper. Set aside. 
8. Once the cauliflower is cooked, smear the herby butter bean whip onto the bottom of a serving platter. Place the cauliflower on top. Spoon over the herb salsa and then place an anchovy on top of each steak and then scatter over the croutons.