This quick and easy mid week meal is a veritable feast of vibrant vegetables. It screams spring to me but thankfully with good old frozen peas, you can make it all year round. If you fancy making this for four, double up the portions below and make a big old platter with the cauliflower nestled into the pea mash and all the garnishes on top, so that everyone can help themselves at the table.
- Pre-heat the oven to 200 fan. Mix 2 tbsp of the oil with the smoked paprika and a good pinch of salt. Brush all over the cauliflower steaks and place them onto a lined baking sheet. Roast for 20-25 minutes until charred and tender.
- Meanwhile, Boil the peas for 1-2 minutes in a pan of boiling water until tender. Drain and chuck them into a blender with the zest and juice of ½ a lemon, remaining olive oil, salt and pepper and most of the feta and mint. Pulse into a course mash. Check the seasoning and add more salt to taste.
- To serve, divide the pea and feta mash between two plates. Top with the cauliflower steaks and drizzle over a little olive oil. Scatter over the remaining feta and mint over the mash and the pistachios over the cauliflower. Serve immediately with lemon wedges.
3 tbsp olive oil plus extra for drizzling
2 I inch thick cauliflower steaks
1 tsp smoked paprika
300g frozen peas
A small handful of mint leaves
15g smashed pistachios
Salt and pepper