1 large cauliflower

2 tbsp truffle oil

½ tsp fine sea salt

6 tbsp Med Cuisine Black Tahini

6 tbsp water, plus more as needed

2 tbsp truffle oil

Fine sea salt, to taste

Fresh parsley, roughly chopped

1 lemon, very thinly sliced

Extra virgin olive oil, to dress

Pinch of Med Cuisine Pure Ground Sumac

Fine sea salt, to taste

Preheat. Heat the oven to 250°C and line a roasting tray with baking parchment. Remove the cauliflower leaves, trim the base without cutting away the core, then slice through the centre into thick steaks.

Blanch. Lower the cauliflower steaks into boiling water and cook for 2 minutes. Drain carefully, then pat them thoroughly dry so they roast rather than steam.

Roast. Arrange the steaks on the prepared tray, drizzle both sides with 2 tbsp truffle oil and season with ½ tsp salt. Roast for 15–20 minutes, turning once, until deeply golden and tender through the centre.

Whisk the sauce. Combine the Black Tahini and water until smooth, then stir in 2 tbsp truffle oil and season with salt. Add a little more water if needed to make a thick but spoonable sauce.

Toss the salad. Mix the parsley and thinly sliced lemon with a light drizzle of olive oil, the Sumac and a pinch of salt. Toss gently so the lemon slices stay intact.

Plate. Spread the Black Tahini sauce across two plates, place a roasted cauliflower steak on each and finish with the lemony parsley salad. Serve immediately.