Cauliflower is having a moment. The health food gurus are singing its nutritional praises, and those in the know are steering clear of the boiled anaemic cooking methods of the past. Instead, this brassica is brought to life by being grilled or roasted.

Although I am averse to the idea that eating a vegetarian meal should require faux meat, this recipe title is an appropriate name for the T-shaped slices you get from a head of cauliflower.

Pan fried or roasted in the oven, this makes a simple and delicious dish from a humble vegetable. For an extra touch of texture and flavour, crumble feta cheese over the top before serving.

Remove and discard any leaves from the cauliflower and carefully slice 3cm steaks from the head. You will get left with 2-4 steaks from each head of cauliflower.

Place a large pan over a high heat and add the olive oil.

Sear the cauliflower in batches for 3-4 minutes either side, turning when they have a rich golden colour. Before removing from the pan, add a splash of lemon juice and season with sea salt and ground black pepper.

Assemble on serving plates garnished with olive tapenade, pine nuts and rocket leaves.

Enjoy while warm.