Ingredients
1 cauliflower, cut into large florets
100ml extra virgin olive oil
4 x 300g rib-eye steaks
1/4 cup (40g) pine nuts, toasted
1/2 bunch flat-leaf parsley, leaves picked
Finely grated zest of 1 lemon
Basil leaves, to serve
Juice of 1 lemon
ANCHOVY BUTTER
250g unsalted butter, softened
1 tbs olive oil
2 garlic cloves, finely grated
3 anchovies in oil, drained, plus 1 tbs oil
2 tsp Dijon mustard
2 tbs baby capers, rinsed, drained
1/4 cup chopped basil leaves
Juice of 1/2 lemon
Directions
1
1. Preheat oven to 220°C. Arrange cauliflower in a single layer on a baking tray and drizzle with 2 tbs olive oil. Season and roast for 45 minutes or until golden and charred.
2
2. Meanwhile, for the anchovy butter, place all ingredients in a small food processor and whiz until combined. Set aside.
3
3. Heat a chargrill pan or frypan over medium-high heat. Brush the steaks with 1 tbs oil and season. Cook for 6 minutes each side for medium-rare or until cooked to your liking. Remove from heat and rest, loosely covered with foil, for 5 minutes.
4
4. Toss cauliflower with pine nuts and parsley. Whisk lemon zest and juice in a bowl with remaining 2 tbs oil and season. Drizzle over cauliflower.
5
5. Serve steaks with anchovy butter, basil leaves and roasted cauliflower.