1 orange Sweet Palermo, halved
2 yellow Sweet Palermos, halved
1 red onion, cut into quarters
1 bulb of garlic, halved widthways
3 sweet potatoes, chopped into fries
40 g fresh parsley
40 g fresh coriander
40 g olive oil
1/2 medium-sized red onion, chopped into wedges
3 cloves of garlic
3 tbsp fresh lime juice
2 tbsp white wine vinegar
Optional: 1/4 tsp red chili flakes
1. Preheat the oven to 200 degrees Celsius. Divide the baking tray into 3 sections. Place the
Sweet Palermos and the red onion in one section, and the bulb of garlic and sweet potato fries in the second section. Drizzle with oil and add a pinch of salt. The third section is for the cauliflower.
2. Cut the cauliflower into at least four 2cm-thick slices. Brush with a thin layer of oil and fry on both sides in a red-hot pan until nicely browned. Then place the cauliflower steaks on the baking tray and put the tray in the oven for approx. 15 minutes until everything is cooked.
3. In the meantime, make the chimichurri sauce. Put the remaining ingredients in a blender with a little salt and pepper (and the chili flakes if desired). Whizz the ingredients until you have a lumpy sauce; take care not to make it too smooth. Season to taste.
4. Remove the baking tray from the oven. Add a scoop of chimichurri sauce to each cauliflower steak and serve the rest of the sauce separately. Put the baking tray on the table so that everyone can help themselves.