Method

• Preheat the oven to 220 degrees C
• for the roasted cauliflower
• Using a large soup pot, add in the whole large cauliflower, onions and garlic roughly cut, salt and pepper and the vegetable stock
• Bring to the boil and then simmer until the vegetables are cooked
• Remove from the heat and using a stick blender, puree up the soup
• Put back on the heat and add the cashew milk, stir, and season to taste
• Keep the soup warm until roasted steaks are ready
• Slice the smaller cauliflower into steaks and lay on a flat tray lined with baking paper, mix olive oil, chilli flakes and olive salt together and rub over the steaks
• Place in the oven for 15-20 minutes or until cooked to your liking, turning once
• Serve the soup in large bowls and place a steak on each serving