2. Slice 4 x 1 1/2cm steaks from cauliflower (cut loose parts into florets). Transfer steaks to a lined oven tray. Mix 2 tsp turmeric, 2 tsp smoked paprika, 2 tbsp soy sauce and 2 tbsp oil. Rub all over cauliflower and roast for 15 minutes.
3. Whisk together 1 tbsp vinegar with 2 tbsp olive oil. Season with salt and pepper. Set aside. Slice capsicum and halve tomatoes. Toss with baby kale.
4. Remove roasted vegetables from oven. Roughly crush using a potato masher.
5. Toss dressing through salad. Divide cauliflower steaks between plates with crushed vegetables and salad.
For extra charring, you can cook the cauliflower steaks on the BBQ or hot griddle pan instead of the oven.
Diced pumpkin 2/3 bag (600g)
Yellow capsicum 1
Cherry tomatoes 1/2 punnet (200g)
Baby kale 1 bag (120g)
From your pantry:
oil (for cooking + olive), salt, pepper, ground turmeric, smoked paprika, soy sauce (or tamari), white wine vinegar