Roast cauliflower steaks with crushed hazelnuts and saffron

1. Preheat the oven to 220˚C, gas mark 7. Spread the hazelnuts out on a tray and roast for 5-6 minutes, until they turn golden. Cool and roughly chop; set aside. Put the saffron threads in a heatproof bowl and cover with 2 tbsp just-boiled water. Steep for 5 minutes. Stir in the honey, chilli flakes, vinegars, parsley and 4 tbsp olive oil, then season. Set aside.

2. When cutting the 4 cauliflower steaks, the aim is to get 2 vertical slices from either side of the centre of each cauliflower. (Beyond the reach of the central core, the florets won’t hold together in a slab so save these pieces for another dish or simply roast alongside the steaks.) Brush a large baking tray with oil and space the steaks out on it. Brush the tops generously with the remaining oil and season. Roast for 20-25 minutes, turning halfway, until golden and soft. Serve 1 cauliflower steak per person, with the dressing and chopped hazelnuts spooned over the top.