Spiced Cauliflower Steaks, Toasted Nuts and Lower GI Potato Mash

• Pre-heat oven to 180°C (350°F) and prepare a baking tray with parchment paper.

For the cauliflower steaks

• Cut off the bottom of the cauliflower at the stem end, creating a flat base. Stand the cauliflower up on a cutting board. Using a large, sharp knife cut down the centre of the cauliflower head and then from the middle cut 2 very thick (2.5/3cm) slices, one from each side.
• Reserve the remaining florets from the edges for the mash.
• In a small bowl, stir together the olive oil, garlic, salt and pepper.
• Place the cauliflower on a tray and sprinkle with ¼ tsp of paprika and the oil mixture. After 10 minutes, turn the cauliflower and sprinkle with the other ¼ tsp of paprika, cook for an additional 10-15 minutes, until the cauliflower is tender.
• While the cauliflower is baking, also toast your nut and seed mixture until golden (keep an eye on it!).

For the Creamy Mash

• Peel potatoes and cut into quarters. Put potatoes in a pot and enough water to cover. Bring to the boil.
• Cover and reduce heat. Simmer for 15 minutes or until potatoes are tender.
• Drain and return potatoes and cauliflower to the pot. Add sour cream, butter substitute and 1/3 of the milk. Using a masher, mash until smooth. (Note: if too thick, use some milk to thin out the mash to make a smooth puree).
• Finish with a stick blender if you want it super smooth.
• Sprinkle with chopped chives.

Assemble

• Remove cauliflower from the oven, and place on a bed of creamy mash. Sprinkle with the parsley, and toasted seed mix and a drizzle of olive oil. Serve immediately. For some green and red Christmas colour with the parsely, add pomegranate.