Charred Brassica Stack

Ingredients

• Cauliflower Heads2 large cut into 2 centimeter thick steaks
• Brussels Sprouts400 grams halved
• Red Onion1 medium sliced into wedges
• Garlic Cloves4 whole unpeeled
• Cooked White Beans1 and 1 half cups
• Walnuts1/2 cup toasted
• Nori Strips3 sheets finely torn
• Flat Leaf Parsley1 cup packed
• Lemon1 juice and zest
• Extra Virgin Olive Oil6 tablespoons total
• Smoked Sea Saltto taste
• Cracked Black Pepperto taste
• Toasted Chickpeas1 cup for garnish
• Pistachios1/4 cup crushed for finish

Method

1. 1Brush cauliflower steaks with two tablespoons olive oil and season with smoked sea salt and pepper. Roast on a high rack at 230 C until charred and tender turning once about 25 minutes.
2. 2Toss Brussels sprouts and onion with one tablespoon olive oil and roast on a separate sheet until deeply caramelized around 20 minutes. Roast whole garlic with them until soft.
3. 3Make the white bean cream by blending cooked beans roasted garlic one tablespoon olive oil lemon juice and a pinch of salt until utterly smooth. Keep warm.
4. 4Pulse toasted walnuts nori parsley lemon juice one tablespoon olive oil and a spoonful of the white bean cream in a food processor to form a coarse pesto. Adjust salt and texture with a splash of water if needed.
5. 5Stack roasted cauliflower and Brussels sprouts on warmed plates spoon the white bean cream around and dot the walnut kelp pesto over the stack. Scatter toasted chickpeas and pistachios and finish with a drizzle of olive oil.