Heat your oven to 200°C/400°F.

Cut the leaves off your cauliflower. Cut each vertically down the middle of its stalk. Trim away the edges so that you have two steaks. Save the cauliflower leaves.

Place your cauliflower steaks on a baking tray and rub each steak with salt, pepper and olive oil. Roast for 30 mins.

Remove your cauliflower steaks from the oven and flip them over. Grate over 45g of parmesan onto the steaks, then return to the oven for 10 mins.

Finely chop your cauliflower leaves.

Bring a pan of water to a boil. Add salt, then tip in the scraps of your cauliflower and cauliflower leaves. Simmer for 5 mins until tender, then drain and allow to cool.

Once your boiled cauliflower bits are cool, tip it all into a food processor. Add your basil, 40g of your pistachios and your remaining parmesan, then blitz until you have a smooth paste. Add 200ml olive oil and lemon juice then blitz until smooth again. Add more olive oil until you have the sauce at a drizzle-able consistency. Season to taste with salt and pepper.

Finely slice your chillies. Toast your remaining pistachios, then finely chop them.

Arrange your cauliflower steaks on a plate. Drizzle with your sauce, then sprinkle with your sliced chillies and chopped pistachios. Serve and enjoy.