These cauliflower steaks can also be cooked in a pan with a little bit of oil if you prefer that to grilling.
For the cauliflower
1 medium cauliflower head, leaves removed
1/3 cup olive oil
Fine sea salt and ground black pepper
1 teaspoon ground cumin
1 teaspoon yellow curry powder
For the salad
1 (15-ounce) can chickpeas, drained and rinsed
1 nectarine, finely diced
½ cup finely diced pineapple
10 basil leaves, chiffonaded
1 tablespoon olive oil
Juice of half a lemon
A light sprinkling of fine salt and pepper
Preheat the grill for 15 minutes.
Using a sharp knife, cut the cauliflower lengthwise into four 1 inch-thick slices. Reserve the scraps for another use.
Brush the cauliflower slices generously with olive oil. Mix the salt, pepper, cumin and curry, and sprinkle both sides of the cauliflower.
Cook the cauliflower slices on the grill, with the lid closed, 5 to 8 minutes per side.
To make the salad, simply combine all the ingredients in a bowl.
Plate the cauliflower steaks with the chickpea and fruit salad on top.