Cutting cauliflower into thick, steak-like pieces and roasting it at a high temperature allows it to steam and brown at the same time, achieving a lovely creamy inside, and a crisp golden outside.
Serve these mushroom skewers as you would any other meat skewer: slide free from the skewers and onto a piece of flatbread spread with whipped avocado, pack with fresh veg, drizzle with mojo sauce and enjoy.
Shake things up at your next dinner party by serving everything plant-based. Starting with this roasted beetroot carpaccio, your guests won't miss their meat.
