Remove the leaves from the cauliflower and slice the head down the middle. Slice a 2cm (0.8”) thick steak from each half of the head so you’re left with two cauliflower steaks, then set them aside. Save any leftover cauliflower for another recipe.

In a wide-shallow bowl, mix together the flour, all-purpose seasoning and a pinch of salt. Then pour in the milk and whisk into a smooth batter. In a separate wide-shallow bowl, add the breadcrumbs.

Take one of the cauliflower steaks and submerge it in the batter. Shake off any excess batter, then fully coat it in the breadcrumbs and leave to one side. Repeat for the remaining cauliflower steak.

If you’re using an air-fryer, spray the basket a couple of times with oil, add the cauliflower steaks, then give them another few sprays with the oil. Cook for 25-30 minutes at 180°C / 350°F or until golden and crispy all over, turning halfway. Alternatively, add to a baking tray, drizzle with a small splash of oil and cook for the same amount of time in a pre-heated oven at 180°C fan / 400°F, turning halfway.

Meanwhile, add the orzo to a large saucepan of boiling water and cook for 5 minutes. Next add the frozen edamame and peas to the same saucepan, bring back to a boil and cook for 3-4 minutes. Then drain in a sieve and run under cold water for 5-10 seconds to remove any starch.

Transfer the orzo, edamame and peas to a large mixing bowl. Add 2/3 of the parsley and all of the dill, followed by the zest and juice from the lemon. Season with salt and pepper, then give the orzo salad a good mix.

Finally, add the 3 tablespoons of olive oil and the chopped garlic to a cold saucepan, then cook over a medium heat for 3-4 minutes to lightly brown the garlic. Finely chop the remaining parsley, then stir it into the pan with a pinch of salt.

To serve, first slice the breaded cauliflower steaks, then add the orzo salad to plates, top with the cauliflower and drizzle over the garlic and parsley olive oil. Enjoy!