Lemon Myrtle Crusted Cauliflower with Freekeh and Walnut Cream

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1. Place oven rack into shelf position 3. Preheat oven to 200C on Vent Bake function. Line a baking tray with canola oil spray, place baking paper on top and set aside.

2. In a large bowl, place the cauliflower, olive oil, lemon myrtle, paprika, thyme, lemon and salt toss to combine. Pour onto prepared tray and place into oven for 30 minutes. Remove and allow to cool.

3. Place freekeh in a medium saucepan and cover with the water. Heat the water on the power boost function on induction hob. Once boiled, lower to setting 5, keep covered and simmer for 15 minutes, then remove lid and cook for a further 5 minutes or until grains are tender. Drain well and leave to cool.

4. To make walnut cream, place walnuts, water, garlic, lemon juice, olive oil and pink salt into a high speed blender jug and blend for 60 seconds or until a smooth paste has formed. Scrape the sides of the blender jug down as needed and continue to blend for a further 60 seconds.

5. Using a 40cm long platter, evenly spread the cashew cream roughly over the platter. Top with freekeh and then cauliflower. Sprinkle with parsley and serve immediately.