Cauliflower steak with buttery greens

.
Measure out per person:
.
Cut a firm cauliflower in half and slice a 1.5" round of cauliflower
6 sugarsnap peas
Strip and discard the thick stems from 2 cavolo nero and roughly tear into strips
Remove any hard stems from a handful of chopped kale
Top, tail and peel 1 carrot and use a veg peeler to cut into thin strips
Rinse and kitchen towel dry all the veg
Peel and quarter 1 large flat mushroom.
.
Heat 2 tbsp oil in a deep pan over high hob heat and place the cauliflower round into the hot oil in the middle of the pan cooking it as a steak by leaving it for 2 minutes in the hot oil.
Surround the cauliflower with the sugarsnap peas and carrot and leave lidded for 1 minute. Add the remaining greens and leave another minute.
.
Sprinkle everything with salt/freshly ground black pepper and chilli flakes then carefully turn the cauliflower steak over and the veg. Add a knob of butter on top of the cauliflower steak and randomly add the quartered mushroom. Leave lidded for 2 minutes.
.
Meantime cube 75g of paneer cheese, measure out 2 tbsp rinsed/dried baby spinach and half a drained can of baked beans from it's tomato sauce. Reduce heat to med / high stirring these ingredients into the frying pan and leave lidded 4 minutes. Serve immediately.
.
October recipe link:
Potato skins with harissa cannellini peppers 

.

Chilli beef patties with borlotti beans

.