1 apple (eg pink lady/golden delicious/braeburn), core removed
4 tbsp Sarson’s Lightly Seasoned Vinegar Blend
Preheat the oven to 180°C/350°F/gas mark 4. Cut the cauliflower into four thick steaks. Season with salt and pepper and set aside.
Melt the butter with the olive oil, sage leaves and thyme in a large ovenproof frying pan over a medium-low heat. Add the cauliflower steaks.
Leave to fry for 5-7 minutes until the cauliflower has browned on one side. Flip cauliflower and top with the remaining butter. Transfer to oven for 15 minutes.
Toast the pine nuts in a dry pan over a low heat to brown slightly and set aside.
Slice the apple and then cut the slices into matchsticks. Add to a bowl along with the Sarson’s Lightly Seasoned Vinegar Blend. Leave for 10 minutes. Drain off any excess pickling liquid. Add the raisins and pine nuts. Mix together.
Remove the cauliflower from the oven and baste with the melted butter. Serve with the pickled apple salad.