Place the potatoes in a large pan and cover with cold water. Add some salt and bring to the boil. Preheat oven to 180°C (Gas Mark 4, 350°F), or light your BBQ. Soak your skewers in a glass of cold water to prevent them from burning.
Allow the potatoes to simmer for 10 minutes before draining well. Toss with 1 tablespoon of the olive oil and season generously. Thread on to skewers and transfer to the oven or BBQ to cook.
If not using a BBQ, heat a dry griddle pan over a high heat. Season the cauliflower steaks and drizzle with 1 tablespoon of olive oil. Transfer to the griddle or BBQ and cook for 7 minutes, turning half way through. While the cauliflower is cooking, mix together the gremolata ingredients and set aside.
Place the cauliflower steaks on plates with the green salad and spoon over the gremolata. Just before serving, remove the potato kebabs from the oven or grill and add these to the plates. Serve with extra gremolata on the side for dipping.
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