For the cauliflower steaks:

1. Pre-heat the oven to 200°C
2. Wash the cauliflower, remove the stem and leaves, and set them aside
3. Cut the cauliflower lengthwise into slices. Remove loose florets and set aside with the stem and leaves
4. Arrange the cauliflower steaks on a lined baking tray and top with olive oil, salt and a few sage leaves
5. Roast in the oven for 20 to 25 minutes, until the cauliflower is golden brown
6. After roasting, remove the sage leaves                  

For the purée:

1. Place cauliflower stem, leaves and florets into a pot with the unpeeled ginger, turmeric and some water. Bring to a boil. Add lid and cook on medium heat until soft
2. Add 2 tbsp of olive oil, salt and pepper to taste
3. Using a high-speed blender or hand blender, purée until smooth
4. Arrange the cauliflower steaks on top of the purée and garnish with olive oil, lemon juice, basil, sage, chopped pecans and thinly sliced onions. Season with salt and pepper
5. You can soak the onions in a glass of cold water with a bit of apple cider vinegar and salt for about 10 minutes to bring out the flavour and make them easier to digest