• Preheat oven to 180°C.
• Top and tail the courgettes, halve lengthways and scrape the seeds out with a spoon
• Cut both parts into 4, so you have 8 chunks.
• In a large saucepan, bring water to a boil (while coming to a boil, prepare an ice bath - water and ice in a bowl.
• Blanch the parsley and basil leaves (20 seconds max) in the boiling water and use a slotted spoon to move them to the ice bath — leave the boiling water for the courgettes.
• Blanch the courgettes in the boiling water for 90 seconds and remove to the ice bath.
• Drain the courgettes and leaves in a colander, then with your hands, squeeze all the water out of the courgettes and leaves and put aside
• Cut the cauliflower across into a steak about 2 fingers (4cm) thick.
• Heat 2 tbsp of olive oil in a frying pan sear the cauliflower steak on both sides until golden brown both sides then place it on a baking tray.
• Season with salt and sprinkle with the thyme leaves then roast for 7-8 mins. Test with a sharp knife that it’s tender and cooked (but not soft).
• While the cauliflower is roasting, put the herb leaves, courgettes, pepper, 3 tablespoon of water (or vegetable stock), olive oil and salt in a magimix and puree. Add extra water if needed.
• Taste the puree and season accordingly. Spread it over around a serving plate.
• When the cauliflower is ready place it on the puree
• Sprinkle olive oil on top of the cauliflower and sea salt if needed.
• If using, place a chunk of hard Feta cheese or any other salty cheese on the side of the plate and serve immediately.

Barak Aharoni is head chef at Alena at the Norman Tel Aviv