Herb sauce:
140 g sliced cucumber
30 g pea sprouts
20 g thyme
20 g basil
8 g pine nuts
1 tablespoon olive oil
Salt
Ground black pepper

Cauliflower steak:
1.5 cm thick slice of cauliflower
1 egg
Salt
Ground black pepper
Breadcrumbs
Olive oil
Rosemary
Pea sprouts
Cherry tomatoes

Prepare the sauce. Blend thyme, basil, cucumbers, pea sprouts, salt, pepper, and olive oil, until smooth. Add crumbled pine nuts and pulse some more.
Boil the cauliflower until soft. Slice off a 1.5 cm-thick chunk and rub with salt and pepper, egg, and coat with breadcrumbs. Fry on a skillet until golden brown.
Serve with the herb sauce, decorate with rosemary, pea sprouts, and cherry tomatoes.