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Cauliflower Steaks Roasted with Red Pepper and Olive Salsa

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Cauliflower is a much underrated vegetable. Many people recoil at the thought of the smell of cauliflower - I'm sure many can recall our parents or grandparents, or even school's over-boiled cauliflower drowned in a cheese sauce. You still find it boiled or steamed, naked and limp, in many restaurants crying out for someone to do it some justice. But there is so much more to cauliflower than the boiled soggy experience we've become accustomed to.

If you're a vegan you'll be very adept at turning this undervalued piece of veg into a masterpiece. Buffalo cauliflower wings, breakfast scramble with tofu and cauliflower, roasted whole, cauliflower hummus, cauliflower alfredo sauce, a variety of dry and wet curries, roasted cauliflower soup...the list is endless. The king is definitely roasted cauliflower. You don't get that overpowering cabbagey smell when cooking, and it is sweeter tasting. You could make a cauliflower popcorn instead of actual popcorn to snack on, and it is very easy to eat a whole roasted cauliflower in one sitting!

Cauliflower steaks on a plate with red pepper and olive salsa
This recipe is quick, simple and delicious. 
  • 1 cauliflower
  • ½ tsp smoked paprika
  • 2 tbsp olive oil
  • 1 roasted red pepper
  • 4 black olives pitted
  • small handful parsley
  • 1 tsp capers
  • ½ tbsp red wine vinegar
  • 2 tbsp toasted flaked almonds

  • Heat oven to 220C/200C fan/gas 7 and line the baking tray with baking parchment. Slice the cauliflower into two 1-inch. Rub the paprika and 1⁄2 tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
  • Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.