Cauliflower steaks with olive and herb salsa

Cooking Vegetarian Cauliflower steaks with olive and herb salsa

Turn a cauliflower head into hearty steaks that carnivore and vegos can equally love.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180C. Line 2 baking trays with foil. Heat 2 teaspoons of the olive oil in a non-stick frying pan over medium-high heat. Add 1 cauliflower piece to the pan. Cook, turning, for 4-5 minutes or until golden. Transfer to a prepared tray. Season. Repeat with the remaining olive oil and cauliflower pieces. Roast cauliflower for 12-15 minutes or until tender.
  2. Meanwhile, combine the olive, extra virgin olive oil, lemon juice, capers, parsley, oregano and sugar in a small bowl. Season.
  3. Transfer the cauliflower to a platter. Top with the olive mixture.

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2 tbsp olive oil
1 large cauliflower, cut crossways into four 1.5cm-thick pieces
50g pimento-stuffed green olives, finely chopped
60ml extra virgin olive oil
1 tbsp lemon juice
1 tbsp baby capers
1 tbsp chopped fresh continental parsley
2 tsp chopped fresh oregano
1/4 tsp caster sugar

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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