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This is the perfect side dish to any summer evening or even delicious as a light lunch. Pair it with a poached egg for added protein.
Heat oven to 220C and line a baking tray with baking parchment. Slice the cauliflower into three 2 cm thick steaks – place the extra bits which will fall off into the baking tray too, you can save them for another time.
Put the paprika, 1 tbsp of olive oil, salt & pepper in a bowl and mix. Brush the steaks with the mix. Put on the tray and roast for 15-20 mins until cooked through.
Whilst the steaks are cooking, make the salsa. Chop the tomatoes, 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 enjoy 🙂
Ingredients
Directions
Heat oven to 220C and line a baking tray with baking parchment. Slice the cauliflower into three 2 cm thick steaks – place the extra bits which will fall off into the baking tray too, you can save them for another time.
Put the paprika, 1 tbsp of olive oil, salt & pepper in a bowl and mix. Brush the steaks with the mix. Put on the tray and roast for 15-20 mins until cooked through.
Whilst the steaks are cooking, make the salsa. Chop the tomatoes, 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 enjoy 🙂
This is the perfect side dish to any summer evening or even delicious as a light lunch. Pair it with a poached egg for added protein.
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