Cauliflower steaks & salsa

This post is also available in: Français (French)

AuthorsdublerCategoryDifficultyBeginner

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.

Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 cauliflower
 2 tbsp olive oil
 1 tsp paprika / smoked paprika
 2 tomatoes
 8 black olives
 1 small handful of chopped parsley
 2 tsp capers
 1 tbsp white wine vinegar
 salt & pepper to season

1

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.

2

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

 1 cauliflower
 2 tbsp olive oil
 1 tsp paprika / smoked paprika
 2 tomatoes
 8 black olives
 1 small handful of chopped parsley
 2 tsp capers
 1 tbsp white wine vinegar
 salt & pepper to season

Directions

1

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.

2

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 🙂

Cauliflower Steaks with Salsa

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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