Cauliflower Steaks with Red Peppers & Capers
RACHEL MORROW
Sides don’t always have to be complicated or use a lot of ingredients, and these cauliflower steaks are a testament to that. With the depth of flavor drawn from the antipasto ingredients, it’s hard not to make this side the star of the spread.
Serves:
2
Yield:
4 cauliflower steaks
Preparation time:
5 minutes
Cook time:
15 minutes
Barbeques and hearty steaks don't belong exclusively to the meat-eaters. In this simple, soulful recipe, cauliflower steaks punch well about their weight. With a beautiful salsa of red peppers and capers, this dish is so much more than the simple steamed veg that you're used to.
Ingredients
- 1 small head cauliflower
- Extra virgin olive oil
- Pinch of unrefined sea salt and pepper
for the salsa:
- 1 small jar green olives in brine
- 1 small jar of capers in brine
- 1 red bell pepper (capsicum)
- ½ bunch parsley
- 1 lemon
- Pinch of unrefined sea salt and pepper
to serve:
- 1 tablespoon activated almonds, roughly chopped
Method
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Slice cauliflower into 4 even slices and place on the baking sheet. Drizzle with olive oil and season with sea salt and pepper. Place in the oven for 15 minutes.
- While the cauliflower is roasting, prepare the salsa. Chop the green olives, bell pepper, and parsley. Combine with the drained capers, a squeeze of lemon, and a pinch of sea salt and pepper, to taste.
- Once the cauliflower is cooked, serve half of the cauliflower with half of the salsa and a sprinkle of chopped activated almonds on top.
- Store the remainder in an airtight container in the fridge for lunch tomorrow.
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.