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Cauliflower steaks with roasted red pepper & olive salsa New-recipe-icon

Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 277
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 6
  • Protein 9
  • Fat 21
  • Fibre 4
  • Salt 0.3

Nutrition per serving

  • Calories 277
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 6
  • Protein 9
  • Fat 21
  • Fibre 4
  • Salt 0.3

Ingredients

  • 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

Method

  1. Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. 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.

  2. 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.

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