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Image for Recipe - Roasted Cauliflower Steaks with Parsley Salsa

Roasted Cauliflower Steaks with Parsley Salsa

Image for Recipe - Roasted Cauliflower Steaks with Parsley Salsa
  • Time preparation 30 minutes
  • cook time 15 - 20 minutes
  • Serve Serves 2

A delicious, healthy cauliflower dish that makes for a light vegan main course or a side dish in a larger meal

  • 1 cauliflower
  • 1 bunch flat leaf parsley
  • 1 1/2 tsps ground cumin
  • Zest of 1/2 lemon
  • Olive oil
  • 2 tsps capers, plus a few extra to sprinkle on the finished dish
  • Munchy Seeds Mild Chilli

Begin by removing the tough leaves of the cauliflower. Trim the base. Start in the centre of the cauliflower, slice 2 thick slices and place them on a tray and drizzle with olive oil then sprinkle with the cumin. Season well.

Place a large, heavy-based frying on the hob on a medium-high heat and put the steaks in the pan. Brown for several minutes on one side, then flip over and place in the oven on 180°C to finish cooking for 15-20 minutes.

To make the salsa, finely chop the parsley with the capers. Mince the garlic and place into a bowl and add 40ml extra virgin olive oil and the zest of half a lemon. Season with a little salt and pepper.

Place the cauliflower on the plates, randomly dollop with the salsa, sprinkle with a few capers and Mild Chilli seeds. Serve with a seasonal salad.

Ingredients

  • 1 cauliflower
  • 1 bunch flat leaf parsley
  • 1 1/2 tsps ground cumin
  • Zest of 1/2 lemon
  • Olive oil
  • 2 tsps capers, plus a few extra to sprinkle on the finished dish
  • Munchy Seeds Mild Chilli

Method

Begin by removing the tough leaves of the cauliflower. Trim the base. Start in the centre of the cauliflower, slice 2 thick slices and place them on a tray and drizzle with olive oil then sprinkle with the cumin. Season well.

Place a large, heavy-based frying on the hob on a medium-high heat and put the steaks in the pan. Brown for several minutes on one side, then flip over and place in the oven on 180°C to finish cooking for 15-20 minutes.

To make the salsa, finely chop the parsley with the capers. Mince the garlic and place into a bowl and add 40ml extra virgin olive oil and the zest of half a lemon. Season with a little salt and pepper.

Place the cauliflower on the plates, randomly dollop with the salsa, sprinkle with a few capers and Mild Chilli seeds. Serve with a seasonal salad.

Still hungry? Why not have another course

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