Now here’s a dish I never thought I’d be making - no regrets whatsoever, though! These Roasted Cauliflower Steaks are a nice little step away from all the meat we've been eating over the last few months. Does anyone else feel like their meat consumption has sky-rocketed during the pandemic?
These were so easy to make, and the Parsley-Caper Sauce (which incidentally is also delicious with fish, so you might want to double up) was the perfect accompaniment.
Roasting the cauliflower gives you just as good of a sear as pan-frying it, and it requires less watching over, which is a win-win in my books. Easy, peasy, and good enough to convince those #cauliflowerhaters otherwise!
xoxo Kirsty
Ingredients (serves 2-3)
1 large head of cauliflower
vegetable oil or 2 tablespoons melted butter to brush steaks
For the Parsley Caper Sauce:
1 cup of parsley, thicker stems removed and roughly chopped
2 tablespoons capers, drained and rinsed
1 tablespoon shallot
3 tablespoons olive oil
1 teaspoon dijon mustard
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of red chili flakes
Preheat the oven to 400F (200C).
Wash the cauliflower, pat dry, and remove the larger leaves at the bottom. Make sure the cauliflower has a flat base at the stem so it doesn’t roll around when you cut into it, and slice it into 1-inch (2.5cm) thick slabs. Brush both sides of the cauliflower steaks with oil or melted butter. Roast for 20-25 minutes without turning. If you turn it, it will be more likely to fall apart, and this way you’ll get a lovely sear on the underside, which you will flip over to be on top when you serve it.
Whilst the cauliflower is roasting, make the Parsley Caper Sauce. Put all the ingredients in a small blender and pulse until you have a consistency to your liking. You can make it fine, like a pesto, or leave it chunkier, it’s up to you! Taste for seasoning, adding more salt, pepper or chili flakes, as needed.
When the cauliflower is done (you’ll know when a knife goes through the stem easily) remove it from the oven and season with salt and pepper.
Serve the cauliflower steaks with the golden, roasted side facing up, and drizzle with the Parsley Caper Sauce. Enjoy!