Smoked Paprika Roasted Cauliflower Steaks with Olive Salsa

Name: Smoked Paprika Roasted Cauliflower Steaks with Olive Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 head cauliflower; 1 roasted red pepper; 2 tbsp olive oil; 2 tbsp toasted flaked almonds; 4 black olives, pitted; 1 handful small handful parsley; 1 tsp capers; 1/2 tsp smoked paprika; 1/2 tbsp red wine vinegar

Transform a humble head of cauliflower into a hearty, flavorful main dish with these smoky roasted steaks. Topped with a zesty Mediterranean-style salsa and crunchy toasted almonds, it's a satisfying plant-based meal that's perfect for a quick dinner.

Servings2 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

cauliflower
1 head
roasted red pepper
1
olive oil
2 tbsp
toasted flaked almonds
2 tbsp
black olives, pitted
4
small handful parsley
1 handful
capers
1 tsp
smoked paprika
0.5 tsp
red wine vinegar
0.5 tbsp

Step-by-Step Instructions

Preheat your oven to 220°C (200°C fan/gas mark 7) and line a large baking tray with parchment paper.

Prepare the cauliflower by removing the outer leaves and trimming the base of the stem. Slice the head through the center into two 1-inch thick "steaks." Reserve any remaining florets for another recipe.

In a small bowl, combine 1/2 tablespoon of olive oil with the smoked paprika. Rub this mixture over both sides of the cauliflower steaks and season well with salt and black pepper.

Arrange the steaks on the prepared baking tray and roast for 15–20 minutes, or until the cauliflower is tender and the edges are beautifully charred.

While the steaks are roasting, prepare the salsa. Finely chop the roasted red pepper, pitted black olives, parsley, and capers.

In a medium bowl, mix the chopped salsa ingredients with the remaining 1.5 tablespoons of olive oil and the red wine vinegar. Season to taste.