Directions
- 1Preheat oven to 180°C fan / 400°F. Remove leaves from cauliflower and slice the head in half. Slice a 2cm thick steak from each half, saving leftovers for another recipe.
- 2Transfer steaks to a baking tray. Drizzle both sides with olive oil and season with salt and pepper. Bake for 15 minutes.
- 3Combine sliced garlic and a small drizzle of olive oil in a bowl. Remove cauliflower from oven, flip steaks, and spoon garlic and oil over the top.
- 4Return cauliflower to the oven for another 15 minutes, or until tender.
- 5Meanwhile, add roasted red peppers, almonds, tomato purée, lemon juice, salt, and pepper to a blender. Blend until smooth.
- 6Add parsley and red onion to a bowl with remaining lemon juice, salt, pepper, and enough olive oil to create a smooth dressing.
- 7Spoon romesco sauce onto plates, top with cauliflower steaks, and drizzle with parsley dressing. Serve with crusty bread (optional).
Ingredients
- 1 large cauliflower
- 1 olive oil
- 1 salt
- 1 pepper
- 1 garlic clove, peeled and thinly sliced
- 180 g roasted red peppers from a jar, rinsed
- 35 g blanched almonds
- 1 tbsp tomato purée
- 0.5 lemon, juice only
- 1 large handful fresh parsley, finely chopped
- 0.25 red onion, finely chopped
- 1 crusty bread
Equipment
ovenbaking trayknifeblenderbowl
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