Cauliflower is often considered a bland side dish, usually boiled until it loses both flavour and texture. Yet this humble vegetable has been quietly reinventing itself in kitchens – and it’s not cauliflower cheese.
By slicing the cauliflower into thick “steaks” and roasting it with spices and herbs, you can produce a deeply flavourful side dish. This method not only brings out a natural nuttiness, but the simple change can make cauliflower “taste gourmet.” Once you stop boiling, cauliflower becomes golden and crisp, with a finish that makes everyone want more.
Cauliflower steaks take up to 15 minutes to prepare and 15 minutes to cook. This recipe is said to serve two people; below, we explain how to cook the dish, courtesy of Good Food.
Ingredients
- One large cauliflower
- ½ teaspoon of smoked paprika
- Two tablespoons of olive oil
- One roasted red pepper
- Four black olives pitted
- A small handful of parsley
- One teaspoon of capers
- ½ tablespoon of red wine vinegar
- Two tablespoons of toasted flaked almonds
Method
To begin, preheat the oven to 220 °C (200 °C fan/gas 7) and line a baking tray with baking parchment. Cut the cauliflower into two 1-inch steaks from the middle section, reserving the rest for another use.
Rub the ‘steaks’ with paprika and ½ tablespoons of oil. Season the cauliflower, then place it on the tray and roast for 15–20 minutes until tender.
While they cook, prepare the salsa by chopping the pepper, olives, parsley, and capers and mixing them with the remaining oil and vinegar. Once the cauliflower is ready, spoon the salsa over the steaks and finish with a sprinkle of flaked almonds before serving.
Fans of Good Food took to the comment section to share their thoughts on the dish. One person said, “Great recipe. I actually grilled them for eight mins on both sides and preferred the charred Smokey flavour.”
Another shared: “I’ve been meaning to try a cauliflower steak for ages, but never got around to it. I came across this by chance when looking for something easy to give a short-notice visitor for lunch. I had all the ingredients (bonus!) so made it and served with a walnut/cranberry green salad.
“So good! I’m hosting a dinner party this week, and this will be the starter. It’s perfect because it looks and tastes way more impressive and ‘gourmet chef’ than the actual skill (and $) required to put it together!”
