Cauliflower steaks with olive and herb salsa

Cauliflower steaks with olive and herb salsa

Ingredients (serve 4):

  • 2 tablespoons olive oil
  • 1 large (about 1.2kg) cauliflower, cut crossways into four 1.5cm-thick pieces
  • 50g (¼ cup) pimento-stuffed green olives, finely chopped
  • 60ml (¼ cup) extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon baby capers
  • 1 tablespoon chopped fresh continental parsley
  • 2 teaspoons chopped fresh oregano
  • ¼ teaspoon caster sugar



  1. Preheat oven to 180C. Line 2 baking trays with foil.
  2. Heat 2 teaspoons of the olive oil in a non-stick frying pan over medium-high heat. Add 1 cauliflower piece to the pan. Cook, turning, for 4-5 minutes or until golden.
  3. Transfer to a prepared tray. Season. Repeat with the remaining olive oil and cauliflower pieces.
  4. Roast cauliflower for 12-15 minutes or until tender.
  5. Meanwhile, combine the olive, extra virgin olive oil, lemon juice, capers, parsley, oregano and sugar in a small bowl. Season.
  6. Transfer the cauliflower to a platter. Top with the olive mixture.
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