Cauliflower Steak with Red Peppers & Capers

Rachel Morrow RACHEL MORROW

Barbeques and hearty steaks don't belong exclusively to the meat-eaters. In this simple, soulful recipe, cauliflower steaks punch well about their weight. With a beautiful salsa of red peppers and capers, this dish is so much more than the simple steamed veg that you're used to.

Ingredients

  • 1 small head cauliflower
  • Extra virgin olive oil
  • Pinch of unrefined sea salt and pepper

for the salsa:

  • 1 small jar green olives in brine
  • 1 small jar of capers in brine
  • 1 red bell pepper (capsicum)
  • ½ bunch parsley
  • 1 lemon
  • Pinch of unrefined sea salt and pepper

to serve:

  • 1 tablespoon activated almonds, roughly chopped

Method

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. Slice cauliflower into 4 even slices and place on the baking sheet. Drizzle with olive oil and season with sea salt and pepper. Place in the oven for 15 minutes.
  3. While the cauliflower is roasting, prepare the salsa. Chop the green olives, bell pepper, and parsley. Combine with the drained capers, a squeeze of lemon, and a pinch of sea salt and pepper, to taste.
  4. Once the cauliflower is cooked, serve half of the cauliflower with half of the salsa and a sprinkle of chopped activated almonds on top.
  5. Store the remainder in an airtight container in the fridge for lunch tomorrow.

This go-to vegetarian staple is just one of our favorite dishes from the Food Matters Clean Eating Program. If you want to discover 80+ more just like it, visit the program here!