Cauliflower Steaks with Red Peppers & Capers


Sides don’t always have to be complicated or use a lot of ingredients, and these cauliflower steaks are a testament to that. With the depth of flavor drawn from the antipasto ingredients, it’s hard not to make this side the star of the spread.

Serves: 2
Yield: 4 cauliflower steaks
Preparation time: 5 minutes
Cook time: 15 minutes

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.


  • 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


  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.

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