Cauliflower Steaks with Olive and Herb Salsa
Preheat oven to 180C. Line 2 baking trays with foil. 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 mi…
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 2 tbsp. olive oil
- 1 large (about 1.2kg) cauliflower, cut crossways into four 1.5cm-thick pieces
- 50g (1/4 cup) pimento-stuffed green olives, finely chopped
- 60ml (1/4 cup) extra virgin olive oil
- 1 tbsp. lemon juice
- 1 tbsp. baby capers
- 1 tbsp. chopped fresh continental parsley
- 2 tsp. chopped fresh oregano
- 1/4 tsp. caster sugar
Method
- Preheat oven to 180C. Line 2 baking trays with foil. 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. Transfer to a prepared tray. Season. Repeat with the remaining olive oil and cauliflower pieces. Roast cauliflower for 12-15 minutes or until tender.
- Meanwhile, combine the olive, extra virgin olive oil, lemon juice, capers, parsley, oregano and sugar in a small bowl. Season.
- Transfer the cauliflower to a platter. Top with the olive mixture.
