Roast Cauliflower with Red Pepper, Olive and Caper Salsa
Lalkila Kitchen · Plant based · Vegetarian · Vegetables · Main dishes · Western influenced
Thick slices from the centre of a cauliflower keep some stem attached, allowing them to roast as broad pieces. A chopped pepper-and-olive salsa supplies acidity and small bursts of flavour. Save the loose florets for another meal or roast them alongside if there is room. The word steak describes the cut here, not a meat ingredient.
Ingredients
- 1 cauliflower
- 1/2 tsp smoked paprika
- 2 tbsp olive oil, divided
- 1 roasted red pepper
- 4 pitted black olives
- 1 small handful parsley
- 1 tsp capers
- 1/2 tbsp red wine vinegar
- 2 tbsp toasted flaked almonds
- Salt and pepper to taste
Method
- Heat oven to 220°C, or 200°C fan. Line a tray with baking parchment rated for that temperature. Cut two thick central cauliflower slices, keeping the stem intact.
- Rub with paprika, half a tablespoon oil and seasoning. Roast until the core is tender and the edges brown.
- Chop pepper, olives, parsley and capers. Mix with remaining oil and vinegar. Spoon over cauliflower and finish with almonds.
Cooking notes
Use a large stable chopping board and keep the cauliflower flat while cutting. Some heads produce more loose florets than others. Do not force a crumbly head to yield perfect slices; smaller pieces can still be roasted and served with the same salsa. Taste capers and olives before salting the dressing because both may be brined.
Pantry shopping at Lalkila.com
For cooking and serving, explore Spices and Ghee & Oils. Read the actual product details and obtain fresh ingredients locally as needed.
More recipes
- Roast Sweet Potato Salad with Black Beans and Avocado
- Small Aubergines Stuffed with Besan and Yoghurt
- Green Bean Sambar with Red Lentils
Source and adaptation
Adapted from Sophie Godwin’s Roasted cauliflower steaks, Good Food. Original recipe.
Retained the salsa quantities and central-slice method, added a parchment heat-rating check and used tenderness instead of a guaranteed cooking duration.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.