Roasted cauliflower steaks recipe with parsley salsa
This delicious recipe for roasted cauliflower ‘steaks’ from Munchy Seeds is the perfect way to make more of your veg. Serve with a parsley salsa and a crisp, green salad for a dish that’s full of flavour and health-giving nutrients.
Cauliflower is an incredibly versatile ingredient and this recipe is an easy win when you’re in need of a quick, light dinner. This brassica is also excellent for supporting our wellbeing and is a good source of choline. Choline is involved in brain development and we also need it for the healthy function of the nervous system. It also helps to support our metabolism and plays a role in the creation of our DNA.
Cauliflower ‘steaks’ are an excellent option if you’re looking to cut back on your meat intake. With a satisfying texture, these veggies have plenty of bite to get your teeth into. Top your cauliflower with some chill-flavoured seeds – such as these ones – for extra crunch.
For a real wellbeing treat, enjoy this dish alongside a chilled glass of kombucha. You can brew your own kombucha at home with the Liz Earle Wellbeing Good Gut Box. Featuring six starters, it’s the perfect way to enjoy fabulous fermented fare at home.
Discover more vegetarian recipes from Liz Earle Wellbeing
- 1 cauliflower
- 1 bunch flat leaf parsley
- 1 garlic clove
- 1 ½ tsps ground cumin
- Zest ½ lemon
- Olive oil
- 2 tsps capers, a few extra to sprinkle on the finished dish
- Chilli flavoured mixed seeds (optional)
- Begin by removing the tough leaves of the cauliflower. Trim the base. Start in the centre of the cauliflower, slice two thick or four thinner slices and place them on a tray and drizzle with olive oil then sprinkle with the cumin. Season well.
- Place a large, heavy-based frying on the hob on a medium-high heat and put the steaks in the pan. If you have two thick steaks then brown for several minutes on one side, then flip over and place in the oven on 180°C to finish cooking for 15-20 minutes. If you’ve cut thinner steaks, just flip over once brown on the under side and continue to cook for four to five minutes.
- To make the salsa, finely chop the parsley with the capers. Mince the garlic and place into a bowl and add 40ml extra virgin olive oil and the zest of half a lemon. Season with a little salt and pepper.
- Place the cauliflower on the plates, randomly dollop with the salsa, sprinkle with a few capers and seeds. Serve with a seasonal salad.