A warming cauliflower steak recipe, roasted with spices, pine nuts, capers and fresh herbs.
Course: Appetizer, Main Course, Side Dish
Servings: 4
Ingredients
1headRaw Cauliflower
1tspnGround Cumin
1tspnSmoked Paprika
2tbspPine Nuts
1handfulFresh Parsley , Flat Leaf
1handfulFresh mint leaves, finely chopped, stalks removed
1tbspCapers, finely chopped
1tbspOlive Oil, Extra virgn
1/4tspnSea salt
1/4tspnBlack pepper, Freshly ground
Instructions
Preheat the oven to 220C.
Take the outer leaves off your cauliflower. Slice through the head and stalk, creating 1 inch thick cross sections through the cauliflower. Don't worry if a few florets come loose, just hold them together as best you can. Lay your sliced cauliflower steaks on a greased baking sheet.
Sprinkle with the spices, a drizzle of olive oil, salt and pepper. Rub the spices into the cauliflower, turn over and repeat the other side. Place in the oven for about 15 minutes.
Meanwhile, take the leaves off the herbs, chop them up with the capers and mix together.
After about 15 minutes, once the cauli steak is becoming toasted and golden, carefully flip it over. Bake for a further 10 minutes.
For the final 5 minutes, sprinkle over the mint, parsley and capers, and the pine nuts. Bake for 5 minutes, checking to make sure they don't burn.