Cauliflower Steaks with Chunky Tomato Sauce & Olive Salsa


Cauliflower Steaks with Chunky Tomato Sauce & Olive Salsa
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Created as a vegan/vegetarian option for the 2018 Bard's Banquet in Stratford, Victoria.
Category: Main Course
Style: Gluten Free, Vegan, Vegetarian
Quantity: 4
Author: sbaskitchen
  • 1 large head of cauliflower
  • 2 tbsp olive oil
  • Sea salt and pepper to season
For the Sauce
  • 1 tbs oil
  • 1 medium onion
  • 2 cloves garlic
  • 2 tins crushed Italian roma tomatoes
  • 2 tbs tomato paste
  • 1 tsp dried oregano leaves crushed
  • 2 tbs balsamic vinegar
  • 1/2 tsp brown sugar
  • Salt
  • Freshly ground black pepper
For the Salsa
  • 1 cup kalamata olives pitted diced
  • 1 cup pimento stuffed green olives diced
  • 1/2 cup roasted red pepper diced
  • 1 clove garlic minced
  • 1 tbsp fresh basil finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp lemon juice
  • 1/2 tsp finely grated lemon zest
  • 1 tbsp olive oil
  • 1/2 tsp maple syrup
  • freshly ground black pepper to taste
  1. Remove leaves and trim stem end of cauliflower, leaving core intact.
  2. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflwer into four 1/2 inch steaks from center of cauliflower (some florets will fall away)
  3. Preheat oven to 200˚C
  4. Heat 1 tablespoon of live oil in a large heavy frying pan, cook cauliflower steaks until golden brown, about 4 minutes per side, adding 1 tablespoon of oil between batches.
  5. Transfer steaks to a a large baking tray, lined with baking paper and roast 10-15 minutes, until tender.
  6. To serve, spread sauce on individual serving plates, top with cauliflower steaks and add a heaped tbsp of salsa.
  7. Serve hot or at room temperature.
For the Sauce
  1. Finely slice the onion.
  2. Finely chop the garlic.
  3. Heat the oil in a saucepan, add the onion and gently saute, adding the garlic after a few minutes.
  4. When the onion is soft, add the tomatoes, tomato paste, oregano and vinegar.
  5. Simmer, uncovered, until thick.
For the Salsa
  1. Combine all ingredients together in a bowl.
  2. Season to taste.