Cauliflower Steaks with Chunky Tomato Sauce & Olive Salsa
Prep Time
30mins
Cook Time
30mins
Total Time
1hr
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
Ingredients
1large head of cauliflower
2tbspolive oil
Sea salt and pepper to season
For the Sauce
1tbsoil
1medium onion
2clovesgarlic
2tins crushed Italian roma tomatoes
2tbstomato paste
1tspdried oregano leaves crushed
2tbsbalsamic vinegar
1/2tspbrown sugar
Salt
Freshly ground black pepper
For the Salsa
1cupkalamata olives pitteddiced
1cuppimento stuffed green olives diced
1/2cuproasted red pepper diced
1clovegarlic minced
1tbspfresh basil finely chopped
1tbspfresh parsley finely chopped
1tsplemon juice
1/2tspfinely grated lemon zest
1tbspolive oil
1/2tspmaple syrup
freshly ground black pepper to taste
Instructions
Remove leaves and trim stem end of cauliflower, leaving core intact.
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)
Preheat oven to 200˚C
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.
Transfer steaks to a a large baking tray, lined with baking paper and roast 10-15 minutes, until tender.
To serve, spread sauce on individual serving plates, top with cauliflower steaks and add a heaped tbsp of salsa.
Serve hot or at room temperature.
For the Sauce
Finely slice the onion.
Finely chop the garlic.
Heat the oil in a saucepan, add the onion and gently saute, adding the garlic after a few minutes.
When the onion is soft, add the tomatoes, tomato paste, oregano and vinegar.
Simmer, uncovered, until thick.
For the Salsa
Combine all ingredients together in a bowl.
Season to taste.
Notes
Salsa recipe adapted from www.thermador.ca/culinary/recipes/265_olive-salsa.