Cauliflower steaks with sauce vierge
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 cauliflowers
- for frying olive oil
- for frying butter
- olive oil
- 16 baby plum tomatoesdiced
- 1 shallotfinely chopped
- 1 heaped tbsp small capers
- a handful basilchopped
- a handful flat-leaf parsleychopped
- ½ lemonjuiced
Nutrition: per serving
- kcal210low
- fat18.1g
- saturates3.6g
- carbs6.8g
- fibre2.9g
- protein3.5g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Cut 2 thick slices from the middle of each cauliflower and keep the rest to eat later.
step 2
Heat a little oil and butter in a pan then cook the cauli on both sides until golden. Transfer to a non-stick baking sheet and season. Roast in the oven for 10-15 minutes until tender.
step 3
To make the sauce vierge, mix all the ingredients with 5 tbsp olive oil and season. Take the steaks from the oven, spoon over the sauce and serve.
