Roasted Cauliflower Steaks Recipe with Romesco and Fried Eggs

Roasted cauliflower steaks with romesco and fried eggs

  • serves 2
  • Easy

Put cauliflower at the centre in this vitamin-rich vegetarian meal, accompanied by a vibrant pepper sauce and a fried egg for extra protein

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Ingredients

  • olive oil 3 tbsp
  • onion ½, thinly sliced
  • red peppers 2, roughly sliced
  • orange pepper 1, roughly sliced
  • saffron a pinch
  • ciabatta 1 thick slice or ½ ciabatta roll, toasted and torn into chunks
  • blanched almonds 25g, plus extra to serve, toasted and roughly chopped
  • harissa 1½ tsp
  • lemon ½, juiced
  • cauliflower 1, cut into 2 x 3cm-thick slices (cut from the middle, saving the ends for soup)
  • eggs 2 large
  • flat-leaf parsley a handful, torn

Method

  • Step 1

    Heat 1 tbsp of olive oil in a frying pan and cook the onions and peppers for 7-10 minutes or until soft and golden. Add the saffron with 150ml water and bubble for 30 seconds, then tip into a food processor with the bread, almonds, harissa, lemon juice and some seasoning. Pulse to a rough paste, then tip into a pan and keep warm.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6 and heat a frying pan over a high heat until very hot. Rub the cauliflower steaks with another tbsp of oil and char for 2 minutes on each side. Transfer the steaks to a roasting tray and roast for 20 minutes or until tender.

  • Step 3

    Heat the remaining oil in a frying pan, crack in the eggs and cook until crispy. Spread the romesco sauce over 2 plates and top with the cauliflower steaks and fried eggs. Scatter over the almonds and parsley before serving.

Check out our best cauliflower recipes here...

Vegan Cauliflower Steak Recipe with Jerk Spice

Nutritional Information

  • Kcals 533
  • Fat 32.7g
  • Saturates 5.2g
  • Carbs 32.4g
  • Sugars 18.1g
  • Fibre 10.1g
  • Protein 22.2g
  • Salt 0.6g
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