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Roasted cauliflower steaks with romesco and fried eggs

Name: Roasted cauliflower steaks with romesco and fried eggs
Total time: 1 h
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

1 hour
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

Published: April 11, 2019 at 3:58 pm

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.