Roasted cauliflower steaks with romesco and fried eggs
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 3 tbsp olive oil
- ½ onionthinly sliced
- 2 red peppersroughly sliced
- 1 orange pepperroughly sliced
- a pinch saffron
- 1 thick slice or ½ ciabatta roll ciabattatoasted and torn into chunks
- 25g blanched almondsplus extra to serve, toasted and roughly chopped
- 1½ tsp harissa
- ½ lemonjuiced
- 1 cauliflowercut into 2 x 3cm-thick slices (cut from the middle, saving the ends for soup)
- 2 large eggs
- a handful flat-leaf parsleytorn
Nutrition: per serving
- kcal533low
- fat32.7g
- saturates5.2g
- carbs32.4g
- sugars18.1g
- fibre10.1g
- protein22.2g
- salt0.6g
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.
