Make these roasted cauliflower steaks with romesco and fried egg, then check out our pan-roasted cauliflower steaks, basic roasted cauliflower, bang bang cauliflower and more roasted cauliflower recipes.


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


  • 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.

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