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Cauliflower steak with caper and roasted pepper salsa

Cauliflower steak with caper and roasted pepper salsa

Ingredients:

  • 2 red peppers
  • 20ml rapeseed oil
  • 2 cauliflower heads (cut into equal sized steaks)
  • 20g smoked
  • 100g kalamata olives (pitted and halved)
  • 20g capers
  • 60ml white wine vinegar
  • 20g parsley (chopped)
  • 20ml Banhoek Chilli oil
  • 40g almonds (roasted and roughly chopped)
  • Salt to season

Method:

  1. Place the peppers into an oven proof dish with a drizzle of oil a pinch of salt.
  2. Cover with foil and roast at 180 degrees Celsius for 20 minutes or until completely soft.
  3. Remove the skin and dice into small cubes.
  4. Remove all the cauliflower leaves and with a sharp knife cut into equal sized steaks (approximately 2cm thick).
  5. Blanch the cauliflower steaks in boiling salted water for 2 minutes and place on a kitchen cloth to dry.
  6. Once the cauliflower steaks are dry, season with paprika and salt, drizzle with oil and roast in the oven for 5 minutes.
  7. In a bowl, add the roasted peppers, olives, capers, vinegar, parsley and Banhoek Chilli oil and mix until combined.
  8. Remove the cauliflower steals, plate and evenly top with the salsa, finish with a sprinkle of chopped almonds. Enjoy!