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Cauliflower steak

After eating one or these, you might think you never need to eat meat again.
Use gluten free bread crumbs or cooked quinoa for a gluten free version.


Serves 4

1 large cauliflower
100g breadcrumbs
25g pitted black olives chopped (optional)
25g capers (optional)
100g feta cheese crumbled (could use grated cheddar or mozzarella)
25g roasted or marinated red pepper (optional)
handful chopped parsley
zest of 1 lemon
sea salt & freshly ground pepper
olive oil
grating of parmesan (optional)

Try your own combination of topping.

Preheat oven to 220°C

Cut the bottom of the cauliflower so that it will sit on a chopping board. Take off 2cm off each side to make flat surfaces. Slice the cauliflower into 4 or 5 thick slices approximately 1 1/2cm thick. Brush both sides with olive oil and season. Put a baking sheet in the oven to heat,  place the cauliflower onto the hot sheets and roast for 15-20 minutes.

In the meantime, mix all the other ingredients in a bowl, season well and combine with a couple of glugs of olive oil. When the steaks are beginning to soften, take them out and divide the breadcrumb mix onto the steaks evenly and flatten. Put back into the oven for a further 10 to 15 minutes until the top is browning and crips.

Sprinkle the parmesan and serve immediately with a green salad.

Approximate cost £4.25