Cauliflower Steak
Crispy cauliflower slices pan-fried until golden and served with a fresh tomato and caper dressing.
- 30
- min
- 2
- servings
- ~360
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Preheat the oven to 220 °C. Cut 2 slices about 1 cm thick from the center of the cauliflower head. Set the remaining pieces aside for another use.
- 2
Heat the olive oil in a wide skillet and sear the cauliflower steaks on each side until golden brown. Transfer them to a baking sheet lined with parchment paper and roast in the hot oven for 10–15 minutes.
- 3
While the cauliflower is roasting, make the dressing. Rinse the capers under cold water, finely chop them, and combine with the tomatoes, shallot, parsley, and olive oil. Season to taste with lemon juice and salt.
- 4
Transfer the steaks to a plate, spoon the dressing over the top, and serve immediately.
Allergens
None of the 14 tracked allergens according to the catalog's ingredient data.
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
