- 1 cauliflower
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- ½ tsp smoked paprika
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 roasted red pepper
- 4 black olives, pitted
- small handful parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- ½ tbsp red wine vinegar
- 2 tbsp toasted flaked almonds
Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and 1⁄2 tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.