RECIPE: Vegan cauliflower steaks with Mediterranean salsa
Sun-dried tomato, olive and herb salsa adds bags of flavour to this simple vegan supper
1 large head of cauliflower
Handful black olives, pitted and finely chopped
3 sun-dried tomatoes, thinly sliced
30ml (2 tbsp) finely chopped fresh parsley
5ml (1 tsp) fresh lemon juice
15ml (1 tbsp) soya sauce
60ml (4 tbsp) olive oil
Salt and black pepper, to taste
3 garlic cloves
2 plum tomatoes, cored and quartered
- Remove the leaves from the stem end of the cauliflower, leaving the core intact. Place cauliflower core side down on a work surface. Using a large knife, slice the cauliflower into 4 steaks about 2cm thick.
- Some florets will break loose. Finely chop enough of the loose florets to measure 125ml (½ cup).
- Place chopped florets in a bowl and mix with olives, sun-dried tomatoes, parsley, lemon juice, soya sauce and 15ml (1 tbsp) of the oil. Season with pepper.
- Preheat the oven to 200ºC.
- Heat 15ml (1 tbsp) oil in a large, heavy, oven-proof pan on medium-high heat. Fry the cauliflower steaks 2 at a time until golden brown, about 2 minutes per side, adding another tablespoon of oil to the pan between batches.
- Transfer steaks to a large, rimmed baking sheet and roast for 15 minutes or until tender.
- Return the frying pan to a high heat and fry the garlic cloves and tomatoes until tomatoes are lightly browned.
- Transfer garlic and tomatoes to a blender, add 15ml (1 tbsp) olive oil and blend till smooth. Season with salt and pepper.
- Divide tomato sauce between 4 plates, top with a cauliflower steak on each plate and spoon over the olive relish. Serve warm or at room temperature.