Roasted Cauliflower ‘Steak’ with Olive and Sun-Dried Tomato Topping (serves 4)
Was having lunch with a friend and I ordered Cauliflower ‘Steak’ with other veg and quinoa. When it came, my friend, said ‘Why have I never cooked it that way – usually I cut it into florets?’ Me, the same. So, off I went to get a cauliflower, slice it, roast it and them come up with a tasty idea meantime to make the cauliflower into a meal/side dish. I thought olive tapenade would give it a good flavor and then how about adding some sun-dried tomatoes mixed with Harissa paste? It is deeelicious! Bonus – there will be enough cauliflower and tapenade left over for hors d’oeuvres. My tapenade recipe is listed in this blog.
1 x large cauliflower – trimmed and cut into slices
1 tbsp. extra virgin olive oil, season with salt and freshly ground black pepper
1 tbsp. sun-dried tomatoes in oil cut into small pieces + 1/2 tbsp. harissa paste – mixed together
Drizzle cauliflower with seasoned oil and roast for 20 – 30 mins. depending on size of cauliflower.
Spread each ‘steak’ with a layer of tapenade and top with the tomato harissa paste mixture.