To get four thick cauliflower steaks you really need to buy two cauliflowers and use the remainder up for something else. Because cauliflower is bland, the topping needs to be on the strong side. I combined roasted red peppers with harissa paste and stirred in some chickpeas. I served it with a salad. Very healthy.
Pre-heat oven to 350 degrees F.
4 thick cauliflower steaks
Oil, salt and freshly ground black pepper
1 x 12 oz. jar of roasted red peppers
3 tbsp. mild harissa
1 can of chickpeas – drained and rinsed
Juice of 1/2 a lemon
Lay the cauliflower steaks on a baking tray, spread with olive oil and season. Roast for 15 minutes or so then turn them over, brush with oil and cook for a further few minutes or so (you want the cauliflower to still be somewhat ‘al dente’).
Tip drained roasted red peppers into a food processor and puree along with the harissa.
Pour into a bowl, stir in the chickpeas and add the lemon juice.
Serve the sauce over and around the cauliflower steaks – steaks will be hot and sauce cold.