Golden Cauliflower Steaks with Almond Romesco and Crispy Capers

⏱ 45 min · Serves 2

Thick-cut cauliflower slabs roasted until the edges caramelise, then piled onto a smoky red pepper and almond romesco with salty fried capers. It looks like a restaurant plate but it's one tray and a blender.

Per serving: 660 kcal · 16.0g protein · 30.0g carbs · 55.0g fat

Ingredients

• 1 large cauliflower (about 900g), leaves trimmed but stem intact
• 4 tbsp olive oil, plus 2 tbsp for frying
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper
• 2 roasted red peppers from a jar (about 160g), drained
• 50g blanched almonds, toasted
• 1 small garlic clove
• 1 tbsp red wine vinegar
• 1/2 tsp honey or maple syrup
• 2 tbsp capers, drained and patted dry
• Small handful flat-leaf parsley, chopped
• Lemon wedges, to serve

Method

1. Heat the oven to 220C/200C fan. Sit the cauliflower stem-side down and cut two 3cm-thick steaks from the middle, cutting through the core so they hold together. Keep the loose florets from the sides.
2. Mix 3 tbsp olive oil with the smoked paprika, cumin, 1 tsp salt and plenty of pepper. Brush all over the steaks and toss the spare florets in the rest.
3. Lay the steaks on a lined baking tray with the florets around them. Roast 20 minutes, flip the steaks carefully, then roast 12-15 minutes more until deeply golden and a knife slides easily into the stem.
4. Meanwhile blitz the roasted peppers, almonds, garlic, vinegar, honey, remaining 1 tbsp olive oil and a good pinch of salt to a thick, slightly nubbly sauce. Taste and add more vinegar or salt as needed.
5. Heat 2 tbsp oil in a small pan over medium-high. Fry the capers for 1-2 minutes until they burst open and crisp, then lift onto kitchen paper.
6. Spread the romesco over two warm plates. Sit a cauliflower steak on each, scatter the roasted florets, crispy capers and parsley over, and serve with lemon wedges.