- Preheat the oven to 180c.
- To make the cauliflower steaks, remove the leaves from the cauliflower and then cut into thick 1-inch slices – the end pieces won’t hold together to they need to be closer to the root. Any leftover cauliflower pieces or leaves can be saved for roasting another time!
- Place the cauliflower steaks onto a roasting tray. In a small bowl mix together the olive oil, ground coriander, sumac and Maldon Chilli Sea Salt. Then use a pastry brush to brush the spiced oil across the steaks, making sure they are evenly coated. Place them into the preheated oven to roast for 40 minutes until soft and tender and starting to char on the edges.
- To make the romesco sauce, place the toasted nuts into a food processor along with the roasted red peppers, crushed garlic, paprika, Maldon Chilli Sea Salt and sherry vinegar. Blitz this and then while the motor is running drizzle in the olive oil until you have a lovely smooth sauce. Set aside.
- Once the cauliflower steaks are cooked, remove from the oven.
- To serve, spread the romesco sauce on the base of a large platter. Then top with the cauliflower steaks and garnish with some mint leaves.
Serving: 4
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients
1 large cauliflower
1 tbsp olive oil
1 tsp ground coriander
1 tsp sumac
½ tsp Maldon Chilli Sea Salt
Handful of fresh mint, leaves picked
Romesco sauce:
50g flaked almonds, toasted
50g walnuts, toasted
200g jar roasted red peppers, drained
2 garlic cloves, crushed
½ tsp smoked paprika
½ tsp Maldon Chilli Sea Salt
2 tsp sherry vinegar
4 tbsp extra virgin olive oil
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