Roasted cauliflower steaks with vierge sauce

This is a surprisingly substantial and filling dish and at about £1.50 a portion is incredible value. The cauliflower retains a firm texture and the vierge sauce is fresh, crunchy and colourful. Adding capers to the sauce gives the dish a sharp and piquant flavour. This is a  very easy meal to make and only takes about 20 minutes. It’s a tasty and healthy vegetarian supper or lunch. Omit the butter from frying the cauliflower for a vegan version.

Use three cauliflower steaks per person.


  • 3 x cauliflower steaks per person
  • Knob of butter and teaspoon of olive oil for frying (or for a vegan option just use oil)

For the sauce –

  • 1 shallot, chopped
  • 2 x teaspoons capers
  • Bunch of basil, chopped
  • Bunch of parsley, chopped
  • 16 baby plum tomatoes, chopped
  • Juice of half a lemon
  • 1 tablespoon of olive oil
  • Salt and pepper


  1. Slice the steaks from the middle part of a cauliflower – three slices per person.
  2. Melt the butter and oil in a frying pan and fry the cauliflower steaks on both sides until brow. Place on a baking tray and roast in the oven (200 C) for 15 minutes.
  3. Make the sauce by combining all the ingredients together. Pour over the roasted cauliflower.




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