Unlock the flavours of cauliflower with a dash of red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper
Prep: 15 mins
Cook: 15 mins - 20 mins Easy
Ingredients 1 cauliflower ½ tsp smoked paprika 2 tbsp olive oil 1 roasted red pepper 4 black olives, pitted small handful parsley 1 tsp capers ½ tbsp red wine vinegar 2 tbsp toasted flaked almonds
Step 1 Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
Step 2 Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.