| Servings |
2
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Ingredients
- 1 large head of cauliflower
- 3/4 cup vegetable stock
- 200 grams spinach leaves
- 2 tbsp olive oil (plus 1 tbsp for spinach)
- Freshly ground black pepper
- Salt, to taste
Red pepper sauce:
- 1 red pepper
- 1/2 an onion, finely chopped
- 1/2 a tomato, finely chopped
- 1 clove of garlic, finely chopped
- 2 tbsp extra virgin olive oil
- Freshly ground black pepper
- Salt, to taste
Ingredients
Red pepper sauce:
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Instructions
- Preheat oven to 180 C (360 F).
- Sauté spinach leaves in a little olive oil until they wilt. Season with salt and pepper and set aside. Reserve the pan.
- Heat olive oil in the same pan and sauté onions and garlic until translucent. Add tomatoes, salt, and pepper and cook on a high heat until tomatoes soften, about 2-3 minutes. Transfer to a blender jar and set aside to cool slightly.
- Place the pepper directly on the open flame of a gas stove. Roast until it blisters and chars on all sides, rotating occasionally with tongs. Place pepper in a zip-lock bag or glass bowl covered with cling film and let it sit for 5 minutes.
- Take the pepper out and peel away the charred skin; slit lengthwise and remove seeds. Transfer the fleshy bits to the blender jar along with the onions, tomatoes, garlic and extra virgin olive oil and blend to a coarse purée. Season with pepper and salt and set aside. [This sauce can be made earlier and refrigerated until ready to use.]
- Remove the outer leaves of the cauliflower keeping the core intact. Place it core side down on your work surface and using a large knife, slice the cauliflower into 4 thick ‘steaks’ of about 1” each starting from the center. [You will have small bits breaking off in the process. Save these and any remaining cauliflower for another recipe, like a stir fry.]
- Heat a large griddle pan (or regular pan) until very hot. Brush the cauliflower steaks with olive oil and place on the pan, grilling for 2-3 minutes per side. Transfer to a flat baking tray and lay them out in an even layer without overlapping them. Ladle a little of the stock over each steak and season with salt and pepper. Roast until tender but still holding its shape, about 10-15 minutes. [A good test is to stick a knife in the center of the cauliflower. You want it to go through without too much resistance.]
- Divide red pepper sauce among plates. Place 1 or 2 cauliflower steaks on each plate with wilted spinach on the side. Serve warm or at room temperature.
Recipe Notes
* Adapted from BBC Good Food
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