What’s on the menu for your Valentine this year? We’re going for this juicy cauliflower steak on silky, smokey Romesco sauce topped with tangy salsa verde. It’s light, vibrant and full of flavour! Good for you, good for the planet. Perfect with some bread to mop up the juices and a glass of organic wine to wash it down. Add the organic ingredients to your next veg box here.
Liz x
Ingredients (serves 2)
For the steaks:
- 2 thick slices from the middle of a cauliflower
- 1 tbsp olive oil
- salt & pepper to taste
For the Romesco sauce:
- 100g almonds
- 2 roasted red peppers
- 1 tbsp smoked paprika
- 1/2 tsp salt
- 1 small garlic clove, peeled
- 1 tbsp vinegar (apple cider, red wine or sherry vinegars work well)
- 2 tbsp olive oil
For the salsa verde:
- 30g parsley
- 3 tbsp capers
- a good grind of black pepper
- 3 tbsp olive oil
Method
- Preheat the oven to 200C. Get your almonds in to roast for 5 minutes while you find an oven and hob safe pan and your blender.
- Put your pan on a high heat with the olive oil. Sear the cauliflower steaks in the pan and season on both sides. Then pop the pan in the oven for 15 minutes to cook the cauliflower through while you make the sauces.
- Blend all the ingredients for the Romesco sauce until smooth. Blend the salsa verde ingredients until roughly chopped. Then it’s time to plate up.
- Spread a luscious layer of Romesco on two plates. Top with the cauliflower steaks then drizzle over the salsa verde. Take to the table with some bread and wine and enjoy!
