Cauliflower Steaks with Capsicum, Corn & Olive Salsa, Almonds & Capers
- Prep time: 25 minutes
- Calories: 330
- 1 of Cauliflower (small)
- 70 g of Fire Roasted Red Capsicum
- 40 g of Kalamata Olives (pitted)
- 1 Tbsp of Baby Capers
- 1⁄2 Tbsp of Red Wine Vinegar
- 120 g of Cherry Tomatoes
- 1 Small Bunch of Flatleaf Parsley
- 1 Tsp of Smoked Paprika
- 1 Tbsp of Flaked Almonds
- 1 of Sweet Corn Cob
- 1 Tbsp of Butter (pantry)
Roast Cauli Steaks:Preheat oven to 200°C. Line a baking tray with baking paper. Slice the cauliflower into 3cm 'steaks' . Rub paprika and olive oil over the cauliflower steaks and season with salt and pepper. Place cauliflower pieces on the tray, add cherry tomatoes to the tray whole and roast for 15-20 mins until tender and cooked through.
Cook Corn:Peel the sweet corn, and holding it on the end, cut down towards the cutting board, cutting off the corn kernels. In a pan, melt the butter on medium-high. Add corn and cook 2-3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste, then remove from the heat.
Prepare Salsa Ingredients:Roughly chop roasted peppers and olives. Pick parsley leaves and roughly chop (discarding stems).
Combine Salsa:In a large bowl combine red wine vinegar with 1-2 TBS olive oil and mix well to combine. Add in olives, roasted pepper, parsley and capers and toss well to coat. Check seasoning and adjust as necessary.
You Plate It:Divide cauli 'steaks' and buttered corn between plates and top with salsa. Garnish with any remaining parsley and flaked almonds. Enjoy