Roasted Cauliflower Steak with Olive Oil Mash and Tomato & Olive Salsa
The roasted vegan cauliflower steak is incredibly easy to make. Keep the seasoning simple and let the flavour of the extra virgin olive oil shine through.
The extra virgin olive oil adds smoothness and flavour to the mashed potatoes, making it brighter, lighter and so much tastier.
To save time, make the roasted tomato & olive oil salsa can in advance and store it in the fridge in an airtight container: it keeps for at least 3 days.
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 2
Rating:
Total Time: 50 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 small cauliflower
- 200 200 g potatoes
- 0.5 0.5 shallot
- 75 75 g baby tomatoes
- 25 25 g black olives
- fresh parsley
- extra virgin European olive oil from Spain
- sea salt
- black pepper
Method
- Preheat the oven at 180C.
- Slice the cauliflower lengthwise, through the middle, into two 2.5cm steaks. Rub each steak with salt, pepper and extra virgin olive oil and place them on a roasting tray. Roast for 25-30 minutes until golden brown.
- Slice the tomatoes in half and place them on a small roasting tray. Season with salt and a drizzle of extra virgin olive oil. Roast for 20-25 minutes.
- Meanwhile peel, chop and boil the potatoes until soft. Drain the potatoes, return to the pan on very low heat and mash them until smooth. Add 3 tbsp extra virgin olive oil and stir well into the mashed potatoes. Season with salt and keep warm.
- Heat 1 tbsp of extra virgin olive oil in a non-stick pan. Add the finely chopped shallot and cook on medium heat until soft. Add the roasted tomatoes and chopped olives and continue cooking for another 2-3 minutes. Season with salt and freshly chopped parsley.
- Place each cauliflower steak on a large plate. Add 2-3 tbsp of the roasted tomato and olive salsa on top. Serve with olive oil mash on the side.
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