Cauliflower steaks with Hojiblanca olive salsa

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Ingredients:

 1 cauliflower (around 3 lb or 1.3 kg) in slices of 1 in (2.5 cm)
 ¼ cup (60 ml) olive oil
Salsa
 ½ cup (125 ml) pitted Hojiblanca olives, coarsely chopped
 1 clove garlic, finely chopped
 2 tbsp (30 ml) capers, drained
 1 tbsp (15 ml) fresh basil, roughly chopped
 2 tbsp (30 ml) fresh parsley, roughly chopped
 ¼ cup (60 ml) olive oil
 1 pinch chili flakes (optional)

Preparation:

1

Oven temperature: 400°F/200°C

2

Rub a baking tray with 30 ml of olive oil. Place the cauliflower steaks on the tray, drizzle with olive oil, then salt and pepper. Bake on the middle rack for 20 minutes.

3

Turn the cauliflower steaks, salt and pepper, and bake for another 20 minutes.

4

Meanwhile, in a bowl, mix all the ingredients of the Hojiblanca olive salsa. Serve the cauliflower steaks topped with the salsa.

Category

Ingredients

 1 cauliflower (around 3 lb or 1.3 kg) in slices of 1 in (2.5 cm)
 ¼ cup (60 ml) olive oil
Salsa
 ½ cup (125 ml) pitted Hojiblanca olives, coarsely chopped
 1 clove garlic, finely chopped
 2 tbsp (30 ml) capers, drained
 1 tbsp (15 ml) fresh basil, roughly chopped
 2 tbsp (30 ml) fresh parsley, roughly chopped
 ¼ cup (60 ml) olive oil
 1 pinch chili flakes (optional)

Directions

1

Oven temperature: 400°F/200°C

2

Rub a baking tray with 30 ml of olive oil. Place the cauliflower steaks on the tray, drizzle with olive oil, then salt and pepper. Bake on the middle rack for 20 minutes.

3

Turn the cauliflower steaks, salt and pepper, and bake for another 20 minutes.

4

Meanwhile, in a bowl, mix all the ingredients of the Hojiblanca olive salsa. Serve the cauliflower steaks topped with the salsa.

Cauliflower steaks with Hojiblanca olive salsa
IngredientsDirections