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Ingredients
Method
- 1 cauliflower
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 1 roasted red capsicum from a jar
- 4 black olives
- Small handful of parsley
- 1 tsp brined capers
- ½ tbsp red wine vinegar
- 2 tbsp almond flakes, toasted
- Preheat the oven to 220C and line a baking tray with paper. Slice the cauliflower into steaks approx 4cm thick, rub with paprika and ½ tbsp of olive oil, and season well. Roast for 20 mins.
- Meanwhile make your salsa. Chop up the capsicum, olives, capers, and parsley, and mix in a bowl with the remaining vinegar and oil. Season well, and serve spooned over your cauliflower steaks and topped with almonds.
20 mins
2 serving
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