Roasted cauliflower steak.

2 people | 30 min.

What you need

  • 1 whole cauliflower, without leafes
  • grated lemon zest
  • lemon juice
  • sesame seeds
  • capers
  • mint
  • sage
  • salt & extravirgin olive oil
  • garlic

For the cream

  • cauliflower leafes
  • lemon juice
  • sesame seeds
  • fresh mint
  • capers
  • salt & pepper
  • extravirgin olive oil


On a chopping board cut thick slices out of the cauliflowers. The ‘steaks’ should remain held together at the base and each be about 2-3 centimetres thick.

Preheat the oven at 180°.

Prepare a parchment-lined tray with olive oil and a garlic glove and transfer the cauliflower steaks on it.
Season the steaks with grated lemon zest and lemon juice. Add 1 spoon of capers and sprinkle with fresh mint & sage. Add salt and some extra olive oil. Dust the steaks with sesame seeds to add a crispy texture.
Bake for 15-20min.

Meanwhile prepare the cream.
Boil the trimmed caulifower leafes in salted water with some mint leafes. Cook until tender for about 10-15min.
Drain and then place in a food processor with sesame seeds, capers, lemon juice, frsh mint, salt&pepper and extra virgin olive oil.
Blend to combine, scraping down the sides of the bowl, and then keep somewhere warm until ready to serve.
Retain some of the cooking water to adjust the cream texture, if needed.

To serve
Spoon about 2 tablespoons of the cauliflower cream onto each plate and spread out into a thin layer, not much larger than the cauliflower steaks.
Place the cauliflower steaks on top and then finish with a sprinkle of the crispy sesame seeds and serve.

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