Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or dinner.
½ tsp smoked paprika
2 tbsp Extra Virgin olive oil
1x roasted red pepper
4x Telegraph Hill Kalamata olives, pitted
small handful parsley
1 tsp capers
½ tbsp Cabernet Drizzle
2 tbsp toasted flaked almonds
- Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and 1⁄2 tbsp extra virgin olive oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
- Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.
This recipe is by Sophie Godwin: https://www.bbcgoodfood.com/chef/sophie-godwin