This simple supper was prepared while we were on holiday in Norfolk. I have been meaning to try this recipe for some time now, and decided that it would be simple enough to prepare in a kitchen that is not our own and with ingredients that are fairly accessible. While roasted cauliflower is not new to us, serving it as a “steak” is. Although the big change is presentational, it does make a difference and it is quite fun to have a cauli-steak. What was that? We don’t get out much? It’s true.
To turn this dish into a more filling meal, we served it on toasted sourdough with hoummus (store bought - we are on holiday, after all). The basil dressing along with the hoummus gave a little Mediterranean flare to our fairly cold British beach holiday. Coriander or parsley would be just as tasty if basil is hard to come by. Mrs Green likes this with about four glasses of Viognier (someone found a new fave on holiday…) and wakes up the next morning at 6 am, as fresh as a daisy, and makes everyone breakfast. I think it’s the meal: give it a go, maybe it will work for you, too.
Ingredients: (serves 2 as main or 4 as starter)
- 1 medium head cauliflower roughly 500g
- 2 cloves garlic
- 1 tbsp olive oil
- Juice of 1 lemon
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- 1 bunch of basil
- Juice and zest of 1 lemon
- 1/4 cup of olive oil
- Pinch of salt
- Preheat oven to 200C (400F)
- Discard any of the leaves on the cauliflower (these can be roasted separately for a yummy treat), wash and dry. It should be very dry as any moisture could cause the cauliflower to steam rather than roast.
- Place the cauliflower on a chopping board bottom side down making sure that it is resting firmly, otherwise slice a little off of the bottom so that the cauliflower is stable.
- Slice the cauliflower into 1” (2.5cm) steaks.
- Finely dice the garlic and place with the remaining ingredients into a bowl and whisk (placing in a jar, securing with a lid and shaking vigorouly is ideal).
- Place the cauliflower and any florets onto a lined baking tray, pour over the lemon dressing, toss well to evenly coat all of the cauliflower.
- Put the tray in the oven and roast for 30 min, turning once midway.
- Finely chop the basil leaves and discard any stalks and place with the remaining ingredients into a bowl and whisk (placing in a jar, securing with a lid and shaking vigorously is ideal).
- Pour over the cooked cauliflower just before serving.