Cauliflower steaks are an eye catching and impressive main that are perfect for dinner parties. We’ve served our cauliflower steaks with a rich and salty anchovy and lemon butter sauce that is jewelled with flavourful capers. Cauliflower has seen a real revival recently, and has moved from a steamed school dinner side dish to become a versatile and flavourful ingredient. Whether it’s roasted and added to salads, bitzed into rice, or cut into thick steaks, this hearty and healthy humble brassica isn’t to be overlooked. Fussy eaters might be wary of anchovies, but they melt so beautifully into the sauce that they wont even realise they are there, and they are so worth it for the rich and salty flavour they provide. If you’re cooking for vegetarians, you can try replacing the anchovies in the sauce with 1tsp vegemite of miso paste, which will give a different end result but similar saltiness! Try serving these cauliflower steaks with a green salad or steamed green beans, and some rice or mixed grains to make it a more substantial meal. A chunk of crusty bread to mop up the extra sauce always goes down a treat too.
- 1 cauliflower, cut into 4 steaks
- 1tbsp za’atar
- 1tbsp olive oil
- 4tbsp butter
- 8 anchovies
- 1 clove garlic, crushed
- juice of 1 lemon
- 3tbsp capers
- 100ml chicken or veg stock
Preheat the oven to 220ºC. Sprinkle the Za’atar over the cauliflower steaks, then place the steaks on a baking tray and drizzle over the olive oil. Bake for 10-15 mins until cooked through.
Heat the butter in a frying pan over a low heat. Stir in the anchovies, garlic and lemon juice, until the anchovies melt. Add the capers and stock and cook for another minute. Pour this sauce over the cauliflower steaks and serve.