Capers / Cauliflower / Cheap + Cheerful / Cherries / Fennel / Goat's Cheese / Lemon / Light Meals / Main Course / Meals + Courses / Savoury / Sides / Special Diets / Vegetarian

Cauliflower Steaks with Cherry, Fennel + Caper Slaw

Who doesn’t love the sizzle and smell of a lovely thick piece of eye fillet steak doing its thing on a hot grill?

More people than you might think.

Once bland and uninspired, vegetarian cooking is enjoying an exciting new look, prompting meat-eaters to put down their steak knives and get better acquainted with pulses, grains, and vegetables.

This recipe is for veggie-lovers and those coming around to the idea of a meatless main meal. Thick slices of cauliflower are seasoned with salt and pepper and cooked until golden. They are served on top of a deep green bed of wilted spinach and topped with a lively slaw of fennel, cherries, baby capers, lemon, goat’s cheese, and lots of fresh parsley.

A wonderful dish that celebrates the humble cauliflower and the rise of ‘green cuisine’.

Cauliflower Steaks with Cherry, Fennel + Caper Slaw

1 large head of cauliflower

Juice of ½ lemon

Sea salt

Freshly ground black pepper

Olive oil

2 cups cherries, washed, pitted

1 large handful of flat leaf parsley, roughly chopped

2 tbsp baby capers, rinsed if in salt

½ large fennel, thinly sliced, fronds reserved

Juice and zest of ½ lemon

Sea salt

Freshly ground black pepper

Extra virgin olive oil

Goat’s cheese, to serve

4 cups baby spinach leaves

Cauliflower Steaks with Cherry, Fennel + Caper Slaw

Slice cauliflower into thick slices. Drizzle with a little olive oil and season well with salt and pepper. Heat a pan over medium heat. Place the cauliflower steaks into the pan (in batches if needed) and cook for 5-8 minutes on each side, until golden and just tender. Just before you turn of the heat, add a squeeze of lemon juice to the pan. Turn off the heat and let the steaks sit in the warm pan while you prepare the slaw.

Roughly chop the cherries into eighths. Place in a bowl. Add the chopped parsley, sliced fennel, some of the reserved fronds, capers, lemon juice and zest. Toss with your fingertips to combine. Season to taste and add a scant drizzle of olive oil. Toss again. Set aside.

Wilt the spinach in a pan with a little olive oil.

To serve, spread the wilted spinach onto a serving platter. Place the cauliflower steaks on the spinach and top with the cherry, fennel and caper slaw. Finish with a crumbling of goat’s cheese and final scattering of finely grated lemon zest. Serve.

 Serves 4

Cauliflower Steaks with Cherry, Fennel + Caper Slaw

11 thoughts on “Cauliflower Steaks with Cherry, Fennel + Caper Slaw

  1. This recipe sounded so original I had to give it a look. I love the sound of the slaw in particular – any ideas what else it might go with?

    • Thank you! It would go lovely with white fish, grilled chicken or even lovely roast lamb. The possibilities are endless really! Mix it through with some lentils or quinoa for a more grainy-style dish! Kx

  2. What a beautifully innovative recipe Kate! Gorgeous combination of flavours. I’ve never thought of using cauliflower in ‘steak form’ before but it makes perfect sense in a dish like this. I’m going to bookmark this for the next time my vegie friends come over (such beautiful plating and photography too… like always! Thanks lovely!) xx

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s