Cauliflower is the bomb! There is so much more to this cruciferous creature than just cauliflower cheese. Grated as cauliflower rice, steamed, roasted or fried the possibilities are limitless. Steaks is the way I prepared it today. These beauties are pan fried simply with salt and pepper. And to take the dish to the next level a Veggie Tartare of olives, tomatoes, almond meal and herbs.

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Making a cauliflower steak is simple. Cut thick slices from the centre of the head and either pan fry with a small amount of olive oil or stick it on the grill or BBQ for extra char and flavour.

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Cauliflower Steak & Veggie Tartare
Serves 2
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  1. 2 thick slices of cauliflower
  2. 1 teaspoon olive oil
  3. salt and pepper
  1. 8 large green pitted Sicilian olives
  2. 4 medium ripe tomatoes roughly chopped
  3. 1/4 cup almond meal
  4. 1/4 teaspoon lemon zest
  5. juice 1 lemon
  6. small handful chopped parsley
  7. 1/8 teaspoon garlic granuls
  8. 1/8 teaspoon chilli flakes
  9. salt and peper
  1. Lightly spray a frypan with olive oil.
  2. Heat the pan to a medium heat and add the 2 cauliflower slices.
  3. Season lightly with salt and pepper.
  4. Cover the frypan with a lid and allow to cook for 5 minutes.
  5. Turn the cauliflower slices and allow to cook for another 5 minutes, with the lid on, or until golden on the outside and soft to touch.
  6. Meanwhile combine the tartare ingredients in your food processor and blitz until just combined (don't blend for too long as you want some of the texture to remain).
  7. Serve the hot cauliflower steaks on top of a the cold veggie tartare.
  8. Garnish with fresh parsley.
  9. (serves 2)
Veggies & Me
cauliflower steak and veggie tartre