Cauliflower Steaks

Serves 2-3
Time 45 minutes


1 head of cauliflower, sliced
¼ cup extra olive oil
¼ cup green olives, chopped

¼ cup Kalamata olives, chopped
1 tbsp baby capers, drained


2 tbsp pine nuts, roasted
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 pinch salt
1 pinch black pepper


Preheat oven to 200°C.

Drizzle a large baking tray with olive oil.

Slice cauliflower into 5-6 thick slices (each about 1 inch wide).

Place the cauliflower slices on the tray. Drizzle the top with remaining olive oil.

Roast for 20-25 minutes, or until starting to brown.

Chop olives and parsley.

In a medium bowl combine the olives, capers, pine nuts, lemon juice, parsley & olive oil.

Remove cauliflower from oven and place into casserole dish.

Drizzle olive salsa over the cauliflower steaks.

Sprinkle with salt pepper and more fresh parsley.