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.