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Roasted Cauliflower with a Walnut-Caper Salsa (vegan and gluten free)

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 2 servings 1x
  • Category: Savory
  • Cuisine: Vegan

Subtle and elegant, this variation around cauliflower in two textures and topped with a lovely walnut-cauliflower salsa makes for a very satisfying dinner.

Ingredients

Scale

For the cauliflower steaks:

  • 2 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 1 small head of cauliflower
  • 2 sprigs oregano
  • 1 1/2 teaspoon lemon zests
  • 1 pinch salt

For the cauliflower puree:

  • 1 1/2 cup (500g) reserved chopped cauliflower (from cauliflower steaks)
  • 1 garlic clove, finely grated
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons tahini

For the walnut-caper salsa:

  • 1/3 cup (50g) walnut
  • 1/4 cup (60 ml) olive oil
  • 2 Tablespoons drained capers, patted dry
  • 3 Tablespoons coarsely chopped parsley
  • 1 Tablespoon dried currants
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon finely grated lemon zest
  • 1 pinch salt

To serve:

  • 1/2 lemon, freshly squeezed
  • Salt and freshly ground pepper

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. To cut the cauliflower: trim stem to create a flat base. Resting cauliflower on stem, cut in half from top to bottom, creating two lobes with stem attached. Cut off outer rounded edge of each piece in order to create two 1 1/2″ (about 3.5 cm)- thick “steaks”. Very coarsely chop remaining florets (you should have about 1 1/2 cup). Set florets aside for making the cauliflower puree.
  3. For the cauliflower steaks: heat oil in a large skillet over medium-high. Add butter and swirl until melted, then add the cauliflower steaks, oregano and lemon zest. Cook, gently lifting up cauliflower occasionally to let hot fat run underneath, until steaks are deep golden brown. Turn, season with salt, and transfer skillet to oven, roasting until stems are fork tender, 10-15 minutes.
  4. For the cauliflower puree: cook cauliflower in a large saucepan of boiling water until very tender, 6-8 minutes. Drain. Pulse in a food processor with garlic, lemon juice, tahini, and one Tablespoon water until smooth. Season with salt.
  5. For the walnut-caper salsa: preheat the oven to 350°F (180°C). Toast the walnuts on a baking tray covered with parchment paper, tossing from time to time until golden brown, about 7-10 minutes. Let cool, then coarsely chop.
  6. Meanwhile, heat oil and capers in a small saucepan over medium heat, stirring often, until capers burst and are golden brown and crisp, about 5 minutes. Transfer carefully into a small heatproof bowl and let cool.
  7. Mix walnuts, chile, parsley, currants, vinegar and lemon zest into cooled caper mixture. Salt.
  8. To serve: spoon about 1/3 cup cauliflower puree onto each plate and place cauliflower steaks on top. Spoon some salsa over and sprinkle with salt and freshly ground pepper. Drizzle some fresh lemon juice, and serve immediately.

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https://www.delscookingtwist.com/roasted-cauliflower-steaks-with-a-walnut-caper-salsa-vegan-gluten-free/