Cauliflower steak topped with sweetcorn salsa

Vegan | Seasonal | Vegetarian | Nut-Free

Cauliflower steaks have become a staple meal in our diet during the late summer, early autumn months. Since transitioning to a more plant-based diet, we have come to love and enjoy cauliflower.

Best of all, you don’t even need to be vegan to enjoy this delicious cauliflower steak. It is truly flavoursome and the sweetcorn salsa gives it that extra layer of texture. I love to serve this this with a side of quinoa for protein and salad.

Ingredients

1 Cauliflower

Pinch of salt and Pepper

2 tbs Garlic powder

2 tbs Smoked paprika

10 cherry tomatos

1 Fresh Chilli

1 Tin of sweetcorn

Bunch of Fresh Parsley

1 Juice of a Lemon

Method

  1. Preheat the oven at 180 degrees. Get your cauliflower and cut into four thick slices and place on an oven tray.
  2. In a small bowl place the smoked paprika, garlic powder, salt and pepper and the sunflower oil and mix until combined.
  3. With the oil dressing, spoon on the cauliflower and make sure they are well covered and place in the oven for 20 mins. 
  4. While the cauliflower is in the oven, chop the cherry tomatoes in half.
  5. Take out the cauliflower and flip each slice and pop in the cherry tomatoes and place back in the oven for another 10 minutes. 
  6. While the cauliflower is back in the oven, start making the salsa. Mix the sweetcorn with the thinly sliced parsley, chilli in the bowl. Squeeze the juice of the lemon inside and give it a big mix.
  7. Take the cauliflower out of the oven and place on the place and sprinkle the sweet corn salsa on top and serve.
Ingredients

1 Cauliflower

Pinch of salt and pepper

2 tbs Garlic powder

2 tbs Smoked paprika

10 cherry tomatos

1 Fresh Chilli

1 Tin of sweetcorn

Bunch of Fresh Parsley

1 Juice of a Lemon

Method
  1. Preheat the oven at 180 degrees. Get your cauliflower and cut into four thick slices and place on an oven tray.
  2. In a small bowl place the smoked paprika, garlic powder, salt and pepper and the sunflower oil and mix until combined.
  3. With the oil dressing, spoon on the cauliflower and make sure they are well covered and place in the oven for 20 mins. 
  4. While the cauliflower is in the oven, chop the cherry tomatoes in half.
  5. Take out the cauliflower and flip each slice and pop in the cherry tomatoes and place back in the oven for another 10 minutes. 
  6. While the cauliflower is back in the oven, start making the salsa. Mix the sweetcorn with the thinly sliced parsley, chilli in the bowl. Squeeze the juice of the lemon inside and give it a big mix.
  7. Take the cauliflower out of the oven and place on the place and sprinkle the sweet corn salsa on top and serve.

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