• Author: Sneh
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 2-3 1x
  • Category: Sides
  • Cuisine: Gluten Free, Vegan, Mediterranean


  • 1 head of cauliflower (1.5kg)
  • 3 tablespoons olive oil

For the olive and caper salsa

  • 60g pitted green olives
  • 1 tablespoon baby capers, drained
  • 1/2 teaspoon red chilli flakes
  • 1 tablespoon chopped fresh parsley
  • 60ml extra virgin olive oil

To finish

  • salt to taste
  • freshly ground black pepper
  • extra chopped parsley


  1. Preheat oven to 160C. Drizzle a large metal baking tray with a tablespoon of olive oil.
  2. Place the cauliflower on a chopping board, resting on the stalk. Holding the head gently, slice the cauliflower into 5-6 thick slices (each about 1 inch wide).
  3. Place the cauliflower slices gently on the prepared tray. Drizzle the top with remaining olive oil.
  4. Roast in the pre-heated oven for 30 minutes.
  5. Increase oven temperature to 200C (if your oven has a grill setting, turn it on). Roast for a further 15-20 minutes at this higher temperature till the cauliflower is starting to char and brown nicely. Remove from the oven and set aside.
  6. Place all ingredients for the salsa in a small glass jar. Mix well.
  7. Spoon prepared salsa over the cauliflower steaks. Sprinkle with a pinch of sea salt flakes, freshly ground black pepper and chopped parsley.
  8. Serve immediately.

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