Cauliflower steaks with roasted red pepper olive salsa

• cauliflower↗1
• smoked paprika↗½ tsp tsp
• olive oil↗2 tbsp tbsp
• roasted red pepper↗1
• black olives↗4

  pitted

• parsley↗small handful
• capers↗1 tsp tsp
• wine vinegar↗½ tbsp tbsp
• toasted almond flakes↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C fan/gas 7 and line a baking tray with parchment paper. Slice the cauliflower into two 1‑inch steaks – use the middle part as it is larger, and set the other part aside for later. Rub the smoked paprika and ½ tbsp oil over the steaks and season. Place them on the tray and roast for 15‑20 minutes until cooked through.

2. 2

   Meanwhile, make the salsa. Chop the roasted red pepper, olives, parsley and capers, place them in a bowl and mix with the remaining oil and wine vinegar. Season to taste. When the steaks are cooked, spoon the salsa over them and top with toasted almond flakes to serve.