SHEET-BAKED CAULI STEAKS

THIS OFT-MALIGNED, MILD-TASTING VEGETABLE MAKES THE PERFECT ‘STEAK’. WHEN ROASTED, CAULIFLOWER TRANSFORMS INTO THE MOST MORE-ISH VEGETABLE. KEEPING IT COVERED WITH FOIL FOR THE FIRST FEW MINUTES, IT COOKS AND SOFTENS IN THE STEAM. ONCE OPENED, THE HIGH HEAT BROWNS AND CARAMELISES THE STEAKS, GIVING THEM AN IRRESISTIBLE CRISPINESS AND COMPLEX FLAVOUR.

OVEN – BAKING SHEET

4–6 cauliflower steaks

2 tsp olive oil

salt and pepper to taste

paprika for sprinkling

4 tsp tomato paste

⅔ cup sliced mushrooms

8 Peppadews, sliced

1 round feta, crumbled

½ cup grated mozzarella (optional)

snipped fresh chives for garnishing

1.Preheat the oven to 200°C. Cover a baking sheet with foil.

2.Arrange the cauliflower steaks on the prepared sheet, then drizzle them with olive oil, season with salt and pepper and sprinkle over a small amount of paprika. Repeat on the other side of the cauliflower. Wrap the cauliflower in the foil and bake for 5 minutes. Unwrap and bake for another 5–7 minutes, depending on the size of the steaks.

3.Reduce the oven temperature to 180°C. Remove the cauliflower steaks from the oven, spread the tomato paste over them and scatter over the mushrooms and Peppadews. Crumble the feta on top and finally sprinkle over the grated mozzarella, if using. Return to the oven and bake until the mozzarella has melted.

4.Garnish with chives and serve immediately.