Cauliflower steak with tomato salsa
Cooking time:
25 minutes
Active time:
25 minutes
Complexity:
Average
Kale steaks are great for vegan and vegetarian cuisine. And also all those who love cabbage.
See all recipes category Cabbage 
5
Recipe "Cauliflower steak with tomato salsa"
Ingredients for 2 servings
cauliflower
1 whole head
cherry tomatoes red
250 g
pitted green olives
10 pcs.
capers
2 tsp
onion red
1/2 pc.
garlic
1 clove
parsley
2 sprigs
basil
1 sprig
Extra Virgin Olive Oil
2 tbsp. spoons
balsamic vinegar
1 tbsp. spoon
Paprika seasoning with haze
1 tsp
ground coriander
1 tsp
salt, black pepper
to taste
Step 1/5
For cauliflower steaks, take a whole head, cut lengthwise in half, then cut off a roughly 2cm-thick steak on each side. The remaining cabbage can be used in other dishes. Season the steaks on both sides with olive oil, paprika, coriander, salt and pepper.
Step 2/5
Place in a preheated pan and brown quickly on both sides for a couple of minutes on high. Then reduce the heat as much as possible, add about 1cm of water to the pan, cover and simmer until tender, about 10 minutes.
Step 3/5
While the cabbage is cooking, cook the salsa in a separate pan. Finely chop the onions, garlic and herbs. Cut the olives and tomatoes in half.
Step 4/5
Heat olive oil over low heat, add onion and garlic and fry for 2-3 minutes until soft, stirring occasionally. Then add the tomatoes, olives, capers, herbs, balsamic vinegar and a splash of water. Stew for a couple of minutes, stirring. Season with salt and black pepper. Taste if there is too much acid, add a pinch of sugar and heat a little more.
Step 5/5
Serve the kale steak with the salsa on top.
Ingredients for 2 servings
cauliflower
1 whole head
cherry tomatoes red
250 g
pitted green olives
10 pcs.
capers
2 tsp
onion red
1/2 pc.
garlic
1 clove
parsley
2 sprigs
basil
1 sprig
Extra Virgin Olive Oil
2 tbsp. spoons
balsamic vinegar
1 tbsp. spoon
Paprika seasoning with haze
1 tsp
ground coriander
1 tsp
salt, black pepper
to taste
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