Mary Berry Cauliflower Steaks

I first tried these cauliflower steaks thinking they’d be a bit too “clean-eating” for my taste—but honestly, I was wrong. The salsa brings serious flavour, and when those thick slabs of cauliflower hit the pan, they go golden and buttery on the edges with a tender bite in the middle.

The first time, I overcrowded the pan (rookie error) and ended up with steamed cauliflower. Lesson learned. Now I fry them in batches and let the salsa shine through. Let me show you how to get them just right.

WHAT MAKES THIS RECIPE SPECIAL

This dish is about simple ingredients done well. You get richness from the butter-fried cauliflower and brightness from the fresh tomato salsa. That contrast is everything. The white wine gives the salsa a little lift and makes it feel like you’ve made something fancier than you actually have.

INGREDIENTS + WHY THEY MATTER

• Cauliflower (1 large) – Go for one with a firm core so it holds together in slices.
• Olive Oil + Butter – The oil stops the butter burning, and the butter gives a nutty flavour.
• Ripe Tomatoes (1kg) – I tested with tinned and it wasn’t the same—fresh wins every time.
• White Wine (100ml) – Adds acidity and helps reduce the salsa beautifully.
• Tomato Purée (2 tbsp) – Adds depth and body to the sauce.
• Chilli (1 small) – Totally optional, but adds a bit of gentle heat.
• Garlic (2 cloves) – Don’t skip this—it gives the salsa real backbone.

MAKING IT YOURS (WITHOUT RUINING IT)

• Add Herbs – A few torn basil leaves stirred into the salsa at the end are lovely.
• Make It Cheesy – Grate over a bit of Parmesan or feta just before serving.
• Go Vegan – Swap butter for olive oil and skip the cheese.
• Use Canned Tomatoes (if you must) – Go for whole plum tomatoes, drained, and chop them roughly.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cauliflower steamed	Too many steaks in the pan	Cook in batches so they get golden
Salsa too watery	Didn’t reduce wine enough	Let it bubble until it thickens slightly
Salsa too spicy	Used large hot chilli	Use a milder chilli or skip seeds entirely
Steaks fell apart	Cut too thin or not through core	Slice 2cm thick through the stem to hold together

HOW TO MAKE MARY BERRY’S CAULIFLOWER STEAKS

1. MAKE THE SALSA
   Blanch tomatoes in boiling water for 10–15 seconds, then plunge into cold water. Peel off the skins, deseed, and chop roughly.
2. COOK THE SALSA
   Heat 2 tbsp olive oil in a frying pan. Add onion and chilli, cook 5 minutes. Add garlic and chopped tomatoes. Cover and simmer 5 minutes. Add white wine and tomato purée. Simmer a few more minutes until slightly thickened but still chunky. Season with salt, pepper, and a pinch of sugar.
3. PREPARE THE CAULIFLOWER
   Cut cauliflower into thick 2cm slices and halve through the core.
4. FRY THE STEAKS
   Heat 1 tbsp olive oil and 1 knob of butter in a pan. Fry half the steaks for 4 minutes until golden. Flip, cover with a lid, cook 2 mins. Remove lid and cook 2 more mins. Repeat with remaining steaks.
5. SERVE
   Top warm cauliflower steaks with the chunky tomato salsa. Serve with salad or crusty bread.

TIPS FROM MY KITCHEN

• I always use a fish slice to flip the cauliflower—it’s gentler than tongs.
• If your tomatoes aren’t very sweet, add a tiny splash of balsamic to the salsa.
• I warm my plates before serving—helps keep the cauliflower crisp longer.

STORAGE + SERVING

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Reheat steaks in a hot pan or 180°C oven for 5–10 minutes until hot and crisp.
• Serve With: Dressed salad, couscous, or roasted potatoes.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: You can prep the salsa ahead—it keeps for 2 days in the fridge. But fry the cauliflower fresh for best texture.

Q: Do I need to peel the tomatoes?
A: Yes—it makes the salsa smoother. It’s only 10 seconds in boiling water, and worth it.

Q: Can I roast the steaks instead of frying?
A: You can, but they won’t get as golden or crisp. If roasting, brush generously with oil and roast at 220°C for 20–25 mins.

Try More Recipes:

• Mary Berry Blackened Salmon
• Ribeye Steak With Caramelized Shallots
• Mary Berry Bearnaise Sauce