This easy Mary Berry Cauliflower Steaks recipe is a simple yet delicious dish, perfect for a quick and nutritious meal. With crispy golden cauliflower steaks topped with a rich, tangy tomato salsa, it’s a healthy, flavour-packed option you can easily customise with your favourite ingredients.
This Cauliflower Steaks Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needed
- 1 large cauliflower
- 2 tbsp olive oil
- 2 knobs of butter
For the Salsa:
- 1kg ripe red tomatoes
- 2 tbsp olive oil
- 1 onion, chopped
- 1 small red fresh chilli, deseeded and chopped
- 2 garlic cloves, crushed
- 100ml white wine
- 2 tbsp tomato purée
- ½ tsp sugar
- Salt and freshly ground black pepper
How To Make Cauliflower Steaks
- Make the Salsa: Blanch the tomatoes in a pan of boiling water for 10–15 seconds, then drain and transfer them to a bowl of cold water. Peel off the skins, deseed, and chop the tomatoes into large dice.
- Cook the Salsa: Heat 2 tbsp olive oil in a frying pan, then add the chopped onion and chilli. Fry over a medium heat for 5 minutes. Add the garlic and chopped tomatoes, cooking for a few minutes. Cover the pan and simmer for 5 minutes. Add 100ml white wine and 2 tbsp tomato purée, then increase the heat and simmer for a few more minutes until the wine reduces, and the tomatoes break down but still have some texture. Season with salt, pepper, and add ½ tsp sugar.
- Prepare the Cauliflower Steaks: Cut the cauliflower into slices about 2cm (¾in) thick, then slice each piece in half through the core. Heat 1 tbsp olive oil and 1 knob of butter in a frying pan over medium heat. Add half the cauliflower steaks and fry for about 4 minutes, or until golden brown. Flip the steaks, cover with a lid, and fry for 2 minutes. Remove the lid and cook for another 2 minutes until golden and tender. Keep warm and repeat the process with the remaining cauliflower steaks.
- Serve: Serve the cauliflower steaks hot, topped with the tomato salsa, and enjoy with a side of dressed salad.
Recipe Tips
- Use Fresh Tomatoes for Best Flavor: Fresh, ripe tomatoes make the salsa taste much better than canned ones. They give a sweet, juicy flavour that enhances the dish.
- Don’t Overcrowd the Pan: When frying the cauliflower steaks, cook them in batches. Overcrowding the pan can make them steam instead of crisping up.
- Adjust the Chilli Heat: If you prefer less heat, use half the amount of chilli, or remove the seeds to make it milder.
- Keep the Salsa Chunky: Don’t overcook the salsa – leave it a little chunky for texture. This adds a fresh feel and enhances the dish.
- Serve Immediately for Best Texture: Serve the cauliflower steaks straight after cooking to keep them crispy and golden. They taste best when hot!
How To Store & Reheat Leftovers
- Refrigerate: Place leftover cauliflower steaks in an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat leftover cauliflower steaks in a hot pan for a few minutes on each side to restore their crispy texture. Alternatively, you can reheat them in the oven at 180°C (350°F) for 5-10 minutes.
Nutrition Facts
- Calories: 129
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 525mg
- Total Carbohydrate: 8g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 3g
More Mary Berry Recipes:
Mary Berry Cauliflower Steaks
Description
This easy Mary Berry Cauliflower Steaks recipe is a simple yet delicious dish, perfect for a quick and nutritious meal. With crispy golden cauliflower steaks topped with a rich, tangy tomato salsa, it’s a healthy, flavour-packed option you can easily customise with your favourite ingredients.
Ingredients
For the Salsa:
Instructions
- Make the Salsa: Blanch the tomatoes in a pan of boiling water for 10–15 seconds, then drain and transfer them to a bowl of cold water. Peel off the skins, deseed, and chop the tomatoes into large dice.
- Cook the Salsa: Heat 2 tbsp olive oil in a frying pan, then add the chopped onion and chilli. Fry over a medium heat for 5 minutes. Add the garlic and chopped tomatoes, cooking for a few minutes. Cover the pan and simmer for 5 minutes. Add 100ml white wine and 2 tbsp tomato purée, then increase the heat and simmer for a few more minutes until the wine reduces, and the tomatoes break down but still have some texture. Season with salt, pepper, and add ½ tsp sugar.
- Prepare the Cauliflower Steaks: Cut the cauliflower into slices about 2cm (¾in) thick, then slice each piece in half through the core. Heat 1 tbsp olive oil and 1 knob of butter in a frying pan over medium heat. Add half the cauliflower steaks and fry for about 4 minutes, or until golden brown. Flip the steaks, cover with a lid, and fry for 2 minutes. Remove the lid and cook for another 2 minutes until golden and tender. Keep warm and repeat the process with the remaining cauliflower steaks.
- Serve: Serve the cauliflower steaks hot, topped with the tomato salsa, and enjoy with a side of dressed salad.
Notes
- Use Fresh Tomatoes for Best Flavor: Fresh, ripe tomatoes make the salsa taste much better than canned ones. They give a sweet, juicy flavour that enhances the dish.
- Don’t Overcrowd the Pan: When frying the cauliflower steaks, cook them in batches. Overcrowding the pan can make them steam instead of crisping up.
- Adjust the Chilli Heat: If you prefer less heat, use half the amount of chilli, or remove the seeds to make it milder.
- Keep the Salsa Chunky: Don’t overcook the salsa – leave it a little chunky for texture. This adds a fresh feel and enhances the dish.
- Serve Immediately for Best Texture: Serve the cauliflower steaks straight after cooking to keep them crispy and golden. They taste best when hot!
Mary Berry Cauliflower Steaks