Balsamic baked cauliflower steaks
This balsamic baked cauliflower steaks with tomatoes, red pepper and green peas can be served as a vegan dish with pasta, rice, couscous, boiled potatoes or flatbread. Alternatively, serve it a side dish with grilled/fried meat such as lamb, chicken or pork. For a spiced version add a chilli pepper or scatter some chilli flakes onto the vegetables.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the cauliflower into 2cm thick steaks.
- Cut the onion and tomatoes into 4 wedges each, the red pepper into chunks.
- Arrange the vegetables in a large roasting dish.
- Mix the oil, balsamic vinegar and garlic. Season with salt and pepper, then pour this over the vegetables, coating them well with a silicon brush.
- Roast in the oven for about 15 minutes. Check the cauliflower with a fork – it should be able to just go through the steak by now. Pour over the stock and bake for another 10 minutes.
- Add the peas and lemon juice. Bake for 5 more minutes, until the vegetables are tender.
- Add some mint leaves, then serve with the jus.