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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 head cauliflower
  • 3 tomatoes
  • 1 red onion
  • 1 red bell pepper
  • 1 cup green peas
  • 3 Tbsp Balsamic vinegar
  • 3 Tbsp Olive oil
  • 2 Garlic cloves minced
  • 1 small cup vegetable stock
  • ½ Lemon juiced
  • Mint leaves

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the cauliflower into 2cm thick steaks.
  3. Cut the onion and tomatoes into 4 wedges each, the red pepper into chunks.
  4. Arrange the vegetables in a large roasting dish.
  5. 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.
  6. 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.
  7. Add the peas and lemon juice. Bake for 5 more minutes, until the vegetables are tender.
  8. Add some mint leaves, then serve with the jus.