Sunday Cauliflower Steak with Potatoes and Pepper Cream

Ingredients by component

Cauliflower steak

• 1600 g cauliflower (two small heads)
• 25 ml olive oil
• 3 g salt
• 2 g smoked paprika

Crisp roast potatoes

• 1000 g potatoes
• 35 ml olive oil
• 4 g salt
• 3 g rosemary

Roasted pepper cream

• 400 g red bell peppers
• 40 g almonds
• 15 ml olive oil
• 10 ml apple cider vinegar
• 2 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Cauliflower steak: Cut four 3 cm steaks from the centres of two cauliflower heads; save loose florets for another dish. Rub the steaks with oil, salt and paprika.
3. Cauliflower steak: Roast on baking paper at 210°C for 30–35 minutes, turning carefully after 20 minutes. The core should be tender and the surface golden.
4. Crisp roast potatoes: Peel potatoes, cut into 4 cm pieces and parboil for 8 minutes. Drain, steam-dry and shake gently in the pan to roughen the edges.
5. Crisp roast potatoes: Toss with oil, salt and chopped rosemary. Roast in one layer at 220°C for 40–45 minutes, turning after 25 minutes.
6. Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.
7. Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.
8. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.