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Cauliflower ‘steaks’ with Napoletana sauce

Here’s a delicious vegetarian dish for a light meal in the spring or summer. You don’t have to serve it piping hot – you can make it in advance and enjoy it lukewarm or at room temperature.  Use fresh or canned tomatoes in the sauce.

  1. Preheat the oven to 200°C, gas mark 6.
  2. Slice the cauliflower down through the stem into 2 thick ‘steaks’. Discard the rounded end pieces. Lightly spray a frying pan with oil and set over a high heat. Add the cauliflower steaks, one at a time, and cook for 4 minutes, turning halfway through, until starting to colour.
  3. Place the cauliflower on a large baking sheet and sprinkle with 2 crushed garlic cloves and the rosemary and thyme. Spray lightly with a little oil and roast in the oven for 20 minutes, or until tender, golden brown and slightly charred.
  4. Meanwhile, cook the shallots and remaining garlic in the same pan over a low to medium heat, stirring occasionally, for 6–8 minutes or until tender. Add the tomatoes and cook for 5 minutes or until the sauce reduces and thickens. Stir in the basil, a splash of balsamic vinegar and salt and pepper to taste.
  5. Blitz the tomato mixture in a blender or food processor until smooth and stir in the chickpeas. Divide between 2 serving plates, spreading the mixture out in a circle. Place the roasted cauliflower on top and serve immediately.

If you love cauliflower, why not take a look at our Cottage Pie with Cauli Cheese recipe?

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