This oven roasted cauliflower steak with Romesco sauce and charred spring onions is a colourful feast of flavour and makes a great alternative to steak for a date night. The subtle wood fired flavour from the pizza oven works with the bitter-sweet and nutty flavoured cauliflower.
Method
Start by preheating your wood oven to at least 350˚C and then make your romesco sauce by roasting your peppers. After 10 mins when the skin is blackened and they are soft and tender, remove from the oven and blitz two of them with onion, almonds, oil, garlic and smoked paprika. Season to taste.
Then rub your cauliflower steaks with oil, salt and pepper and transfer to a ridged skillet. Place into the centre of the oven for 5 mins. Then turn them over and add crushed garlic cloves, sprigs of thyme and diced butter to the pan. Roast for a further 5-10 mins until the butter browns and the cauli steaks soften.
Throw your spring onions into the oven for the last 2-3 mins to char with the cauli. Serve the cauli steak on a generous dollop of Romesco sauce with extra chargrilled peppers and the wood roasted spring onions. Season with some sea salt flakes and a fresh sprig of thyme.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Devilled Benedict Crumpets and Wood-fired Asparagus! Method Preheat your pizza oven to 350˚C. While the pizza oven heats up prepare your hollandaise. Melt your butter in the oven and then whisk it slowly into a mixing bowl with egg yolks, mustard and garlic. Beat until the hot butter cooks the eggs into a rich velvety [...]
Roasted Toamto Salad! BBQ Roasted tomatoes - chargrilled Riverford veg cooked without any fuss! This recipe is super simple but tastes insanely good with the addition of black garlic and creamy organic iv mozzarella. Try garnishing with plenty of torn basil or fresh oregano. Method: Preheat your Outdoor chef to 250˚C. Drizzle your [...]
A wood-fired Spatchcock chicken - Lemon Pepper Chicken! This recipe makes the most of the high oven temperatures in a wood oven by spatchcocking the chicken to increase the surface area and allow for a faster, even cook that’s full of flavour. The juices are soaked up by the vegetable trivet of sweet potato, red [...]
The Art of Fire Smoked Short Ribs with Tuscan Olive Oil Glaze Slow, smoky and deeply satisfying Few cuts reward patience like beef short ribs. When cooked low and slow over glowing embers, the meat becomes tender enough to fall apart with a fork while the surface turns sticky and caramelised. This is fire cooking [...]
Cauli Steak with Wood-fired Vegetables
This oven roasted cauliflower steak with Romesco sauce and charred spring onions is a colourful feast of flavour and makes a great alternative to steak for a date night. The subtle wood fired flavour from the pizza oven works with the bitter-sweet and nutty flavoured cauliflower.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Related Posts
Devilled Benedict Crumpets and Wood-fired Asparagus
Roasted Tomato Salad
Wood-fired Lemon Pepper Chicken
The Art of Fire – Smoked Short Ribs with Tuscan Olive Oil Glaze