Cauli Steak with Wood-fired Vegetables

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

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.

Ingredients:

2 Cauliflower steak
2 tbsp of olive oil
50g butter, diced
2 red peppers
4 spring onions
4-5 sprigs of thyme
2 garlic cloves
For the Romesco Sauce:
2 red peppers, roasted
1/2 red onion, finely diced
50g almonds, ground
2 tbsp olive oil
50g butter
2 garlic cloves
1 tsp smoked paprika