No-fry cauliflower steak with bell peppers

This cauliflower steak is a simple way to substitute meat and yet enjoy the flavours and texture of a steak

Grilled Cauliflower Steak

This exotic grilled cauliflower recipe is a great way to show off your culinary skills when guests come knocking. But you don’t have to wait for a special occasion to prepare this combination of health and taste. Whenever this is made becomes the occasion to celebrate. For the steak, choose a large cauliflower. Place the cauliflower, with the base down, on a chopping board and slice it into two. Then further slice the 2 halves into 1/2 inch thick slices.


For the steak

  • 400g of steak-sized cauliflower steak pieces, about ½ an inch thick and wide across the tree.

For the sauce

  • 3 tbsp olive oil
  • ½ a small yellow bell pepper, diced
  • ½ a small red bell pepper, diced
  • 3 – 4 scallion sprigs, chopped finely, bulb and green parts
  • 4 – 6 cloves of garlic, crushed and chopped finely
  • ¼ tsp fresh dill, chopped finely
  • 2 tbsp crumbled walnuts
  • 4 pitted olives, chopped up roughly
  • 2 tbsp sundried tomatoes, chopped roughly
  • 2 tbsp crumbled Blue Cheese [or Feta or Goat Cheese]
  • Salt and pepper to taste

Preparation method

For the steak

  1. Brush the cauliflower slices on both sides with a little of the oil and rub a little of the crushed garlic on it. In a preheated oven at 180°C, place the steaks on a greased baking tray and grill for about 20 minutes on each side till you see them turning brown.
  2. Carefully place the steaks on a plate, the same one you’ll be setting the table with.

For the sauce

  1. In a saucepan, heat the oil and toss in the chopped scallion and garlic to brown a little.
  2. Throw in the red and yellow diced bell peppers and stir fry till the flavour of the garlic explodes. Add the chopped dill and give it a whirl.
  3. Add the salt and pepper, you can be mildly generous with the salt because this is it, there’s no more salt in the steak.
  4. Take if off the fire and mix in the chopped olives, the walnuts, the sundried tomatoes and blend well. Sprinkle the crumbled cheese last of all, and toss gently. You should be able to find small chunks of cheese as you eat.

Serve with a tomato salad or creamed spinach.

This recipe was first published in the May 2016 issue of Complete Wellbeing.

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