Cauliflower Steak


  • 1 small head cauliflower, leaves separated
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp smoked paprika
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g mixed beans, drained and rinsed
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 220 C, fan 200 C, gas mark 7.

  2. Make 2 x 2cm thick slices through the centre of the cauliflower, from top to bottom.

  3. Place them onto a baking tray and drizzle with a little of the olive oil and smoked paprika, salt and pepper.

  4. Rub all over so they totally coated then lay the leaves alongside. Place in the oven to roast for 10 minutes, then remove the leaves and return to the oven for another 10-15 minutes until just tender.

  5. Meanwhile, roughly chop the remaining cauliflower into small florets, stem included.

  6. Heat a sauté pan until hot. Add the onion and cook for 2-3 minutes until just softened.

  7. Add the cauliflower and remaining smoked paprika and fry over a medium heat until just coloured.

  8. Add the chopped tomatoes. Half fill the empty tomato tin with water and add to the pan. Bring to a simmer then cover with a lid and cook for 5-8 minutes, stirring occasionally until just tender.

  9. Add the beans and simmer for 2-3 minutes until hot through. Season with salt and black pepper.

  10. Divide half the bean ragout between bowls. Place the “steaks” on top. Lay the leaves alongside and serve straightaway.

  11. Chill the remaining ragout and serve cold as a salad/packed lunch, or reheat until piping hot and serve with rice/pasta/jacket potato.