Charred Cauliflower Steaks with Roasted Root Medley recipe

Name: Charred Cauliflower Steaks with Roasted Root Medley
Total time: 50 min
Yield: 2 servings
Cuisine: British
Ingredients: 1 large Cauliflower; 2 medium Parsnip; 2 medium Carrot; 2 medium Potato; 1 large Onion; 1 tsp Salt; 1 tsp Black Pepper

Thick cauliflower steaks are seared until deeply golden, then served with a sweet, caramelised medley of roasted root vegetables. It is a simple, hearty vegetable dish with plenty of colour and flavour.

50 min · Easy · British Jump to method

Charred Cauliflower Steaks with Roasted Root Medley

Ingredients

2 servings

1 large Cauliflower
2 medium Parsnip
2 medium Carrot
2 medium Potato
1 large Onion
1 tsp Salt
1 tsp Black Pepper

Nutrition	Per serving
Calories	190 kcal
Protein	5.4 g
Carbohydrates	42.6 g
Fat	0.9 g
Saturated fat	0.2 g
Fibre	9.2 g
Sugar	12.1 g
Sodium	1170 mg

Why this works

A very low-fat, fibre-rich vegetable dish that is relatively low in calories but high in sodium due to the added salt.

High fibre content. Cauliflower, parsnips, carrots, potatoes and onion provide a good amount of dietary fibre, supporting digestive health and satiety.

Vitamin and antioxidant rich. Carrots and cauliflower contribute vitamin C and carotenoids, while onion adds beneficial plant compounds.

Sodium concern. 1 tsp of added salt across 2 servings makes this dish relatively high in sodium, which may be a concern for blood pressure.

Method

Preheat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7) and line a baking tray with baking paper.
Trim the cauliflower and slice it into 2 thick steaks, keeping the centre intact so the slices hold together.
Peel the parsnip, carrot, potato and onion, then cut them into even bite-sized pieces.
Spread the parsnip, carrot, potato and onion on the tray and season with salt and black pepper.
Place the cauliflower steaks on the tray and season both sides with salt and black pepper.
Roast for 30 to 35 minutes, turning the vegetables halfway through, until the cauliflower is tender at the stem and the roots are golden and crisp at the edges.
Serve the cauliflower steaks with the roasted root medley alongside, finishing with an extra pinch of black pepper if you like.

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