Cauliflower steaks with chorizo
Serves: 4
Prep time: 15 minsTotal time: 
Photograph by Maja Smed
Cauliflower steaks with chorizo
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
395Kcal
Fat
25gr
Saturates
7gr
Carbs
17gr
Sugars
11gr
Fibre
9gr
Protein
22gr
Salt
1.4gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 2 large cauliflowers
- zest and juice of 1 lemon
- 2 garlic cloves, finely chopped
- 1 tbsp smoked paprika
- 2 tbsp olive oil
- 150g diced cooking chorizo
- 3 tbsp pumpkin seeds
- a handful of flat-leaf parsley, roughly chopped
Step by step
Get ahead
Prepare the cauliflower up to the end of step 3 a few hours ahead.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a baking tray with baking paper.
- Remove the leaves from the cauliflowers and trim the base so they sit flat on a board. Cut 2 thick slices, or ‘steaks’, out of the centre of each – about 3cm thick. You’ll have plenty of cauliflower florets left over – use them for a cauliflower curry or to make cauliflower rice.
- Arrange the ‘steaks’ on the baking tray. Whisk the lemon zest and juice, garlic, paprika and olive oil with some seasoning. Spoon liberally over each ‘steak’.
- Bake for 15 minutes, then add the diced chorizo to the cauliflower. Cook for another 15-20 minutes until tender and lightly charred.
- Meanwhile, toast the pumpkin seeds in a dry frying pan for a few minutes over a medium heat.
- Top the cauliflower with the pumpkin seeds and parsley.
Chef quote
These tender cauli ‘steaks’ absorb all the delicious flavours from the spices and chorizo. Serve with bulgur wheat and a green salad.
