Cauliflower Steaks with Tomato and Capsicum Sauce

Ingredients

2 (900 g each) small cauliflowers, bases trimmed
1 1/2 cups (150 g) shredded mozzarella
400 g can crushed tomatoes with mixed herbs
280 g jar char-grilled peppers (capsicum), drained, cut into strips
120 g packet Coles baby rocket

Method

Preheat oven to 220 C.

Line a large baking tray with baking paper. Remove the outer leaves from each cauliflower, leaving the cores intact. Cut two 1.5 cm-thick steaks from the centre of each cauliflower (reserve excess florets for another use). Place half the cauliflower on a microwave-safe plate and sprinkle with water.

Cover and cook on high for 4 minutes or until tender. Transfer to the lined tray. Repeat with remaining cauliflower. Spray with olive oil spray. Season. Bake for 15 minutes or until lightly charred. Sprinkle the mozzarella over the cauliflower. Bake for 5 minutes or until mozzarella melts.

Meanwhile, combine the tomato and capsicum in a large saucepan over medium heat. Cook, stirring, for 1-2 minutes or until heated through.

Divide tomato mixture among plates. Top with cauliflower and rocket to serve.

Credits: Coles

Photo Credits: Coles