• Cauliflower steaks with raisin-caper sauce (Desiree Nielsen)Source: Desiree Nielsen

Meatless steaks can be luxurious. Case in point, these succulent cauliflower steaks topped with a savoury and sweet sauce.






Skill level

Average: 3.5 (48 votes)


  • head cauliflower, stalk removed, cut into thick slices
  • olive oil, for brushing
  • salt, for sprinkling
  • ¼ tsp sweet paprika
  • 1 cup water
  • ½ cup raisins
  • 2 tbsp capers, drained and rinsed
  • ½ tsp dried thyme
  • 1 tbsp red wine vinegar
  • 5 tbsp butter
  • salt and fresh ground pepper to taste
  • fresh parsley, torn, for topping
  • black salt, for topping

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 220°C (425°F).

2. Lay cauliflower 'steaks' on a rimmed baking sheet. Brush both sides with olive oil and sprinkle with salt and sweet paprika.

3. Roast for 15 – 20 minutes, flipping halfway through to roast evenly.

4. Heat water in a saucepan the stove. Add raisins and bring to a boil.

5. When the water has been absorbed, remove from heat. Add capers and dried thyme.

6. Pour into food processor. Pour in red wine vinegar and puree. Add salt to season.

7. Add butter to food processor a bit at a time until incorporated.

8. Strain mixture into a saucepan. Heat just until warmed – too hot, and the butter will separate.

9. Spoon onto cooked cauliflower steak. Top with torn fresh parsley and black salt.