PEPPER SALSA RECIPE RECIPES

Name: Cauliflower steaks with roasted red pepper & olive salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 cauliflower; ½ tsp smoked paprika; 2 tbsp olive oil; 1 roasted red pepper; 4 black olives, pitted; small handful parsley; 1 tsp capers; ½ tbsp red wine vinegar; 2 tbsp toasted flaked almonds

CAULIFLOWER STEAKS WITH SALSA RECIPE | BBC GOOD FOOD

Cauliflower steaks with salsa recipe | BBC Good Food image

Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper

Provided by Sophie Godwin – Cookery writer

Categories Dinner, Lunch, Starter, Supper

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 9

Ingredients

1 cauliflower
½ tsp smoked paprika
2 tbsp olive oil
1 roasted red pepper
4 black olives, pitted
small handful parsley
1 tsp capers
½ tbsp red wine vinegar
2 tbsp toasted flaked almonds

Steps:

Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

Nutrition Facts : Calories 277 calories, FatContent 21 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.3 milligram of sodium

SALSA VERDE RECIPE | JAMIE OLIVER SALSA & SAUCE RECIPES

Salsa verde recipe | Jamie Oliver salsa & sauce recipes image

To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand

Total Time 5 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1½-2 cloves garlic
2 big handfuls of fresh flat-leaf parsley
1 bunch of fresh basil
1 handful of fresh mint
1 small handful of capers
1 small handful of gherkins, in sweet vinegar
6 quality anchovy fillets
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil

Steps:

1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

Nutrition Facts : Calories 119 calories, FatContent 12.4 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 1.1 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0.56 g salt, FiberContent 0.3 g fibre

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SALSA VERDE RECIPE | JAMIE OLIVER SALSA & SAUCE RECIPES

To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand
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1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

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CAULIFLOWER STEAKS WITH SALSA RECIPE | BBC GOOD FOOD

Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Starter, Supper
Calories 277 calories per serving

Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

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1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

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