Roasted Cauliflower Steaks & Soup (VG)

Vegetarian , Vegan


1 large cauliflower (Ettrick Gardens) 

1/2 a medium cauliflower (Ettrick Gardens) 

1 medium onion (Ettrick Gardens) 

2 cloves garlic 

1 litre of vegetable stock

Salt & pepper 

1 cup cashew milk 

1 tsp chilli flakes 

1 tsp olive salt (Dunford Grove) 

Fresh black pepper

1 -2 Tbsp extra virgin olive oil (Dunford Grove) 


Preheat the oven to 220 degrees C. for the roasted cauliflower.

Using a large soup pot, add in the whole large cauliflower, onions and garlic roughly cut, salt and pepper and the vegetable stock. Bring to the boil and then simmer until the vegetables are cooked. Remove from the heat and using a stick blender, puree up the soup. Put back on the heat and add the cashew milk, stir, and season to taste. Keep the soup warm until roasted steaks are ready. 

Slice the smaller cauliflower into steaks and lay on a flat tray lined with baking paper, mix olive oil, chilli flakes and olive salt together and rub over the steaks. Place in the oven for 15-20 minutes or until cooked to your liking, turning once.

Serve the soup in large bowls and place a steak on each serving.


Recipe by: Amy Dougherty


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