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Cauliflower Steaks with Smoked Almond and Caper Crumb

preparation time

20 mins

Cooking time

20 mins



Cauliflower Steaks with Smoked Almond and Caper Crumb


1 large cauliflower - cut 4 “steaks” from the centre, 2 -3 cm thick

Olive oil

Sea salt flakes

Almond crumb:

2 tbsp olive oil

2 cloves garlic, crushed

½ cup smoked almonds, roughly chopped

2 tbsp baby capers

¼ cup raisins, roughly chopped

2 spring onions, finely sliced

2 tbsp chopped parsley

Zest and juice of 1 lemon

Salt to season

1 bottle Beerenberg Tahini Lemon Dressing

Lemon wedges to serve


Preheat the oven to 180°C.

Line a baking tray with baking paper and place the cauliflower steaks on the tray. Generously drizzle with olive oil and season with sea salt. Roast for 15 minutes or till tender and golden.

To make the almond crumb:

Heat the olive oil and gently sauté the garlic for a minute
or two.

Add to the pan, smoked almonds, baby capers, raisins and toss to heat.

Remove from the heat; add spring onions, parsley and lemon juice and zest, check seasoning.

When the cauliflower is cooked assemble on a serving platter.

Generously drizzle Beerenberg Tahini Lemon Dressing on the
base of the platter, lay the cauliflower steaks on the dressing and then
scatter with the almond crumb.

Serve with lemon wedges.