Cauliflower Steaks with Roasted Pepper and Tomato Salad
- 1 large head cauliflower, trimmed
- 3 tablespoons extra-virgin olive oil
- 2 pints grape or cherry tomatoes
- Coarse salt and ground pepper
- 2 large bell peppers (red, yellow, or orange)
- 1 tablespoon red-wine vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons capers (optional), rinsed, drained, and chopped
- 2 garlic cloves, minced
- 1 1/3 cups couscous
- This recipe is vegan
- Produce
- Bell peppers, large yellow, or orange red (2)
- Cauliflower (1 large head)
- Grape or cherry tomatoes (2 pints)
- Parsley, fresh (2 tablespoons)
- Condiments
- Capers (2 tablespoons)
- Red-wine vinegar (1 tablespoon)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil, extra-virgin (3 tablespoons)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Couscous (1 1/3 cups)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published January 31, 2012 (1 year ago).
54 people saved this recipe.
