Cauliflower Steak
Image from Earth&oven.com, “How to make the perfect cauliflower steak with salsa verde”
This a great substitute for steak. This recipe is the foundation for many different seasonings to vary the flavor of the dish. Roasting at a higher temperature helps the cauliflower to caramelize enhancing the natural sugars.
erves 2-4
Prep time: 15 minutes
Cooking time: 25 minutes
Ingredients
1 large head of organic cauliflower
2 tbsp olive oil
Salsa Verde:
1 1/2 cups fresh parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
2 tbsp water
1 1/2 tbsp white wine vinegar
1 garlic clove, minced
salt and pepper
Instructions
Preheat the oven to 425 F.
In a food processor, add the parsley, cilantro oil, water, vinegar, and garlic. Season with ¼ teaspoon salt. Pulse the mixture until it is roughly chopped but not smooth, about 10 pulses.
Transfer the salsa Verde to a small bowl and set aside. (can be made the day ahead)
Discard the outer leaves of the cauliflower and trim stem flush with bottom florets. Cut 4 - 1 inch-thick slabs top to bottom from the middle of the head. Save any cauliflower florets that come off during the cutting process for another use or add them to the baking tray
Using a large baking tray, place the cauliflower steaks and drizzle with 2 olive tablespoons oil. Season with salt and pepper and rub the steaks on both sides.
Roast until bottoms of steaks are well browned, 12 to 15 minutes.
Using a large metal spatula, flip the cauliflower and continue to roast until tender until both sides are well browned, about 6 to 8 more minutes.
Plate the cauliflower steaks and spoon the salsa verde over top of the cauliflower
Enjoy!
Make it your own
Instead of Salsa Verde, serve with tahini sauce
Substitute basil for the cilantro in the Salsa Verde, step 2
Serve on a bed of mashed potatoes, polenta, puréed white beams, humus, or marinara sauce
Adapted from Earth&oven.com, “How to make the perfect cauliflower steak with salsa verde”