Cauliflower Steaks with Herb Salsa Verde Recipe

Name: Cauliflower Steaks with Herb Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped flat-leaf parsley; 2 tablespoons chopped cilantro; 2 tablespoons chopped tarragon; 1 1/2 tablespoons capers, drained and coarsely chopped; 6 cornichons, chopped; 1 small garlic clove, minced; 1 tablespoon Dijon mustard; 1 tablespoon grainy mustard; 1/3 cup extra-virgin olive oil; 1 large head of cauliflower; Kosher salt; Freshly ground pepper; 2 tablespoons canola oil; 1/2 cup dry white wine; 1/2 teaspoon finely grated lemon zest; 4 1/2 tablespoons fresh lemon juice; 1 teaspoon red wine vinegar

Servings: persons

1/4 cup chopped flat-leaf parsley
2 tablespoons chopped cilantro
2 tablespoons chopped tarragon
1 1/2 tablespoons capers, drained and coarsely chopped
6 cornichons, chopped
1 small garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
1/3 cup extra-virgin olive oil
1 large head of cauliflower
Kosher salt
Freshly ground pepper
2 tablespoons canola oil
1/2 cup dry white wine
1/2 teaspoon finely grated lemon zest
4 1/2 tablespoons fresh lemon juice
1 teaspoon red wine vinegar

1
In a large bowl, whisk the parsley with the cilantro, tarragon, capers, cornichons, garlic, mustards and olive oil.
2
Cut the cauliflower from top to bottom into four 1/2-inch-thick steaks.
3
Generously season them with salt and pepper.
4
In a very large skillet, heat the canola oil until very hot.
5
Add the cauliflower in a single layer and cook over high heat until browned, 2 to 3 minutes.
6
Carefully turn the steaks, add the wine and cook until it is evaporated and the cauliflower is easily pierced with a knife, 3 to 5 minutes.
7
Transfer the cauliflower to a platter and sprinkle with the lemon zest.
8
Stir the lemon juice and vinegar into the salsa verde and season with salt and pepper.
9
Spoon the sauce on the cauliflower and serve.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup chopped flat-leaf parsley, 2 tablespoons chopped cilantro, 2 tablespoons chopped tarragon, 1 1/2 tablespoons capers, drained and coarsely chopped, and more.

Yes, Cauliflower Steaks with Herb Salsa Verde falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cauliflower Steaks with Herb Salsa Verde

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