Cauliflower “steaks” with salsa verde, my own long-time recipe but it’s just so trendy right now !

Hello all !

I’ve been doing these steaks for a while now, as well as broccoli ones too, done the same way. So fresh, green, filling & crispy. 

Anyway, these are a really easy dish to do, the sauce does call for a bunch of fresh parsley. I have done it with the squeezy parsley in a tube, but it wasn’t really the same. So, if you are a once a week shopper like me, perhaps leave this one until your next shop and pick up a fresh bunch for a few dollars. 

Make sure your pan is really hot too before placing the cauli in to cook, it gets it nice and crispy this way, rather than “stewing” it.

I hope you had an awesome Easter & I’m personally looking forward to the next season, the lovely Autumn in Australia, for some delish comfort food … 

Joni x

Cauliflower steaks with Salsa Verde sauce

2016-03-27 22:55:59

Serves 4

Very yummy and filling slices of cauliflower including the core topped with a green tangy sauce

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Prep Time

15 min

Prep Time

15 min

Salsa Verde

1. 1 lg bunch fresh parsley,
2. 1 clove garlic, minced
3. 2 tbs capers, drained
4. 2 "Always Fresh" Polskie Ogorki cucumbers (not sweet) or similiar
5. 1 tbs Dijon mustard
6. 2 tbs virgin olive oil
7. 1 tsp lemon juice
8. 1-2 tbs red wine vinegar

Cauliflower Steaks

1. 1 large cauliflower
2. 1 tbs olive oil
3. 1/2 cup stock (I used Massel vegan chicken stock)
4. Zest of one lemon (optional)

Salsa Verde

1. Pick the leaves off the bunch of parsley. Add this along with the capers and cucumbers in the middle of a chopping board. Roughly chop until it is well mixed and finely chopped.
2. Place this in a large bowl and add the garlic, mustard, olive oil, lemon and vinegar. Add the salt and pepper.

Cauliflower steaks

1. Cut the cauliflower from top to bottom into four thick 1.5 cm slices. Heat the oil until very hot in a fry pan. Carefully add the cauliflower & cook over high heat until nicely browned, approx. 5 mins. Carefully turn them over with an egg flip or spatula., add the stock and cook until it is evaporated, approx. 3-5 mins. The cauliflower should be easily pierced with a sharp knife.
2. Transfer the cauliflower to your plates and sprinkle over the lemon zest. Season with salt and pepper. Spoon the Salsa Verde sauce on the cauliflower and serve immediately while still hot & crunchy.

Notes

1. Also great served with the OptiCook brown onion gravy or low-cal tomato or BBQ sauces.
2. If you wish to make the Salsa Verde the day before, add the vinegar & lemon juice the day of, as before it will go too acidic tasting & tart.

By Joni Condos

Opti Cook https://opticook.org/

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