Recipe: Cauliflower steaks with salsa verde is a hearty dish that vegans will devour

At our area, we name slabs of cauliflower “vegetarian steaks.” They’re a welcome steam-roasted deal with to serve when the vegan department of our circle of relatives visits. I love the best way the cooks at The us’s Take a look at Kitchen steam them in a sizzling sizzling oven beneath a blanket of aluminum foil sooner than roasting them to create pretty caramelization at the exteriors.

A colourful, Italian taste salsa verde accompanies the tasty slabs. It’s a mix of parsley, mint, garlic, vinegar, oil, and capers — a combination that provides an alluring herbaceous spark. It is going in combination temporarily in a meals processor in much less time than it takes the oven to warmth.

Cauliflower Steaks with Salsa Verde

Yield: 4 servings


1 1/2 cups recent parsley leaves

1/4 cup mint leaves

1/2 cup extra-virgin olive oil, divided use

2 tablespoons water

1 1/2 tablespoons white wine vinegar

1 tablespoon capers, rinsed

1 garlic clove, minced

Salt and freshly floor black pepper to style

2 heads cauliflower (2 pound every), lower into 4 1 1/2-inch slabs

Lemon wedges


1. Modify oven rack to lowest place and preheat oven to 500 levels. Pulse parsley, mint, 1/4 cup oil, water, vinegar, capers, garlic, and 1/4 teaspoon salt and 1/4 teaspoon pepper in meals processor till combination is finely chopped however now not clean, about 10 pulses, scraping down aspects as wanted. Switch salsa verde to small bowl and put aside till in a position to serve.

2. Position slabs on rimmed baking sheet and drizzle with 2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; rub to distribute. Turn slabs and repeat.

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3. Duvet baking sheet tightly with aluminum foil and roast for five mins. Take away foil and roast till bottoms of slabs are smartly browned, 8 to ten mins. Gently turn slabs and proceed to roast till soft and 2d aspects are smartly browned, about 6 to eight mins.

4. Switch to platter and brush frivolously with 1/4 cup of salsa verde. Serve with lemon wedges, passing last salsa verde one at a time.

Supply: “Greens Illustrated”  from The us’s Take a look at Kitchen ($40)

Touch Cathy Thomas at [email protected]