How much do we love a family dinner that’s quick, easy, healthy and fun? This roasted cauliflower with salsa verde recipe packs enough interest to turn a “Meatless Monday” into a steak dinner whenever….as long as it’s a cauliflower steak!
Have you noticed that Cauliflower is the new thing? Keto/Paleo followers and those who are limiting grains, glutens and starches can’t seem to get enough of this humble little vegetable. Move over, cauliflower mash, we’ve now got rice made with cauliflower, and even cauliflower gnocchi.
At Hipcooks, we’re keepin’ it real and celebrating the cauliflower in its true glory. Once you trim the stalk, you can easily cut a head of cauliflower into nice thick “steaks” that you can baste in olive oil, salt and pepper and grill (in the summer) or roast (in the winter). It will cook in minutes, leaving you with a world of opportunities for garnish. You can keep it meatless (as we do) with a bright and sunny salsa verde, or you can spoon a bolognese sauce on top. Love peppers? Try harissa on top of cauliflower steak for a beautiful color and flavor.
Being healthy tastes so good! Try our roasted cauliflower with salsa verde and let us know what you think!
1 head cauliflower, excess stalk removed and cut into 4 steaks
1 cup of olive oil, plus extra for basting the cauliflower
1 large bunch of parsley, leaves
2 garlic cloves, minced with a Microplane
2 lemons, zested (may we suggest a Microplane?) and juiced (may we suggest a citrus press?)
⅓ cup of capers, roughly chopped (with some reserved for garnish)
2-3 scallions, sliced into thin rings
Preheat your oven to 425°F
Line a baking sheet with some parchment paper and place the cauliflower steaks on it. Baste both sides of each slice with olive oil, and sprinkle with salt and pepper. Roast until it is soft and beautifully brown, about 20 minutes (depending on the thickness of your steaks.)
Meanwhile, prepare the Hipcooks-style salsa verde. Chop the parsley, place in a bowl. Add the garlic, lemon, capers and most of the scallions. Season with salt and pepper and drizzle with enough olive oil to make a spoonable sauce.
Serve the cauliflower with the sauce on top. We like to decorate the plate with some of the reserved scallions and capers, an extra twirl of black pepper and a few lemon curls.