How much do we love a quick family dinner that’s quick, easy, healthy and fun! This recipe packs enough interest to turn a “meatless Monday” to a steak dinner whenever….as long as it’s a cauliflower steak!
Have you noticed that Cauliflower is the new thing? Keto/Paleo peeps, 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. Trim the stalk and you can easily cut it into nice thick “steaks” that you can baste in olive oil, salt and pepper and grill (in the summer) or roast (in the winter). All it takes is a nice, hot place and it will cook in minutes, leaving you with a world of opportunities to 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. Being healthy tastes so good.
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.