Golden, caramelized cauliflower steaks are transformed into a rustic, refined main with a drizzle of lemony salsa verde. This plant-based dish is hearty, flavorful, and satisfying enough to be the star of any plate.
Servings 2steaks
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Equipment
chef's knife For slicing thick cauliflower steaks
baking sheet To roast steaks evenly
Mixing bowl and whisk To prepare lemon salsa verde
Ingredients
1largehead of cauliflower
2tbspolive oil (for roasting)
Salt and pepper, to taste
1/2cupfinely chopped parsley (for salsa verde)
2tbspcapers, rinsed and chopped
1clovegarlic, minced
1tbsplemon zest
3tbspfresh lemon juice
1/2cupextra virgin olive oil (for salsa)
Salt and pepper to taste (for salsa)
Instructions
Preheat oven to 425°F (220°C). Remove leaves from cauliflower but keep core intact. Slice vertically into 1½-inch-thick steaks. You’ll get about 2–3 intact slices per head.
Brush both sides of each steak with olive oil. Season with salt and pepper. Place on a lined baking sheet with any extra florets. Roast for 25–30 minutes, flipping halfway, until golden and fork-tender.
In a small bowl, whisk together parsley, capers, garlic, lemon zest, lemon juice, and olive oil. Season with salt and pepper. Set aside.
Plate cauliflower steaks and drizzle generously with salsa verde. Garnish with extra herbs or lemon wedges if desired. Serve immediately.
Notes
Serve with lentils, quinoa, or roasted vegetables for a complete meal. Don’t discard any broken florets—they roast into perfect crispy bites. The salsa verde can be made ahead and stored for up to 3 days in the fridge.