Cauliflower Steak with Salsa Verde
These hearty cauliflower steaks are served with a zingy salsa verde and a side white bean salad.
Equipment
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Ingredients
- 1 medium cauliflower
- olive oil
SALSA VERDE:
- 30 g basil
- 30 g parsley
- 10 g mint leaves
- 30 g capers
- 1 tsp Dijon mustard
- 75 ml olive oil
- Juice of 1/2 lemon
- 1 garlic clove
WHITE BEAN SALAD:
- 400 g can of cannellini beans
- 6 cherry tomatoes
- 1/4 small red onion
- 1 Tbsp finely chopped parsley
- 1 garlic clove minced
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- salt & pepper
Instructions
- Preheat the oven to 220°C / fan oven 200°C / 425°F / gas 7.
- Slice the cauliflower in half from the middle. Cut each half into 2.5cm [1 inch] thick slices. The slices cut from the middle will hold together thanks to the stem of the cauliflower. Do not worry if some of the slices cut from the outer parts of the cauliflower head fall apart. You can roast these florets anyway.
- Brush the cauliflower steaks (and florets) with some olive oil and place them on an oven tray. Roast for 15 mins on each side until the cauliflower steaks are tender and golden.
- In the meantime, prepare the salsa verde and white bean salad.
- For the salsa verde, chop the herbs finely. Place in a mixing bowl with the finely chopped capers, Dijon mustard, olive oil, lemon juice and grated garlic clove. Set aside.
- Rinse and drain the white beans and place them in a bowl. Add the tomatoes cut in quarters, finely chopped red onion, finely chopped parsley and grated garlic clove. Toss the salad in olive oil and lemon juice. Season to taste with salt and pepper.
- Place the cooked cauliflower steaks on serving plates. Add some salsa verde on top and some white bean salad on the side. Eat straight away.
Nutrition
Serving: 250gCalories: 649kcalCarbohydrates: 53gProtein: 19gFat: 46gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gSodium: 980mgPotassium: 1188mgFiber: 18gSugar: 8gVitamin A: 2711IUVitamin C: 183mgCalcium: 268mgIron: 8mg