Cauliflower Steaks with Salsa Verde (Recipe #115)

Cauliflower is one of my favorite vegetables! It is so versatile! I have made cauliflower steaks before, but I have not tried it with a salsa verde before making this recipe. I did like the steaks with the salsa verde, but I did not love them. I am glad that I tried this recipe--it was a good recipe, but I would not make it again.

This recipe was very simple. I started by preparing my cauliflower. I had a massive head of cauliflower, so I was able to get all 4 steaks out of one. The book suggests using two smaller heads and getting two steaks out of each head. I would recommend this method rather than using one very large head because the large one was quite difficult to work with. Anyway, I rubbed both sides with oil, salt, and pepper. I put them in the oven to roast with foil covering them for the first 5 minutes. I took the foil off and let it cook for another 8-10 minutes. Then, I flipped the steaks and they finished cooking in the oven after about 6-8 minutes. While the steaks were in the oven, I began preparing the salsa verde. I blended together parsley, mint, oil, water, white wine vinegar, capers, garlic, and salt. As soon as I took the steaks out of the oven, I brushed the tops of them with salsa verde.

I used the steaks as my main entree for dinner. I steamed some brussel sprouts and made Indian inspired rice to go with it. I like the steaks, but I didn’t love them. They were cooked very well, but I felt like they needed to be covered in a sauce or more seasoning. I feel like this could be broken down into cauliflower florets with salsa verde as a side dish.

Taste: 7/10

Level of difficulty: 1/5

Notes for next time: Use this method to cook the cauliflower, but use a different sauce.