Cauliflower Steaks with Salsa Verde
Servings and Ingredients
|¼ c.||packed Italian flat-leaf parsley|
|1||jalapeno, seeded and quartered|
|2 tbsp.||lime juice|
|2 tbsp.||plus 4 tsp Hy-Vee Select olive oil, divided|
|⅛ tsp.||plus 1/2 tsp Hy-Vee salt, divided|
|1||large head cauliflower|
|¼ tsp.||Hy-Vee black pepper|
|1 oz.||shaved Parmesan cheese|
- In a food processor, combine parsley, jalapeño, garlic, lime juice, 2 tablespoons olive oil and 1/8 teaspoon salt. Process 1 minute.
- Preheat oven to 425 degrees. Remove and discard cauliflower leaves; rinse head under running water. With stem up, slice through head on both sides of stem, leaving a 2-inch section that has the stem attached. (Save florets without stem for another use.) Cut center section into 2 steaks about an inch wide.
- Pour 4 teaspoons olive oil into middle of a shallow baking pan; coat both sides of each cauliflower steak with the oil. Season both sides of steaks with the remaining 1/2 teaspoon salt and black pepper. Arrange cauliflower slices in the pan. Roast for 15 minutes or until browned; turn and roast 10 to 15 minutes more or until tender. Serve topped with prepared salsa verde mixture and shaved Parmesan.
- Grilling directions: Preheat grill to medium heat. Cut, oil and season cauliflower as directed above. Place seasoned cauliflower steaks on grill grate over direct heat; cook for 7 to 8 minutes per side or until tender.
350 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 10mg
- Sodium: 1040mg
- Total Carbohydrates: 19g
- Protein: 12g
Vitamin A 15%
Vitamin C 280%
Hy-Vee Seasons Back to School 2013.