Cauliflower Steaks with Salsa Verde


Main Dish
Cauliflower Steaks with Salsa Verde

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Grilled cauliflower steaks topped with salsa verde and parmesan shavings

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4.13 out of 5 stars
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Recipe Data


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Servings and Ingredients

Serves 2
¼ c. packed Italian flat-leaf parsley
1 jalapeno, seeded and quartered
2 clove(s) garlic
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


  1. In a food processor, combine parsley, jalapeño, garlic, lime juice, 2 tablespoons olive oil and 1/8 teaspoon salt. Process 1 minute.
  2. 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.
  3. 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.
  4. 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.

Nutrition facts


350 Calories per serving

Amounts Per Serving

  • Total Fat: 27g
  • Cholesterol: 10mg
  • Sodium: 1040mg
  • Total Carbohydrates: 19g
  • Protein: 12g

Daily Values

Vitamin A 15%
Vitamin C 280%
Iron 10%
Calcium 25%

Recipe Source:

Hy-Vee Seasons Back to School 2013.