Cauliflower Steaks with Salsa Verde

Recipe

Side Dish
Cauliflower Steaks with Salsa Verde

Primary Media

User Rating

4 out of 5 stars
Rate it:
4 ratings

Recipe Data

2
Servings
20min
Prep
50min
Total

Recipe Wellness Badges

Author

Save Options

Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
¼ c.packed Italian flat-leaf parsley
1jalapeno, seeded and quartered
2 clove(s)garlic
2 tbsp.lime juice
2 tbsp.plus 4 tsp Hy-Vee Select olive oil, divided
tsp.plus 1/2 tsp Hy-Vee salt, divided
1large head cauliflower
¼ tsp.Hy-Vee black pepper
1 oz.shaved Parmesan cheese

Directions

  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

Servings

350 Calories per serving

Amounts Per Serving

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

Daily Values

0%
Vitamin A 15%
0%
Vitamin C 280%
0%
Iron 10%
0%
Calcium 25%

Recipe Source:

Hy-Vee Seasons Back to School 2013.