At our home, we name slabs of cauliflower “vegetarian steaks.” They're a welcome steam-roasted deal with to serve when the vegan department of our household visits. I like the way in which the cooks at America’s Take a look at Kitchen steam them in a scorching sizzling oven underneath a blanket of aluminum foil earlier than roasting them to create beautiful caramelization on the exteriors.
A vibrant, Italian model salsa verde accompanies the tasty slabs. It’s a mix of parsley, mint, garlic, vinegar, oil, and capers — a combination that provides an alluring herbaceous spark. It goes collectively rapidly in a meals processor in much less time than it takes the oven to warmth.
Cauliflower Steaks with Salsa Verde
Yield: 4 servings
INGREDIENTS
1 1/2 cups contemporary parsley leaves
1/4 cup mint leaves
1/2 cup extra-virgin olive oil, divided use
2 tablespoons water
1 1/2 tablespoons white wine vinegar
1 tablespoon capers, rinsed
1 garlic clove, minced
Salt and freshly floor black pepper to style
2 heads cauliflower (2 pound every), minimize into 4 1 1/2-inch slabs
Lemon wedges
PROCEDURE
1. Modify oven rack to lowest place and preheat oven to 500 levels. Pulse parsley, mint, 1/4 cup oil, water, vinegar, capers, garlic, and 1/4 teaspoon salt and 1/4 teaspoon pepper in meals processor till combination is finely chopped however not easy, about 10 pulses, scraping down sides as wanted. Switch salsa verde to small bowl and put aside till able to serve.
2. Place slabs on rimmed baking sheet and drizzle with 2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; rub to distribute. Flip slabs and repeat.
3. Cowl baking sheet tightly with aluminum foil and roast for five minutes. Take away foil and roast till bottoms of slabs are effectively browned, 8 to 10 minutes. Gently flip slabs and proceed to roast till tender and second sides are effectively browned, about 6 to eight minutes.
4. Switch to platter and brush evenly with 1/4 cup of salsa verde. Serve with lemon wedges, passing remaining salsa verde individually.
Supply: “Greens Illustrated” from America’s Take a look at Kitchen ($40)
Contact Cathy Thomas at cathythomascooks@gmail.com