Cauliflower steaks with olive and herb salsa
This recipe features thick slices of roasted cauliflower, topped with a zesty salsa made from olives, capers, and fresh herbs. It’s a healthy, vegetarian dish that’s perfect for any meal.
Cook time 35 min
Prep time 10 min
Ingredients:
1/4 cup olive oil1 cauliflower
1/3 cup olives
1 tbsp lemon juice
1 tbsp capers
1 tbsp fresh parsley
1 tsp dried oregano
1 tsp sugar
Cauliflower steaks with olive and herb salsa is a delicious and healthy vegetarian dish that's perfect for any meal. This recipe features thick slices of cauliflower roasted to perfection and topped with a flavorful salsa made from olives, capers, lemon juice, and fresh herbs. Whether you're a seasoned vegetarian or simply looking for a new way to enjoy cauliflower, this recipe is sure to become a favorite in your kitchen.
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Remove the leaves and trim the stem of the cauliflower, but keep the core intact.
- Cut the cauliflower into 1-inch thick slices, aiming to get 2 to 3 full "steaks". Reserve any loose florets that break off for another use.
- Brush both sides of the cauliflower steaks with about half of the olive oil. Season generously with salt and pepper.
- Place the cauliflower steaks on the prepared baking sheet.
- Roast in the preheated oven for about 20 minutes, then carefully flip the steaks and roast for an additional 15-20 minutes until they are golden brown and tender.
- While the cauliflower is roasting, prepare the salsa. In a medium bowl, combine the chopped olives, lemon juice, chopped capers, fresh parsley, dried oregano, sugar, and the remaining olive oil. Mix well.
- Taste and adjust seasoning with salt and pepper as needed.
- Once the cauliflower steaks are roasted, remove them from the oven and place on a serving platter.
- Spoon the olive and herb salsa generously over the top of the cauliflower steaks.
- Garnish with additional fresh parsley if desired and serve immediately.
Enjoy your cauliflower steaks with olive and herb salsa as a delightful main course or a savory side dish. The combination of the roasted cauliflower and the bright, tangy salsa creates a symphony of flavors that's both satisfying and nutritious. Perfect for impressing guests or brightening up a weeknight meal, this dish is a celebration of simple, fresh ingredients.
Cauliflower steaks with olive and herb salsa FAQ:
Roast the cauliflower steaks at 400°F (200°C) for about 20 minutes, then flip and roast for an additional 15-20 minutes. They should be golden brown and tender when done.
Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Yes, you can use different types of olives such as Kalamata, green, or black olives based on your preference. Adjust the seasoning accordingly.
A standard baking sheet is ideal. Ensure there is enough space between the steaks on the pan for even roasting.
Cauliflower steaks are done when they are golden brown, tender when pierced with a fork, and the edges begin to caramelize.
Tips:
- Be sure to cut the cauliflower into thick, even slices to ensure they cook evenly.
- Use good quality olive oil for the best flavor in both the roasting and the salsa.
- Feel free to customize the salsa with your favorite herbs or add a bit of garlic for extra zing.
- Roast the cauliflower at a high temperature to achieve a nice, crispy exterior while keeping the inside tender.
- You can prepare the salsa ahead of time and store it in the refrigerator to let the flavors meld together.
Nutrition per serving
4 ServingsCalories 90kcal
Protein 4.72g
Carbohydrates 15g
Fiber 6g
Sugar 6g
Fat 18g
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