Cauliflower steaks with olive and herb salsa
Savor the flavors of our Cauliflower Steaks with Olive and Herb Salsa - a delightful vegan dish featuring perfectly roasted cauliflower topped with a zesty salsa made from olives, capers, fresh parsley, and a hint of lemon. Perfect for a healthy dinner that's bursting with Mediterranean flair!
- 02 Mar 2025
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 4.72g | 3% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 6g | 14% |
| Sugar 6g | 6% |
| Fat | |
| Fat 18g | 21% |
| Saturated 2.86g | 10% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 100mg | 19% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 1.25mg | 8% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 130ug | 34% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 110mg | 123% |
| Vitamin E 0.77mg | 5% |
| Vitamin K 66ug | 54% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 2.74mg | 25% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 700mg | 21% |
| Selenium, Se 1.63ug | 3% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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