Cauliflower Steaks with Salsa Verde (Grilled)

By cmschnettler

Ingredients

• 1/4 c. packed Italian flat-leaf parsley
• 1 jalapeño, seeded and quartered
• 2 cloves garlic
• 2 tbsp lime juice
• 2 tbsp plus 4 tsp olive oil, divided
• 1/8 tsp plus 1/2 tsp salt, divided
• 1 large head cauliflower
• 1/4 tsp black pepper
• 1 oz shaved Parmesan cheese

Details

Servings 2
Adapted from hy-vee.com

Preparation

Step 1

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

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.

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.

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.