Roasted Cauliflower Steaks with Salsa Verde
Thick cauliflower slabs roasted deep golden and tender, spooned over with a bright salsa verde of parsley, mint, capers, anchovy, and lemon.
Why you'll love Roasted Cauliflower Steaks with Salsa Verde
A cauliflower steak is a cross-section of the whole head, cut through the core so the florets stay attached, and roasted on a hot pan it turns crusty brown on both faces and tender all the way through. Spooned over with salsa verde, the sharp, herby green sauce Italians serve with roasted and boiled meats, it becomes the side that people reach for first.
Two things make it work. A sheet pan heated with the oven sears the cut faces the moment they land, so they brown before the inside has a chance to steam, and turning the steaks once gives both sides the same crust. Salsa verde is chopped by hand, which keeps the parsley and mint in small, distinct pieces in a bright green oil. One anchovy melts into the sauce and adds a savory depth that tastes like more salt and garlic, without anyone guessing it is there.
Spring is when the parsley and mint in the garden come back thick and tender, and this is the sauce to use them in. Serve the steaks next to roast chicken, lamb, or a piece of seared fish.
Quick overview: This Roasted Cauliflower Steaks with Salsa Verde takes 15 min of hands-on time and about 45 min in all and makes 4 servings, each 1 steak plus a few florets, with sauce. You'll need a sheet pan.
Ingredients
- 2 large heads cauliflower (about 3 1/2 lb total)
- 1/2 cup extra-virgin olive oil, divided
- 3/4 tsp fine sea salt, divided
- 1/2 tsp freshly ground black pepper
- 1 packed cup flat-leaf parsley leaves
- 1/4 packed cup mint leaves
- 2 tbsp capers, rinsed Label: capers, water, vinegar, and salt
- 2 anchovy fillets in olive oil Label: anchovies, olive oil, and salt
- 1 small clove garlic
- 1 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
- a pinch of red pepper flakes
Instructions
- Heat the pan with the oven: Set a large rimmed sheet pan on the lower-middle rack and heat the oven to 450°F (230°C) with the pan inside, so the cauliflower sears on contact.
- Cut the steaks: Pull off the outer leaves and trim the stem flush, leaving the core intact. Stand each head on its stem and cut two 1-inch slabs straight down through the center. The core is what holds each steak together, so the center slices stay whole. Break the outer pieces into large florets.
- Season: Brush both sides of the steaks and toss the florets with 3 tablespoons of the olive oil, then season with 1/2 teaspoon of the salt and the pepper.
- Roast: Carefully pull out the hot pan, lay the steaks and florets on it in a single layer, and roast for 15 minutes, until the undersides are deep golden brown. Turn the steaks and florets with a wide spatula and roast 12 to 15 minutes more, until the second side is browned and a knife slides easily into the thickest part of the core.
- Make the salsa verde: While the cauliflower roasts, finely chop the parsley and mint together on a board, then add the capers, anchovies, and garlic and keep chopping until everything is in small pieces. Scrape it into a bowl and stir in the lemon zest, lemon juice, the remaining olive oil, the remaining 1/4 teaspoon of salt, and the pepper flakes. Chopping by hand keeps the herbs in bright, separate flecks in the oil, and letting it sit 10 minutes gives the lemon and garlic time to flavor the whole sauce.
- Serve: Set the steaks and florets on a platter and spoon the salsa verde over them while they are hot, so the warm cauliflower drinks up some of the herby oil.
Storage and leftovers
Refrigerate leftover roasted cauliflower in a sealed container for up to 4 days. Reheat it on a sheet pan at 400°F (200°C) for 8 to 10 minutes to bring back some crispness.
The salsa verde holds fresh garlic under oil, so keep it in a sealed jar in the refrigerator and use it within 4 days. The herbs darken a little after the first day and the flavor stays bright. Roasted cauliflower turns watery once thawed, so this side does not freeze well.
Variations
- Basil: Use basil leaves in place of the mint for a sweeter, softer sauce.
- With Parmesan: Shave a little Parmesan over the hot steaks just before the sauce goes on.
- Romanesco: Cut a head of romanesco the same way, roasting it a few minutes less since it is denser and smaller.
- Toasted almonds: Scatter a handful of chopped toasted almonds over the platter for crunch.
Notes and tips
- Use the biggest heads: Large, tight heads give you two full steaks each. Smaller heads tend to fall apart into florets.
- Save the edges: The outer florets roast right alongside the steaks, so every part of the head ends up on the platter.
- Dry the herbs: Spin or pat the parsley and mint completely dry before chopping. Wet herbs bruise and turn the sauce murky.
- Rinse the capers: A quick rinse takes off the extra brine so the capers taste of themselves and the sauce stays balanced.
Nutrition and mindful eating
- Cauliflower is a cruciferous vegetable, mostly water and fiber, with vitamin C, vitamin K, and folate.
- Olive oil is the real fat in the sauce, and fat helps your body take up the vitamins in the herbs and vegetables on the plate.
- Parsley and mint bring fresh, green flavor along with vitamin C and vitamin K, and capers and a single anchovy season the whole sauce with very little added salt.
- Served beside a protein, a fiber-rich vegetable dressed in olive oil slows how quickly the meal leaves your stomach and keeps your energy even.
- As you eat, notice how the sharp, herby sauce and the sweet browned edges play against each other, and check in an hour after dinner: a plate with this side and a protein should leave you comfortably satisfied, with no reach for bread.
Frequently asked questions
Have a question about this Roasted Cauliflower Steaks with Salsa Verde? Start here, with the questions people ask most.
Will I taste the anchovy?
One or two fillets chopped fine melt into the sauce and read as savory depth. Leave them out if you prefer, and add a few more capers.
Can I make the salsa verde in a blender?
You can, though it turns smooth and pale green. Hand chopping keeps the herbs bright and in distinct pieces.
How do I keep the steaks from falling apart?
Cut from the center of a large head, keep the core intact, and turn them once with a wide spatula.
Can I make it ahead?
Make the salsa verde up to a day ahead and refrigerate it. Roast the cauliflower just before serving for the best crust.
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