When cauliflower is cooked, it becomes a meaty texture, deeply flavorful, and caramelized.
Serves 4
Place the oven rack to lowest position.
Preheat the oven to 500F (260C)
1 1/2 cups (92 g) parsley leaves
1/2 cup (31 g) mint leaves
1/2 cup (120 ml) olive oil
2 Tbs. (30 ml) water
1 1/2 Tbs. (37 ml) white wine vinegar
1 Tbs. (15 g) organic capers
1-2 minced organic garlic cloves
organic lemon wedges
pinch or more black pepper to taste
2 heads of organic cauliflower (=4 pounds/910 g) cut into 1 1/2-inch (9 mm) thickness (makes 4 steaks, save rest for another use)
salsa of your choice
1. Pulse: parsley, mint, 1/4 cup (60 ml) oil, vinegar, capers, and garlic.
2. Add to a sauce pan and set aside (It can be refrigerated up to 2 days.)
3. Place the steaks on a baking sheet and drizzle with 2 Tbs. (30 ml) oil.
4. Season very lightly with black pepper.
5. Flip and season the other side and with oil.
6. Cover the baking sheet with foil.
7. Roast for 5 minutes.
8. Remove the foil and roast until the bottoms are well browned, 8-10 minutes.
9. Flip and continue to roast 6-8 minutes.
10. Transfer them to a platter and brush with 1/4 cup (60 ml) salsa.
11. Serve with lemon wedges and rest of the salsa.
