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Roasted Cauliflower "Steaks" With Kale Salsa Verde
You can substitute a lemon or an orange for the grapefruit. To make this gluten-free, omit the breadcrumbs. You can serve this warm or at room temperature. Make-Ahead: The salsa verde can be made and refrigerated for up to 1 week.
2 large caulifl ower heads
3/4 cup olive oil
Salt and pepper
2 cups kale leaves
1/4 cup breadcrumbs (optional)
1/4 cup fresh parsley leaves
1/4 cup fresh mint leaves
1 tablespoon capers, rinsed
1 tablespoon fresh grapefruit juice plus 1 teaspoon zest
1 teaspoon red wine vinegar
1 small clove garlic, peeled
pinch crushed red pepper flakes
1/2 cup hazelnuts, walnuts, or pistachios, toasted and chopped (to serve)
1 tablespoon roughly chopped fresh marjoram (to serve)
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Roasted Cauliflower "Steaks" With Kale Salsa Verde

Roasted Cauliflower "Steaks" With Kale Salsa Verde

Roasted Cauliflower "Steaks" With Kale Salsa Verde
One Star Guiding Stars
  • Servings:Serves 12
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Adjust the racks to the upper and lower-middle positions and heat oven to 400 degrees. Trim leaves and stem from cauliflower, leaving cores intact. Slice cauliflower from top to stem into eight 1/2"-thick slabs, and transfer to 2 parchment-lined baking sheets.
2. Coat "steaks" all over with 1/4 cup olive oil and season with 1 teaspoon each of salt and pepper. Roast until cauliflower is golden brown and tender, 15 to 20 minutes.
3. Meanwhile, add remaining ingredients plus 1/2 cup oil to a food processor and pulse until kale is coarsely chopped, 5 to 10 pulses. Season with salt and pepper to taste.
4. To serve, transfer roasted cauliflower to a platter and drizzle with salsa verde. Garnish with hazelnuts and marjoram before serving.
Source: Hannaford fresh Magazine, November - December 2015