Roasted Cauliflower Steak With Salsa Verde

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If you want cauliflower to shine as the main entree, go big. This cauliflower “steak” is made with whole heads—leaves and stems removed—to create a hearty, satisfying meal perfect for vegans, vegetarians, or meat-eaters looking for something that’ll shake up dinner.

It also works as a healthy side to complement meat—should you go the carnivore route. (Serves 4 as a main and 6 as a side dish).

 

 

Recipe courtesy of Michael Chernow of Seamore’s, New York City

 

Prep time

10 min.

Cook time

35 min.

  • 19 medium tomatillos
  • 3 jalapeños, seeded and ribs removed
  • 1⁄2 white onion
  • 1⁄2 bunch cilantro, stems removed and roughly chopped
  • 1⁄2 tbsp salt
  • 1 avocado
  • 2 medium to large heads cauliflower, leaves and stems removed, cut into 11⁄2- to 2-inch slabs
  • Olive oil
For the salsa: Heat broiler to high. On a roasting pan, arrange tomatillos and jalapeños and roast until skin has black spots, flipping once, 5 to 7 minutes per side; set aside to cool. In a food processor, blitz onion, cilantro, and salt until finely chopped; add tomatillos and jalapeños and blend until smooth. Transfer processor bowl to refrigerator until cool. Return bowl to base, add avocado, and blend until creamy.
For the cauliflower steaks: Heat oven to 375°F. Drizzle cauliflower with oil and season with salt. In a very hot pan coated with oil, over medium-high heat, sear cauliflower, flipping once, 1 minute per side.
Transfer cauliflower to a roasting pan and continue cooking until fork-tender, 15 minutes; serve immediately with salsa.