Grilled cauliflower steaks with salsa verde


This quick little recipe is so big on flavour and so small on ingredients and method that it is sure to become one of your favourite ways to engage with that most humble yet nutritious veg patch hero, the cauliflower.

A member of the brassica family, whose veggies contain the highest amounts of vitamins A and C, folic acid and fibre, and help in preventing cancer, cauliflower may not pack a huge punch of flavour but it is one of the best (and cheapest) plants we can eat. What’s more, most of the nutrients of brassicas are in their stems, so we do not want to chuck these away but we invariably end up doing so.

With this healing herb-packed salsa and its tangy little capers and probiotic apple cider vinegar, it really holds its own here as a vegetarian steak alternative. The salsa is best chopped by hand, and you can be pretty rough with quantities. These flavours go so well together, no ratios need to be set in stone.

Serve it and watch people fall in love.

Serves 4


1 large cauliflower

2 tbsp flavourless coconut oil

A big bunch of parsley

A big bunch of mint

A small handful of capers

6 tbsp cold-pressed olive oil

1 tbsp apple cider vinegar

2 tbsp dijon mustard

Sea salt and pepper to season

Peel the leaves off your cauliflower. (You can keep them and steam them as a green later). Chop it into inch-thick slices (you should get about four out of it) and drizzle with a little coconut oil. Cook them on a medium-high heat on the hob or under the grill until they are brown but still a little crunchy, remove from the heat and set aside to cool.

To make the salsa, finely chop the herbs and capers, mix in the olive oil, dijon and vinegar and season / adjust to taste.

Serve drizzled on the steaks at room temperature.

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