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Grilled Cauliflower Steaks with Salsa Verde



Ingredient: Serves 3-4

  • 1 large head of cauliflower
  • 1 tbsp flat leaf parsley
  • 1 tbsp coriander
  • 2 tbsp of tarragon
  • 1 1/2 tbsp drained capers
  • 6 small gherkins
  • 1 small garlic clove
  • 1 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 80 ml extra-virgin olive oil
  • 2 tbsp oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp lemon zest
  • Juice of half a lemon 
  • Salt and pepper


  1. Preheat the oven to 200 degrees (fan).
  2. Chop your cauliflower into ½ inch thick steaks then coat generously with salt, pepper and oil.
  3. Place in the oven and cook for 20 minutes until brown and easily pierced with a knife.
  4. Meanwhile, make your sala verde. Either finely chop all the ingredients and combine OR, place the parsley, coriander, tarragon, capers, gherkins, garlic, mustards, lemon juice, and olive oil into a chopper/blender and blend to form a paste – season.
  5. Plate up the cauliflower steaks, drizzle with salsa verde and grate over a little lemon zest.

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