Cauliflower Steaks with Lemon Salsa Verde

  • serves 4

Cauliflower is so versatile, and I love how this recipe uses the cauliflower from floret to core. The “steaks” are cut from the middle section, where the core holds the slabs together. The remaining florets are used to make a creamy puree. It’s a warm, hearty dish that gets a pop from the bright preserved lemon salsa verde on top.

36 Ratings
Directions for: Cauliflower Steaks with Lemon Salsa Verde


1 medium cauliflower

2 Tbsp extra-virgin olive oil, plus more for drizzling

Sea salt and freshly ground black pepper

2 garlic cloves

1 Tbsp white miso paste

1 Tbsp fresh lemon juice

1 Tbsp water, plus more as needed

Lemon zest, for garnish (optional)

Lemon Salsa Verde

3 Tbsp diced Quick Preserved Lemons

¼ cup finely chopped parsley or basil

2 tsp capers

2 Tbsp toasted pine nuts

¼ tsp red pepper flakes and/or 1 tiny red chile pepper, thinly sliced

Sea salt and freshly ground black pepper

2 Tbsp extra-virgin olive oil

2 thin-skinned organic Meyer lemons

1 Tbsp cane sugar

½ Tbsp sea salt


1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. Remove the coarse outer leaves of the cauliflower, then slice 4 (1-inch-thick) “steaks” from the middle of the cauliflower, keeping the core intact. This helps hold the steaks together. Place the steaks on the baking sheet, drizzle with olive oil, and rub liberally on both sides with salt and pepper. Roast for 30 minutes, or until the core is fork-tender.

3. Break the remainder of the cauliflower into florets (about 2 cups) and bring a medium pot of salted water to a boil. Add the cauliflower florets and the garlic cloves and cook for 5 to 7 minutes, or until fork-tender. Use a slotted spoon to transfer the florets and garlic to a high-speed blender. Let cool slightly, and then add the olive oil, miso paste, lemon juice, and water. Puree the mixture, using the blender baton to help keep the blade moving or pausing to stir as necessary. If needed, add 1 to 2 tablespoons more water to create a smooth puree. Season to taste.

Lemon Salsa Verde

1. In a medium bowl, combine the preserved lemons, parsley, capers, pine nuts, red pepper flakes, and pinches of salt and pepper. Stir in the olive oil.

2. Assemble each plate with a scoop of the cauliflower puree and a cauliflower steak. Top with the lemon salsa verde and garnish with the lemon zest, if desired. Season to taste with more salt and pepper and serve.

1. Finely dice the lemons, including the peel. Remove the seeds as you dice. Place the lemons, sugar, and salt in a lidded jar. Cover and shake. Chill for at least 3 hours, preferably overnight. The lemons will last for about 1 week.

Source and Credits

Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photography by Jeanine Donofrio, Christopher Broe, and Jack Mathews. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

See more: Citrus, Dinner, Gluten-Free, Main, Vegan, Vegetables

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