“I can fool my family into thinking we’re eating a meaty meal with this dish,” says chef Alex Guarnaschelli of Butter in New York City. “And they’re a tough crowd.” She treats thick slices of cauliflower like beef steaks, searing and topping them with a tangy salsa verde whisked with Dijon mustard. Slideshow: More Vegetarian Recipes 

Alexandra Guarnaschelli
July 2014

Gallery

© Fredrika Stjärne

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk the parsley with the cilantro, tarragon, capers, cornichons, garlic, mustards and olive oil.

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  • Cut the cauliflower from top to bottom into four 1/2-inch-thick steaks. Generously season them with salt and pepper. In a very large skillet, heat the canola oil until very hot. Add the cauliflower in a single layer and cook over high heat until browned, 2 to 3 minutes. Carefully flip the steaks, add the wine and cook until it is evaporated and the cauliflower is easily pierced with a knife, 3 to 5 minutes.

  • Transfer the cauliflower to a platter and sprinkle with the lemon zest. Stir the lemon juice and vinegar into the salsa verde and season with salt and pepper. Spoon the sauce on the cauliflower and serve.

Make Ahead

The salsa verde can be prepared through Step 1 and refrigerated overnight. Bring to room temperature before proceeding.

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