Ingredients
For the Salsa Verde:
- Leaves from 1 bunch parsley, very finely chopped
- ½ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon capers, minced
- 2 garlic cloves, minced or pressed
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
For the Cauliflower:
- 2 large heads cauliflower
- 3 tablespoons preferred vegetable oil
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
For the Asparagus:
- 1 tablespoon preferred vegetable oil
- 2 packages Mann’sⓇ Steakhouse Style Asparagus, tough ends trimmed
- Fine sea salt and black pepper to taste
For Finishing the Cauliflower:
- 4 tablespoons unsalted butter, divided
The Method
The Method
The Method
- Preheat oven to 400℉.
- In a medium bowl stir together parsley, oil, vinegar, capers, garlic, salt, and pepper. Cover and refrigerate while you prepare the cauliflower and asparagus.
- Cut cauliflower from top to bottom through the stem into ½” thick steaks. Some florets will fall off--reserve these for another use. You will be able to get 2-3 cauliflower steaks per head of cauliflower. Place the steaks on a large sheet pan and brush both sides with oil. Sprinkle with salt and pepper. Roast until tender, about 30 minutes.
- About 20 minutes into roasting the cauliflower, start the asparagus. In a large, heavy skillet heat oil over medium heat until shimmering. Add asparagus and shake the pan to coat asparagus with oil. Sprinkle with salt and pepper. Continue cooking, shaking the pan occasionally, until asparagus is blistered and tender, 6-8 minutes. Transfer to a serving dish and cover to keep warm.
- Place the same skillet used to cook the asparagus back over medium heat. Add 2 tablespoons butter and swirl to coat the pan. Use a large spatula to transfer 2 cauliflower steaks from the sheet pan to the skillet and cook until well-browned on the bottom, about 4 minutes. Flip the steaks and use a spoon to baste them with the butter. Transfer to serving plates and repeat the process with the remaining cauliflower steaks and butter.
- Spoon salsa verde over the cauliflower steaks, and serve the asparagus on the side.
