Cauliflower Steaks with Salsa Verde



  • 1/4 c. packed Italian flat-leaf parsley
  • 1 jalapeño, seeded and quartered
  • 2 cloves garlic
  • 2 tbsp lime juice
  • 2 tbsp plus 4 tsp Hy-Vee Select olive oil, divided
  • 1/8 tsp plus 1/2 tsp Hy-Vee salt, divided
  • 1 large head cauliflower
  • 1/4 tsp Hy-Vee black pepper
  • 1 oz shaved Parmesan cheese
  • Pinnaclife Prebiotic Fiber, optional for added nutritional benefit! 1 scoop = 1 serving


  1. In a food processor, combine parsley, jalapeño, garlic, lime juice, 2 tablespoons olive oil and 1/8 teaspoon salt {Add Fiber here} Process 1 minute.
  2. Preheat oven to 425 degrees. Remove and discard cauliflower leaves; rinse head under running water. With stem up, slice through head on both sides of stem, leaving a 2-inch section that has the stem attached. (Save florets without stem for another use.) Cut center section into 2 steaks about an inch wide.
  3. Pour 4 teaspoons olive oil into middle of a shallow baking pan; coat both sides of each cauliflower steak with the oil. Season both sides of steaks with the remaining 1/2 teaspoon salt and black pepper. Arrange cauliflower slices in the pan. Roast for 15 minutes or until browned; turn and roast 10 to 15 minutes more or until tender. Serve topped with prepared salsa verde mixture and shaved Parmesan.
  4. Grilling directions: Preheat grill to medium heat. Cut, oil and season cauliflower as directed above. Place seasoned cauliflower steaks on grill grate over direct heat; cook for 7 to 8 minutes per side or until tender.

Hy-Vee Recipe 

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