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Cooking with Chef Hermann: Cauliflower Steaks with Herb Salsa Verde

Cauliflower Steaks with Herb Salsa Verde


  • 1/ 4 C Parsley, chopped
  • 2 TB Cilantro, chopped
  • 2 TB Tarragon, chopped
  • 2 TB Capers, chopped
  • 6 cornichons, chopped
  • 2 tsp garlic, chopped
  • 1 TB Dijon mustard
  • 1 TB Grain Mustard
  • 1/ 2 C Olive Oil
  • 1 large head cauliflower
  • Salt and Pepper
  • 2 TB Canola Oil
  • 1/ 2 C dry white wine
  • 4TB lemon juice, plus zest
  • 1 tsp red wine vinegar



In bowl, mix parsley, cilantro, tarragon, capers, garlic, cornichons, mustards and olive oil. Whisk the lemon juice, zest and red wine vinegar into the salsa.  Set aside.

Cauliflower Steaks

Cut the cauliflower head from top to bottom into four ½ inch slices. Season with salt and pepper.  In large, heavy skillet heat the canola oil until very hot.  Cook the cauliflower in a single layer until browned, about 2-3 minutes.  Turn the cauliflower steaks, add the wine and cook until wine has evaporated and the steaks are tender, about 3-5 minutes. Plate cauliflower and drizzle salsa on top.