Cauliflower Steak with Spicy Salsa Verde

Cauliflower steak with spicy salsa verde. Cauliflower fried until golden, then poached in stock - a great meatless Monday meal!
Course Dinner
Cuisine American, British
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Author Nicky Corbishley


  • 2 tbsp olive oil
  • 1 large cauliflower cut into thick slices
  • ¼ tsp salt
  • ½ tsp pepper
  • 120 ml 1/2 cup vegetable stock (use bouillon for gluten free)

Spicy salsa verde:

  • 100 g 2 cups packed fresh coriander (cilantro)
  • 10 fresh basil leaves
  • 5 spring onions/scallions roughly chopped
  • 2 green chillies I used fresno, roughly chopped
  • 1 clove garlic peeled and roughly sliced
  • 2 tsp fish sauce replace with light soy sauce for vegetarian
  • Juice of ½ a lime
  • pinch of salt and pepper


  • Make the salsa verde first. Place the coriander, basil, spring onions, chillies and garlic in a food processor and pulse until well chopped. Add in the fish sauce, lime juice, salt and pepper. Pulse again to combine.
  • Heat the oil in a very large frying pan (skillet). Season the cauliflower with the salt and pepper and place in the hot pan. Fry on one side for 2-3 minutes until well browned, then turn over. Fry for another minute, then add in the stock. Bring to the boil and simmer for 3-4 minutes until the cauliflower is tender (if you need to do this in two 2 batches, keep the first batch warm in a low oven).
  • Place the cauliflower on a large serving plate and spoon on the salsa verde. Serve with a bean or leafy salad.


Nutritional Information is per serving.

Nutritional Information

Calories: 134kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 700mg | Potassium: 769mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1890IU | Vitamin C: 108.9mg | Calcium: 72mg | Iron: 1.5mg
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