Roasted Cauliflower with Salsa Verde - Meat Free Monday
These cauliflower steaks get a bright and tangy revival with an Italian salsa.
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Ingredients
- 2 pounds (900 g) cauliflower, stemmed and trimmed of outer leaves
- 1⁄4 cup (60 ml) extra-virgin olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 cup fresh parsley, roughly chopped (thin, tender stems are okay too)
- 1 clove garlic, roughly chopped
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons freshly squeezed lemon juice or distilled white vinegar
- 1 teaspoon dried oregano
- 1/8 teaspoon ground cayenne
- 6 to 8 tablespoons extra-virgin olive oil
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