Cauliflower Steaks with Olive and Walnut Salsa
Nutritional Information
Thick roasted cauliflower 'steaks' topped with a chopped olive, walnut, lemon and herb salsa — a fiber-rich, whole-food Mediterranean appetizer that stays keto-friendly.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 count medium cauliflower (about 600 g)
- 2 1/8 ozs raw walnuts, chopped
- 2 7/8 ozs pitted olives (Kalamata or black), chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- To taste salt and black pepper
Slice cauliflower into 1–1.5 inch 'steaks' (reserve loose florets). Roast steaks and florets at 425°F (220°C) on a baking sheet 20–25 minutes until golden and tender.
While cauliflower roasts, combine chopped walnuts, chopped olives, lemon juice and parsley in a bowl; season to taste.
Top roasted cauliflower steaks with the olive-walnut salsa and serve warm.
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