Roasted Cauliflower Steaks with Toasted Almond Herb Salsa
Nutritional Information
Thick cauliflower 'steaks' roasted until golden and topped with a crunchy, whole-food almond and herb salsa — satisfying, low-carb, and made without processed ingredients or added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 large cauliflower (for two thick steaks)
- 2 tablespoons raw almonds, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 pinch black pepper (optional)
Preheat oven to 425°F (220°C). Slice cauliflower lengthwise into two ¾–1" thick steaks from the center; reserve florets for roasting around steaks.
Place steaks and florets on a parchment-lined sheet. Roast 20–25 minutes until edges are golden and fork-tender.
While cauliflower roasts, toast chopped almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned (1–2 minutes). Remove to cool.
Mix toasted almonds with parsley, lemon juice, and minced garlic. Season lightly with pepper if desired.
Top roasted cauliflower steaks with the almond-herb salsa and serve warm.
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