2 cauliflower heads, cut into steaks
2 tablespoons of butter
1 handful parsley
1 handful cilantro
1 tbsp capers
1 lemon zested & juiced
1/2 c EVOO
1/4 c champagne vinegar
Flaky sea salt & fresh pepper
Heat a cast-iron skillet on med-high heat. Season cauliflower steaks with plenty of Evermill Steak Seasoning, add a pinch of salt to taste.
Make the cauliflower: Melt the butter in the pan until it’s bubbling, add the cauliflower. You don’t want the butter/pan to smoke, if it starts to do so, reduce your heat. If you need too, add a bit of EVOO or more butter. Cauliflower should caramelize & brown on one side, flip over. Cook until equally browned on both sides, about 3-5 mins on each side.
Make the salsa verde: Finely chop the parsley, cilantro, jalapeño and capers and set aside. In a small bowl whisk together the lemon juice, champagne vinegar, pinch of flaky salt, then slowly add the oil at a drizzle. Mix in the herb, jalapeño and capers. Add fresh cracked pepper.
Serve the cauliflower warm (you can keep them warming in oven at low-temp) with spoonfuls of salsa verde on a large platter.