Cauliflower Steaks with Walnut-Caper Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower slices topped with a vibrant walnut-caper salsa of toasted nuts, capers, currants, and fresh parsley in a bright vinaigrette. Finished with a dollop of Greek yogurt, this is a light yet satisfying vegetarian main.
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Nutrition & ingredients
Ingredients
serves 2- 1/2 cup walnuts
- ¼ cup olive oil, plus more to taste
- 2 tablespoons drained capers, patted dry
- 1/4 teaspoon crushed red pepper flakes, or more to taste
- 1/3 cup coarsely chopped parsley
- 1 tablespoon dried currants
- 1 tablespoon vinegar, such as white balsamic, sherry or red wine, plus more to taste
- zest of 1 lemon
- Kosher salt to taste
- 1 small head of cauliflower
- 2 to 3 tablespoons grapeseed or olive oil
- Kosher salt
- 1 cup Greek yogurt, I like Fage 5%
- 1 tablespoon fresh lemon, from about 1/2 a lemon
- 1/4 teaspoon kosher salt
- parsley, optional
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1999mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1114mg
- Calcium
- 118mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1999MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.