Ingredients

Lemon-Herb Sauce

1 cup parsley leaves

½ cup cilantro leaves

½ cup mint leaves

½ cup roughly chopped green onion

1 garlic clove, smashed

Juice of 1 lemon

⅓ cup olive oil

Cauliflower Steaks

1 large head cauliflower

4 tablespoons extra-virgin olive oil, divided

4 teaspoons smoked paprika

Salt and freshly ground black pepper, to taste

Preparation

Directions

  1. Make the herb sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.

  2. Make the cauliflower steaks: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with ½ teaspoon smoked paprika, salt and pepper.

  3. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.

  4. To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately.

Note: Leftover sauce will keep for up to a week