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By bon appétit
Cauliflower Steaks and Purée with Walnut-Caper Salsa
You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.
Updated at: Thu, 05 Aug 2021 01:14:50 GMT
Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
7
Low
Nutrition per serving
Calories755.2 kcal (38%)
Total Fat74.1 g (106%)
Carbs21.3 g (8%)
Sugars7.9 g (9%)
Protein10.2 g (20%)
Sodium564.9 mg (28%)
Fiber7.4 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
⅓ cupwalnuts
¼ cupolive oil
2 tablespoonscapers
drained, patted dry
1Fresno chile
seeds removed, finely chopped
3 tablespoonsparsley
coarsely chopped
1 tablespoondried currants
1 tablespoonsherry vinegar
or red wine vinegar
1 teaspoonlemon zest
finely grated
kosher salt
1 headcauliflower
small
kosher salt
1garlic clove
finely grated
2 tablespoonsfresh lemon juice
2 tablespoonstahini
2 tablespoonsolive oil
1 tablespoonunsalted butter
2 sprigsoregano
2 stripslemon zest
3-inch
lemon wedges
for serving
Instructions
View on bon appétit
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