Cauliflower Steaks with a Green Herb Sauce

While cauliflower is mostly known as an accompaniment to cheese sauce, this dish celebrates the vegetable in a new way entirely. Perfect as a light meal, with a salad, it also makes an eye-catching side dish. Mild in flavour, the cauliflower is enhanced by a punchy herb sauce, and Applewood Smoked Salt. I know I probably shouldn’t pick favourites, but this is by far my most-used item in the range. So versatile, it adds a delicious smokiness to absolutely everything.

1 whole head cauliflower
2 tbsp olive oil Applewood Smoked Salt, to taste

-For the sauce-
½ cup flat leaf parsley
½ cup fresh coriander
½ cup fresh mint
2 large spring onions
2 cloves garlic
Juice and zest of one lemon
Approximately ½ cup olive oil Applewood Smoked Salt, to taste


Place a large, non-stick frying pan over a medium heat and add the olive oil. Remove the leaves from the cauliflower, keeping the stalk intact. Cut 1.5cm slices vertically down the cauliflower, though the stalk. Depending on your cauliflower, you might need to cut thicker slices to keep the vegetable intact. Sprinkle with salt and place in the frying pan. Fry on each side, turning gently, until golden brown. Repeat with remaining slices, until all are cooked.

While cooking, place all the ingredients for the sauce in a blender, keeping half the olive oil – ¼ cup – aside. Blend, season to taste, and add a little more olive oil to achieve your desired consistency. The sauce should be thick, but pourable. To serve, plate a slice of the cauliflower, with the sauce drizzled on top.


Written by: Candice Bresler  | Blogger |

Applewood Smoked Salt


Our artisinal smokery uses oak and applewood chips to cold smoke sea salt the traditional way. Sprinkle a generous pinch of salt on any dish to add a tangy smoked flavour and aroma.


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