Food 52

Buttery Romanesco Steaks and Puree With Caper-Parsley Salsa Verde

This recipe was born from a very basic concept of cauliflower steaks, but green along with my favourite bright green italian style salsa verde. The salsa is adapted from Molly Wizenberg's salsa verde, available at: http://orangette.net/2009/07/the-whole-point/. You can experiment with any nuts you like (I used a mix of almonds and peanuts) and switch out the parsley for another herb - it's very forgiving and will be tasty regardless. You can also leave out the anchovies in the salsa to keep it totally vegetarian and swap the butter for a flavourful oil or vegan butter to make it vegan! This salsa will keep for at least a week in the fridge if covered by olive oil and is excellent on just about anything.