Cauliflower Steaks with Walnut-Caper Salsa

INGREDIENTS:
For the salsa:

• 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
• For the cauliflower:
• 1 small head of cauliflower
• 2 to 3 tablespoons grapeseed or olive oil
• Kosher salt

For the yogurt sauce:

• 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

INSTRUCTIONS:

1. Make the salsa. Preheat oven to 350°F. Toast walnuts on a small pan or rimmed baking sheet, until golden brown, 10 to 12 minutes. Let cool, then use your hands to break the walnuts into small-ish pieces. Set aside. Increase oven temperature to 425° for roasting cauliflower.
2. Heat oil and capers in a small saucepan over medium, swirling often, until capers burst and are golden brown and crisp, about 5 minutes. Carefully pour oil and capers into a small heatproof bowl. Add the crushed red pepper flakes and currants. Let cool. Then, stir in the walnuts (leaving as much papery skin behind), parsley, vinegar, and lemon zest; season with salt. Taste. If it tastes too sharp, add more olive oil by the tablespoon. (I almost always add 2 more tablespoons of oil.) If it needs more salt, add to taste.
3. Make the steaks. Trim cauliflower stem on the bottom to create a flat base. When I first made this, I trimmed away the greens (see video here), but now I like to keep the outer greens attached — they taste good roasted. Remove them if you wish. Cut straight down through the center, then make another cut 1.5 inches away from the center on each side — you’ll likely get 2-3 steaks total. I used to save the cauliflower pieces that broke away for another day, and you definitely can do this, too, or you can sear and roast them right along with the steaks in the pan.
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Creamy Cauliflower Soup

Such a delicious soup made with lots of cauliflower and veggies. It tastes like potato soup and it's perfectly hearty and creamy.

INGREDIENTS:

• 1 (2 1/4 lb) large head cauliflower, large stem removed and discarded, remaining chopped into small pieces
• 1 small yellow onion, diced (1 cup)
• 2 carrots, peeled and diced (1 cup)
• 2 stalks celery, diced (3/4 cup)
• 5 Tbsp butter, divided
• 3 cups low-sodium chicken broth
• Salt and freshly ground pepper, to taste
• 4 1/2 Tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp white or yellow cheddar, plus more for serving if desired
• 4 - 6 slices bacon, cooked and chopped (optional)
• 2 green onions, chopped (optional)

INSTRUCTIONS:

1. Melt 1 butter in a large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. 
2. Add chicken broth and cauliflower, season with salt and pepper to taste and bring to a boil. Reduce heat to medium-low then cover and simmer until veggies are tender, about 15 minutes.
3. Meanwhile melt remaining butter in a medium saucepan over medium heat. Add flour and cook and whisk constantly 1 minute.
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BROCCOLI CAULIFLOWER SALAD RECIPE

Flavorful and simple cauliflower salad with a creamy crunch! Filled with veggies, onions, bacon, sunflower seeds and cheese, this salad is sure to be a hit at any BBQ or get together.

INGREDIENTS:

• 12 slices bacon cooked and crumbled
• 1 head fresh broccoli diced
• 1 head cauliflower chopped
• 1/2 red onion diced
• 3/4 cup sunflower seeds
• 1 cup cubed cheese
• 3/4 cup light mayo
• 2 TB sugar
• 2 TB red wine vinegar or salad vinegar
• 1/4 tsp salt

INSTRUCTIONS:

1. In a large bowl, combine the crumbled bacon, cauliflower, broccoli, onion, cheese and sunflower seeds.
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