Charred cauliflower ‘steaks’ make a savory main course

Nobody’s going to mistake these cauliflower “steaks” for the beefy kind, but thick slabs of cauliflower take on a delicious char when cooked in a blazing-hot 500-degree oven.

Topped with a zippy green sauce, they’re worthy as a meatless main course.

Cauliflower “Steaks” With Salsa Verde

1½ cups fresh parsley leaves ½ cup fresh mint leaves

½ cup extra-virgin olive oil, divided use

1½ tablespoons white wine vinegar

1 tablespoon capers, rinsed

1 clove garlic, minced

Salt and ground pepper

2 heads cauliflower (2 pounds each), cut into four 1½-inch-thick slabs (save any pieces that break off for salads)

Lemon or lime wedges, for serving

Adjust oven rack to lowest position and heat oven to 500 degrees.

Pulse parsley, mint, ¼ cup oil, 2 tablespoons water, the vinegar, capers, garlic and a couple of pinches of salt in food processor until mixture is finely chopped but not smooth, about 10 pulses, scraping down sides of bowl as needed. Transfer salsa verde to small bowl and set aside until ready to serve.

Place slabs of cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons of oil. Sprinkle with a little salt and black pepper and rub to distribute. Flip slabs and repeat with remaining 2 tablespoons oil, salt and pepper.

Cover baking sheet tightly with aluminum foil and roast for 5 minutes. Remove foil and roast until bottoms of steaks are well browned, 8 to 10 minutes. Gently flip steaks and continue to roast until tender and second sides are well browned, 6 to 8 minutes.

Transfer steaks to a platter and brush evenly with ¼ cup salsa verde. Serve with lemon or lime wedges, passing remaining salsa verde separately.

Recipe adapted from Vegetables Illustrated by the editors of Cook’s Illustrated