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South Shore Cauliflower Steaks with Herb Sauce

Enjoy the versatility of cauliflower in these South Shore Cauliflower Steaks with Herb Sauce. Lightly breaded and roasted to perfection, these steaks are tossed in a creamy herb sauce made from garlic, parsley, and cilantro. A healthy alternative to meat, Cauliflower Steaks are perfect for vegans, vegetarians, and those looking for ways to cut calories from their diet.

  • Servings 4
  • Dish Main
  • Time 35 minutes
  • Skill Home Cooks



1 - 2lb head of cauliflower
0.25 cup olive oil
1 tbsp
Rich's Backyard South Shore Blend (for the cauliflower)
2 tsps Worcestershire sauce
1 bunch
(150 g) parsley, stems removed
1 bunch
(150 g) cilantro, stems removed
2 cloves garlic, peeled
0.25 cup
fresh lemon juice, or to taste
1 tsp Rich's Backyard South Shore Blend (for the sauce)
1 tsp
kosher salt
0.5 cup olive oil


Chef knife
baking sheet
food processor
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Preheat the oven to 425°F.


Slice the cauliflower into thick 1” steaks, slicing from the top of the cauliflower to its core.


In a small bowl, combine the oil, South Shore Blend, and Worcestershire sauce. Brush or drizzle the oil and spice mixture onto both sides of the cauliflower.

Place on a baking sheet, and roast for 15 minutes until browned on one side. Flip the cauliflower over and roast for an additional 8-10 minutes, or until the cauliflower is deeply browned on both sides and tender in the center. Serve immediately.


While the cauliflower is roasting, prepare the herb sauce. In the bowl of a food processor, combine the parsley, cilantro, and garlic. Pulse until the herbs are finely chopped. Add the lemon juice, South Shore Blend, and salt.

Turn the food processor on and slowly drizzle in the olive oil; process until the mixture becomes a thick sauce. Taste and adjust for seasoning. If you prefer a looser sauce, add additional oil or water. Herb sauce will keep for up to 1 week in the fridge stored in an airtight container.


Serve the cauliflower steaks topped with herb sauce.