Cauliflower Steaks with Herb Salsa Verde
INGREDIENTS
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1/4 cup chopped flat-leaf parsley
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2 tablespoons chopped cilantro
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2 tablespoons chopped tarragon
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1 1/2 tablespoons capers, drained and coarsely chopped
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6 cornichons, chopped
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1 small garlic clove, minced
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1 tablespoon Dijon mustard
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1 tablespoon grainy mustard
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1/3 cup extra-virgin olive oil
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1 large head of cauliflower
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Kosher salt
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Freshly ground pepper
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2 tablespoons canola oil
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1/2 cup dry white wine
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1/2 teaspoon finely grated lemon zest
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4 1/2 tablespoons fresh lemon juice
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1 teaspoon red wine vinegar
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