Roasted Cauliflower Steak with Mixed Berry Salsa Verde

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This bright recipe comes together when a freshly roasted cauliflower steak is covered in a mixed berry salsa Verde made from fresh California Giant strawberries, blueberries, and blackberries.


    For the Steak:

  • 1 head of cauliflower
  • 3 tablespoons olive oil
  • 2 tablespoons paprika, divided
  • Sea salt
  • For the Mixed Berry Salsa Verde:

  • 6 tomatillos
  • ½ small yellow onion
  • ½ cup cilantro
  • Juice of 1 lime
  • Handful California Giant strawberries
  • Handful California Giant blueberries
  • Handful California Giant blackberries
  • Pinch of sea salt


      • For the steaks, preheat the oven to 425F and line a baking sheet with parchment paper.
      • Prepare the cauliflower by removing the leaves and trimming the bottom of the core, but keep the core intact, and slice the head into 1” thickness. Place each steak evenly on the baking sheet, with room in-between. Brush each cauliflower steak with olive oil, a dash of paprika, and sea salt. Bake for 15 minutes.
      • Remove the steaks from the oven, flip to the other side, and repeat with the same seasonings. Pop back into the oven to cook the newly seasoned side for another 15 minutes or until tender.
      • In the meantime, make the salsa verde by adding all the ingredients into a blender and blend until smooth.
      • Once the steaks have cooked and cooled, serve on plates and top with the salsa verde. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!