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Steak with salsa verde and crunchy cauliflower

Steak with salsa verde and crunchy cauliflower


This impressive platter pairs British steak with roasted cauliflower and a herby, zesty dressing that's inspired by salsa verde

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1264kj 304kcal
  • Fat
    Med 27%
  • Saturates
    Med 23%
  • Sugar
    Low 14%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 15g


  • 1 Co-op British cauliflower, cut into florets, the stalk cut into batons and any small soft leaves reserved
  • 3 tbsp Co-op olive oil
  • 50g raisins
  • 25g pack flat leaf parsley, leaves only
  • ½ x 25g pack mint, leaves only (or 1 tsp dried)
  • 3 garlic cloves, roughly chopped
  • Juice of 2 lemons
  • 1 tsp ground cumin
  • ½ 1 tsp chilli flakes
  • 1 Co-op Irresistible Hereford beef rump steak (about 225g)
  • 115g bag Co-op baby leaf salad


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Toss all the cauliflower, including the leaves, with 1 tbsp of the olive oil and roast for 25 mins
  3. Add the raisins and cook for another 5 mins
  4. In a small blender, whizz together the flat leaf parsley, mint, garlic, lemon juice, 1 tbsp more of the olive oil and 2 tbsp water
  5. Add the cumin, along with chilli flakes to taste, then season and whizz briefly to mix together
  6. Rub the steak with the remaining oil and griddle for 3 mins each side for medium-rare, or according to your preference
  7. Rest the meat for a few minutes, then slice
  8. Spread the salad over a platter, top with the cauliflower and raisins, then arrange the steak on top
  9. Drizzle with the dressing to finish