Walnut Caper Salsa
 
 
This salsa flavor is like nothing you've had before. Salty capers, toasted walnuts, sweet currants, fresh parsley, and tangy lemon zest make it the perfect addition to cauliflower steak!
Author:
Recipe type: Condiment
Ingredients
  • ½ cup walnuts
  • 2 Tablespoons olive oil
  • 2 tablespoons drained capers, patted dry
  • ¼ teaspoon crushed red pepper flakes, or more to taste
  • 1 Tablespoon dried currants
  • ⅓ cup coarsely chopped parsley
  • 1 Tablespoon vinegar, such as white balsamic or red wine, plus more to taste
  • Zest of 1 lemon
  • Salt to taste
Instructions
  1. Preheat oven to 350 degrees F, spread the walnuts out in a pan or on a baking sheet, and toast 10-12 mins until golden brown. Set aside to cool, then chop into small pieces.
  2. Heat oil and capers in a pan over medium heat until capers begin to burst and turn golden brown. Remove from heat and pour oil and capers into a heat-safe bowl. Allow to cool before adding the walnuts (leaving most of the walnut skin bits behind) and the remaining ingredients.
  3. Taste and add more red pepper, salt, or vinegar as needed. Chill in the fridge while you prepare the rest of your meal.
Notes
Feel free to make this salsa without oil, but start with a small amount of vinegar. The oil keeps the salsa from tasting too sharp, so you may have to play with the ingredients a bit.

This salsa recipe is adapted from alexandracooks.com.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2019/09/03/cauliflower-steaks-with-walnut-caper-salsa/