Cauliflower Steaks with Chimichurri Sauce
The best part about these cauliflower steaks: they only takes 20 minutes to make, so it’s easy to whip them up as an easy weeknight dinner.
This recipe makes 2 servings
Equipment: chopping board, chefs knife, pastry brush, frying pan, oven, mixing bowl, spoon
Total Time: 25minutes
INGREDIENTS:
- 1 tsp. ground cumin
- 5 tbsp. canola oil
- 1/4 c. loosely packed cilantro, finely chopped
- 1/4 c. loosely packed fresh parsley leaves, finely chopped
- 3 tbsp. red wine vinegar
- 1 small clove garlic, crushed with press
- 1 jalapeño chile, seeded and finely chopped
METHOD:
Trim leaves and any excess stem from cauliflower. Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from centre of cauliflower (each about 1 inch thick); reserve rounded wedges for another use.
Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices.
Sprinkle with ¼ tsp. salt.
In 12-inch oven-safe skillet or large frying pan, heat 2 tbsp. oil on medium-high until hot.
Add cauliflower; cook 3 minutes. Turn slices over.
Place skillet in 200oc oven; roast 15 to 20 minutes or until stem is tender when pierced with tip of paring knife.
Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ⅛ tsp. salt.
Spoon herb sauce onto finished “steaks.”
Top Tips:
Cut your cauliflower with care. If you want to end up with a true cauliflower “steak,” you’ll need the vegetable to maintain its shape.
Find ways to use leftover cauliflower. Pulse the extra pieces in a food processor to make your own cauliflower rice, or chop ’em into bite-size florets for roasting.
Get creative. This simple recipe gives so many opportunities to play with flavours: You can coat your cauliflower with any combo of herbs and spices, such as rosemary and black pepper, curry powder, or lemon zest. And depending on your rub, you can switch up your sauce: tzatziki, pesto, chutney, or creamy horseradish would all be tasty.