These Cauliflower “Steaks” With Chimichurri Sauce

INGREDIENTS:

This recipe makes 2 Servings

  • 1 large head cauliflower
  • 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 1/4 inch. Cut 2 slices from center 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 1/4 tsp. salt.
  • In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot.
  • Add cauliflower; cook 3 minutes. Turn slices over.
  • Place skillet in 425°F 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 1/8 tsp. salt.
  • Spoon herb sauce onto finished “steaks.”