Hi everyone! I know it’s been a long time since I posted. I want to change that!
First up is roasted slices of seasoned cauliflower, drizzled with a spicy chimichurri sauce.
You can serve this as a main course or side dish. I like to cut my steaks about 3/4-inch thick. At this thickness, it takes about 35 minutes to reach tenderness.
Season it with any kitchen favorites. I like smoked salt, pepper, garlic, Tabasco, lemon and olive oil. These flavors go well with a tangy chimichurri sauce.
Cauliflower is like a blank canvas. Experiment with different seasonings to find your favorite combo.
I included my spicy chimichurri in the recipe below.
Let me know what you think. Enjoy!
Chimichurri Cauliflower Steaks
Ingredients
- 1 each head cauliflower
marinade
- 3 tbsp olive oil
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
- dash hot sauce (optional)
sauce
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 cup finely chopped parsley. I use flat leaf Italian.
- 2 cloves garlic, finely chopped
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp Kosher salt
- 1/2 tsp hot sauce I used Chipotle Tabasco
Instructions
- Preheat oven to 425 degrees
- Whisk together marinade ingredients. Set aside.
- Cut cauliflower through head and stalk into 3/4 to 1-inch thick slices. Brush both sides with marinade. Arrange steaks in a single layer in a shallow baking dish.
- Bake for 20 minutes, then flip steaks. Bake until the stalk portion is fork tender, approximately another 15 to 20 minutes. Serve with chimichurri sauce.
