Chimichurri Cauliflower Steaks
inspiredtaste.net
serves 2 Ingredients
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Preparation
Make the sauce:
Add garlic and shallots to the bowl of a food processor (or blender) and pulse until minced. Add the parsley, salt, and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes, if needed.
Prepare the Cauliflower:
Make the sauce:
Add garlic and shallots to the bowl of a food processor (or blender) and pulse until minced. Add the parsley, salt, and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes, if needed.
Prepare the Cauliflower:
- Preheat the oven to 400°F (204°C).
- Remove the large outer leaves of the cauliflower and trim a small amount of the stem to create a flat base. Cut the cauliflower in half, from rounded top to stem.
- To make each cauliflower steak, trim the rounded edge of each half, leaving about 1 ½ inch thick slices that still have the stem attached (see our video for a tutorial). Save the trimmed cauliflower for another recipe.
- Heat the olive oil in a wide oven-safe saucepan over medium heat.
- Place the cauliflower steaks in the hot oil and cook until deep golden brown, about 5 minutes. It helps to occasionally move the steaks so that the oil gets underneath.
- Carefully flip the steaks and cook another 3 to 5 minutes, or until the second side is well browned. As the second side browns, season the steaks with salt.
- Transfer the oven-safe pan to the oven and roast the steaks until the stems are tender and easily pierced with a fork, 8 to 10 minutes.
- Serve cauliflower steaks with a generous spoonful of chimichurri sauce on top. For side portions, slice each steak in half and then serve.