Who knew a vegan, grain free, nightshade free (everything free?) could be so exquisite? Instead of drizzling Chimichurri on steak, try making a cauliflower steak for a delightful and healthy change.
Cauliflower steaks with Chimichurri and roasted garlic are easy to make and an incredibly tangy tasty treat.
Cauliflower Steaks with Chimichurri and Roasted Garlic
Servings 3
Ingredients
- 1 head cauliflower
- 6 sprigs Italian parsley stems removed
- 4 sprigs oregano stems removed
- 3 sprigs mint stems removed
- 6 tbsp olive oil
- 1 1/2 - 2 tbsp white wine vinegar
- 6 cloves garlic skins on
- 1 clove garlic minced
- 1 whole shallot minced
- salt & pepper to taste
Instructions
- Heat oven to 375 degrees.
- Cut sections off of cauliflower head, but removing rounded sections on each side. The cauliflower head should look like a square block. Save excess for a future cauliflower recipe.
- Cut 1-1 1/2" thick slices from the square block. Do not despair, some may fall apart. Depending on the size of your cauliflower head, you can cut 3-4 solid "steaks".
- Heat cast iron pan with 1 tbsp olive oil over medium heat.
- Mince parsley, oregano, mint, garlic, and shallot extra fine. Add all ingredients to a small bowl.
- Add 2 tbsp olive oil and white wine vinegar to the herb mixture. Season with salt to taste.
- Place cauliflower steaks in heated pan. Cook steaks until golden brown, about 2-3 minutes each side.
- Once cauliflower is golden brown, remove from heat and place in the oven. Add 3-5 whole garlic cloves with skins on. Roast the cauliflower for 15-20 minutes until cooked through (al dente).
- Once cauliflower is roasted, plate each head and drizzle with Chimichurri sauce.
- Remove skins from roasted garlic and assort throughout the plate as well as left over mint and oregano for garnish.
