Ingredients
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the cauliflower steaks:
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1 large head of cauliflower (about 2 pounds)
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Kosher salt , divided
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Lime juice , about 2 tablespoons
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Garlic cloves , minced, about 2-3
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Jalape ño pepper, seeded and finely chopped (optional)
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the chimichurri sauce:
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1/2 cup fresh parsley leaves, roughly chopped
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1/4 cup fresh cilantro leaves, roughly chopped
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1/4 cup packed fresh mint leaves, roughly chopped
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2 garlic cloves , minced
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1/4 cup white onion, finely chopped
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1/4 cup extra virgin olive oil
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1 teaspoon apple cider vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon honey
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1/4 teaspoon sea salt
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1/8 teaspoon black pepper
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Optional : 1 tablespoon fresh lemon juice, 1 teaspoon red wine vinegar, 1/4 teaspoon smoked paprika
Directions
Steps
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1
Done
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Preheat grill pan or cast-iron skillet over medium-high heat. |
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2
Done
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Rinse and dry the cauliflower steak; sprinkle both sides generously with kosher salt. Let sit for 10 minutes. |
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3
Done
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In a small bowl, combine lime juice, garlic, jalapeño (if using), and remaining 1/4 teaspoon salt. Mix well. |
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4
Done
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Remove excess moisture from the cauliflower steak by patting it dry with paper towels. Place it on the hot grill pan or skillet, and cook until golden brown and tender, about 5-6 minutes per side. If using a grill, brush lightly with olive oil before placing on the grates. |
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5
Done
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Meanwhile, make the chimichurri sauce: In a blender or food processor, combine all ingredients except the oil. Pulse until smooth, scraping down the sides as necessary. With the motor running, slowly drizzle in the oil through the feed tube until emulsified. Season with additional salt and pepper to taste. |
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6
Done
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To assemble, place the cooked cauliflower steak on a serving plate. Spoon some of the chimichurri sauce over the top. Garnish with fresh herbs, avocado slices, and any other desired toppings. Serve immediately. Serving Size: Makes enough for 2-3 servings as a main course or 4-6 servings as a side dish. Difficulty Level: Easy Nutrition Information: |
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