Chimichurri Cauliflower “Steak”

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • Head of cauliflower
  • 1 tsp ground cumin
  • 1 tbsp. canola oil
  • 1/4 tsp salt
  • 2 tbsp. canola oil
  • 1/2 cup finely chopped cilantro
  • 1/2 cup finely chopped parsley
  • 3 tbsp. red wine vinegar
  • 1 small crushed garlic clove
  • 1 jalapeno, seeded, finely chopped
  • 2 tbsp. canola oil
  • 1/8 tsp salt

Directions

  1. Cut 2 slices from center of cauliflower (each about 1 inch thick).

  2. Combine ground cumin and canola oil. Brush on cauliflower slices; sprinkle with salt.

  3. In a 12-inch oven-safe skillet, heat canola oil on medium-high until hot. Add cauliflower; cook 3 minutes. Turn slices over. Place skillet in 425 degree oven. Roast 15 to 20 minutes or until stem is tender.

  4. Meanwhile, stir together herb sauce: cilantro, parsley, red wine vinegar, garlic, jalapeno, oil and salt.

  5. Serve “steaks” with herb sauce.

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