Healthy Cauliflower Steaks with Chimichurri

Ingredients

• 2 T. extra-virgin olive oil
• 2 cloves garlic, minced
• 1 T. minced jalapeno pepper
• 3/4 t. salt, divided
• 2 T. fresh oregano, finely chopped
• 2 T. fresh thyme, finely chopped
• 2 T. water
• 2 t. sherry vinegar
• 1/2 t. paprika
• olive oil cooking spray
• 3 lb. or 1 large head cauliflower
• freshly ground pepper to taste
• 3 T. flat-leaf parsley, finely chopped

Steps

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper and grease or spray with oil.
2. Combine oil, garlic, jalapeno and 1/4 t. salt in a small skillet. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes. Don’t let it brown. Remove from heat, stir in oregano, thyme, water, vinegar and paprika. Cover, set aside.
3. Remove outer leaves from cauliflower, but leave stem intact. Place on a cutting board, stem-side down.
4. Using a large knife, cut into 1/2 to 3/4 inch thick slices. The center slices should remain more or less intact, but outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2 to 3/4 inch thick flat shapes. The flat surfaces roast the best.
5. Place the large and medium pieces on the baking sheet with cut surfaces touching pan; sprinkle small pieces in any empty spots. Coat cauliflower with cooking spray or oil and season with remaining 1/2 t. salt and pepper.
6. Roast cauliflower, gently turning once halfway through, until browned and stems feel tender when pierced with a knife, 25 to 35 minutes.
7. Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.
8. Makes 2-3 steaks.