Healthy Cauliflower Steaks with Chimichurri
Description
Serve this healthy and beautiful cauliflower alongside an actual stead or any other meat dish of your choosing. This is an amazing vegetarian dish that gets roasted until it is caramelized and then served with a garlic-herb chimichurri sauce that is amazi
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
Directions
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Preheat oven to 450 degrees. Line a baking sheet with parchment paper and grease or spray with oil.
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.
Remove outer leaves from cauliflower, but leave stem intact. Place on a cutting board, stem-side down.
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.
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.
Roast cauliflower, gently turning once halfway through, until browned and stems feel tender when pierced with a knife, 25 to 35 minutes.
Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.
Makes 2-3 steaks.