/gheeː peaː teaː/
Servings: 3 | 45 minutes | 210 kcal
The idea of cauliflower steak traces its roots to the plant-based food revolution that has been gaining momentum over the last decade. As more and more people are adopting plant-based diets, innovative chefs around the world have been experimenting with vegetables, transforming them into main courses. This particular recipe, with its bold chimichurri sauce, has a Latin American influence.
Who said steak can only be meat? Our plant-based friends are here to prove otherwise, serving up an impressive, flavor-packed dish that even carnivores will be eyeing.
Ingredients
- 1 pieces Cauliflower
- 2 teaspoons Olive Oil
- 1 teaspoons Salt
- 1/2 teaspoons Black Pepper
- 1 cups Parsley
- 1 cups Cilantro
- 2 pieces Garlic Cloves
- 3 teaspoons Red Wine Vinegar
- 1/2 teaspoons Red Pepper Flakes
Instructions
- Preheat the oven to 400°F (200°C).
- Remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into three 3/4-inch-thick steaks.
- Arrange on a baking sheet. Brush both sides of each steak with the oil and season with salt and pepper.
- Roast until golden and tender, about 30 minutes.
- While the cauliflower steaks are roasting, combine the parsley, cilantro, garlic, vinegar and red pepper flakes in a blender and pulse until finely chopped. Season with salt to taste.
- Serve the roasted cauliflower steaks topped with the chimichurri.