Chimichurri Cauliflower Steaks

  • 1 large head cauliflower
  • 1 tsp. ground cumin
  • 4 tbsp. olive oil
  • 1/4 c. cilantro, finely chopped
  • 1/4 c. parsley, finely chopped
  • 2 tbsp. red wine vinegar
  • 1 small clove garlic, pressed
  • Heat oven to 425°F
  • Cut 2 slices from cauliflower center, 1 inch thick each; save the rest.
  • Combine cumin and 1 Tbsp oil and brush all over cauliflower slices; sprinkle with ¼ tsp salt.
  • Heat 1 Tbsp oil in an oven-safe skillet on medium-high.
  • Brown cauliflower, about 3 minutes.
  • Turn over slices, transfer skillet to oven, and roast until stem is just tender, 15 to 20 minutes.
  • In a bowl, combine remaining ingredients, including oil, plus ½ tsp salt.
  • Spoon over “steaks.”

Leave a Reply

Your email address will not be published.

You may use these <abbr title="HyperText Markup Language">HTML</abbr> tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>