Cauliflower Steaks with Chimichurri Sauce

These “steaks” will be prepared the same way you could a beef steak- seared and then put into the oven. However, this is a great vegetarian alternative! The great thing about using cauliflower, is that you can find it in a variety of colors: Orange (used here), purple, and green (Romanesco).

Chimichurri is a bright, fresh flavor for a steak, so will be wonderful served with this “steak.”

My favorite thing about this recipe = Such bright colors!

Ingredients for Cauliflower:

1 large head of Cauliflower

2 tablespoons olive oil

Salt

Ingredients for Chimichurri:

1 shallot

4 garlic cloves

1 jalapeño

1/2 cup red wine vinegar

1 teaspoon kosher salt

2 cups fresh cilantro

3/4 cup extra-virgin olive oil

Directions for Cauliflower Steaks:

Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2″ “steaks” from center of cauliflower.

(note: use the remaining pieces for another recipe, or just for snacking!)

Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Lightly salt. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Roast cauliflower until tender, about 15 minutes.

Directions for Chimichurri:

Combine all of the ingredients into a food processor besides the olive oil. Coarsely pulse. Add oil until the mixture is the consistency you prefer (chunky or more finely chopped).