adapted from Dishing Up The Dirt
This recipe was originally for outdoor grilling but we've adapted it for oven roasting for when its far too cold outside for that! Try the Chimichurri sauce on other roasted veggies (carrots, potatoes, beets) or dolloped on top of fish or meat!
1 cup parsley, roughly chopped
2 cloves of garlic, roughly chopped
1/2 cup cilantro, roughly chopped
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/2 teaspoon crushed red pepper flakes (plus additional for more kick if needed)
1/2 teaspoons ground cumin
salt and pepper to taste
Cauliflower Steaks
1-2 heads of cauliflower, trimmed
olive oil
salt and pepper
Prepare the chimichurri sauce by combining all the ingredients in a food processor and processing until smooth. Taste for seasonings and adjust as needed.
Preheat oven to 425.
Using a sharp knife cut the cauliflower in half down the middle through the stem. Take one half of the cauliflower and cut it into 3/4- 1 inch thick slices. Repeat with the other head of cauliflower. You should end up with 4 "steaks" and a few florets from off the sides.
Rub each side of the cauliflower with olive oil and season with salt and pepper. Toss the remaining florets with olive oil and sprinkle with a bit of salt and pepper. Place the steaks and the florets on a baking sheet and roast until crisp tender, about 20-25 minutes. Broil for a minute to sear if desired.
Divide the steaks and florets between plates and drizzle with the chimichurri sauce. If you're feeling fancy top your steaks with a few fried eggs for a complete meal.