CaulifloWEr steak with chimichurri sauce

Fiddlehead Chef CAULIFlOUR Steak with Chimichurri Sauce.jpeg

INGREDIENTS

1 whole head of cauliflower

3 tablespoons avocado oil or preferred neutral oil

1 teaspoon onion powder

1 teaspoon garlic powder

A pinch of smoked paprika

1/2 teaspoon salt

½ teaspoon black pepper

Chimichurri sauce:

1 lime

1 cup packed parsley 

3 scallions

3 garlic cloves

1/4 cup oil (avocado or canola)

¼ teaspoon red pepper flakes

Salt and pepper to taste

DIRECTIONS

  • Preheat your oven to 450 degrees.

  • Juice the lime into a food processor, add the other chimichurri sauce ingredients, then blend. Set the sauce aside.

  • Use a sharp knife to slice your cauliflower vertically into 2 inch “steaks”. Depending on the size your cauliflower, you should be able to get 2-3 good size steaks. Trim the tough bottom part of the core from each steak, ensuring that the steak still stays intact. 

  • Mix oil with spices; generously brush both sides of each cauliflour steak.

  • Place steaks on a foil-lined baking sheet; bake 12 minutes, then flip and bake another 12.

  • Top cauliflower steaks with chimichurri sauce. Serve warm and enjoy!