Cauliflower Steak with Chimichurri
Ingredients
- 2 large cauliflowers
- 1 tbsp olive oil
Chimichurri sauce
- 2 shallots, peeled and chopped
- 6 garlic cloves, peeled and chopped
- 1/2 fresh red chilli, deseeded and chopped
- 1 bunch of fresh parsley, leaves chopped
- 1 bunch of fresh coriander, leaves chopped
- 125ml (1/2 cup) extra-virgin olive oil
- 4 tsp dried oregano
- 4 tbsp apple cider vinegar
- juice of 1 lime
- pink Himalayan salt and freshly ground black pepper
Preparation
Preheat the oven to 180°C/350°F/gas 4.
To make the chimichurri sauce, simply place all the ingredients in a blender and blitz to a rough paste, adding extra oil or water if needed.
Remove the outer leaves of the cauliflower and slice lengthways into 1cm thick slices. Try to cut at least four whole steaks from each cauliflower, enough for two each.
Heat the oil in a large frying pan over a high heat. Once hot, fry the cauliflower steaks for 1 minute on each side; you will need to do this in batches.
Transfer onto a baking tray and rub about 8 tablespoons of the chimichurri sauce over all the slices on each side. Cook in the hot oven for 25 minutes, or until cooked through, turning halfway.
Serve with the remaining chimichurri sauce on top.
