Cauliflower Steak with Chimichurri
Ingredients
- 1 small head cauliflower
Chimichurri
- 2 cups packed fresh parsley
- 4 cloves garlic crushed
- 1 shallot
- 1 chilli pepper finely diced
- the juice from 1/2 lemon
- 1/4 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- 1/4 tsp salt
- 2 tbsp fresh oregano
Preparation
Turn on the barbecue to medium heat.
To cut the cauliflower steaks, remove the leaves from the base of the cauliflower and cut the cauliflower into 4 steaks that are each 1/2 inch thick, being sure to get a portion of the core in each one as this will hold them together.
In a food processor combine all of the ingredients for the chimichurri and blitz until smooth.
Brush the top side of each cauliflower with a spoonful of the chimichurri sauce and then place the steaks oiled side down on the grill.
Close the lid to the barbecue and let the steaks cook for 5 minutes.
Brush the top sides of each steak with chimichurri sauce before flipping them over and grilling for another 5 minutes.
The steaks should be tender with darkened grill marks on both sides.
Serve the cauliflower immediately with the chimichurri evenly spread on top
