Cauliflower Steak with Chimichurri Sauce
A delectable plant-based alternative to traditional steaks, this dish features thick cauliflower slices grilled to a golden-brown perfection. Drizzled with a vibrant and zesty chimichurri sauce, it offers a bold and satisfying flavor that will make even meat lovers drool.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
1 large cauliflower head
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh parsley leaves
1/4 cup fresh oregano leaves
4 cloves garlic
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
Instructions
1. Preheat your grill to medium-high heat.
2. Remove the leaves and stem from the cauliflower, then slice it into thick, 1-inch steaks.
3. Brush both sides of each cauliflower steak with 2 tablespoons of olive oil and sprinkle with smoked paprika, salt, and black pepper.
4. Place the cauliflower steaks on the grill and cook for 5-7 minutes per side, or until tender and golden brown.
5. While the cauliflower is grilling, prepare the chimichurri sauce by combining parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil in a food processor. Blend until smooth. Season with salt and pepper to taste.
6. Once the cauliflower steaks are cooked, remove them from the grill and drizzle generously with the chimichurri sauce.
7. Serve immediately and enjoy.
Storage
Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the cauliflower steaks in a preheated oven at 350°F for about 10 minutes, or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
