Cauliflower “Steaks” With Chimichurri Sauce? Yes, Please

1 large head cauliflower
1 tsp. ground cumin
5 tbsp. canola oil
1/4 c. loosely packed cilantro
1/4 c. loosely packed fresh parsley leaves
3 tbsp. red wine vinegar
1 small clove garlic
1 jalapeño chile

Trim leaves and any excess stem from cauliflower. Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from center of cauliflower (each about 1 inch thick); reserve rounded wedges for another use. Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices. Sprinkle with ¼ tsp. salt.

In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot. Add cauliflower; cook 3 minutes. Turn slices over. Place skillet in 425°F oven; roast 15 to 20 minutes or until stem is tender when pierced with tip of paring knife. Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ⅛ tsp. salt. Serve with the sauce.

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