Cauliflower Steaks with Chimichurri

Cauliflower Steaks with Chimichurri

Cauliflower Steaks with Chimichurri

Cauliflower Steaks with Chimichurri

Tessa

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Category

Sides

These cauliflower steaks with Chimichurri sauce make a great side dish. They pair perfectly with a piece of grilled salmon, white fish or chicken.

Ingredients

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    • 2 whole cauliflower
    • 2 tbsp olive oil or butter or ghee

    • 2 tsp Changing Habits Vegetable Stock Powder

    • pinch Changing Habits Seaweed Salt

    • 1/2 tsp Changing Habits Chilli Powder

    • 1 tsp paprika

    • cracked Changing Habits Pepper to taste

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    • 1 cup flat leaf parsley (save a little for the garnish)

    • 1 cup coriander
    • 1 cup baby spinach leaves
    • 1 shallot
    • 2 cloves garlic
    • 1 chilli

    • 2 tbsp Changing Habits Inca Inchi Oil

    • 2 tbsp apple cider vinegar
    • 2 tbsp lemon juice

    • Changing Habits Seaweed Salt to taste

    • Changing Habits Pepper to taste

    Directions

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      1. Preheat oven to 200 degrees Celsius.

      2. Line a baking tray with baking paper and set aside.

      3. Remove leaves from the cauliflower and cut into thick pieces (approximately 1.5 inches thick).

      4. Heat a pan over a medium-high heat and add the olive oil, butter or ghee.

      5. Add the Cauliflower steaks and cook for approximately 5 minutes on each side or until it begins to brown.

      6. Remove and sprinkle both sides with the vegetable stock, salt, chilli, paprika and pepper.

      7. Place on the baking tray and bake for approximately 15 minutes on each side.

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      1. Place all of the chimichurri ingredients in a food processor and blitz for approximately 10 seconds and transfer into a small serving bowl.

      2. Serve the Cauliflower on a platter with the chimichurri and a sprinkle of fresh parsley.
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