Cauliflower Steaks with Chimichurri Sauce
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
The sauce can be stored for about a day; before serving, be sure to take it out of the refrigerator in advance so it warms up to room temperature. One head of cauliflower will yield two steaks, and the trimmings can be used for other dishes.
Ingredients
- Cauliflower - 1 piece
- Vegetable Oil - 1 fl oz
- Scallions - 2 stalks
- Olive Oil - 3 fl oz
- Red Wine Vinegar - 2 spoons
- Fresh basil leaves - ½ spoons
- Citrus Zest Mix - ½ spoons
- Parsley - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 356°F.
Step 2
Cut the cabbage head lengthwise along the core into steaks about 2–3 cm thick.
Step 3
Arrange the steaks in a single layer on a preheated baking tray greased with vegetable oil.
Step 4
Using a brush, coat the steaks with vegetable oil, then season with salt and pepper.
Step 5
Place in the middle of the oven for 30 minutes, turning once during cooking.
Step 6
Trim the green onions, cutting off only the white part, and chop finely.
Step 7
Chop the oregano leaves and parsley coarsely. Cut the garlic into several pieces.
Step 8
Combine the onion, oregano, parsley, and garlic in a blender. Add the lemon zest.
Step 9
Blend all the prepared sauce ingredients in a blender along with the olive oil and vinegar, and add salt and pepper to taste.
Step 10
Season the cabbage steak with the sauce, place any leftovers in a jar, and store it in the refrigerator.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.