In this stunning, Chimichurri Cauliflower Steaks, a head of cauliflower makes a nice accompaniment to actual steaks, or even, serves them to their particular like a vegetarian alternative to steak. Each head of cauliflower will give you two to three steaks from the center-the sides tend to crumble. For a truly show-stopping demonstration, use the center part of two heads and rescue the remaining portion of the cauliflower for another recipe that requires cauliflower florets.
Recipe adapted from EatingWell
Combine garlic, oil, jalapeno, and 1/4 tsp salt in a Small saucepan or skillet. Cook over moderate heat just until the garlic starts to sizzle, two to four minutes, however, do not allow it to brown. Remove from heat and stir in oregano, thyme, vinegar, water, and paprika. Cover and set aside.
Preheat oven to 450 degrees F. Line a baking sheet with.
Take any outer leaves out of the cauliflower, however, leave the Stem intact. Place onto the cutting board, stem-side down. Using a large chef's knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less undamaged, but the outer slices will crumble into smaller bits. Cut any of the medium bits into 1/2- into 3/4-inch-thick horizontal shapes--it's the flat surfaces that roast the ideal. Place the large and moderate pieces onto the baking sheet with the cut surfaces touching the pan; sprinkle tiny pieces in any empty spots.
Roast the cauliflower, softly turning once halfway through, Until the stalks feel tender when pierced with a knife, then 25 to 35 minutes.
Just before serving, stir parsley into the plant that is reserved Sauce and season with pepper. Drink the cauliflower steaks with sauce.
Ingredients
Directions
Combine garlic, oil, jalapeno, and 1/4 tsp salt in a Small saucepan or skillet. Cook over moderate heat just until the garlic starts to sizzle, two to four minutes, however, do not allow it to brown. Remove from heat and stir in oregano, thyme, vinegar, water, and paprika. Cover and set aside.
Preheat oven to 450 degrees F. Line a baking sheet with.
Take any outer leaves out of the cauliflower, however, leave the Stem intact. Place onto the cutting board, stem-side down. Using a large chef's knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less undamaged, but the outer slices will crumble into smaller bits. Cut any of the medium bits into 1/2- into 3/4-inch-thick horizontal shapes--it's the flat surfaces that roast the ideal. Place the large and moderate pieces onto the baking sheet with the cut surfaces touching the pan; sprinkle tiny pieces in any empty spots.
Roast the cauliflower, softly turning once halfway through, Until the stalks feel tender when pierced with a knife, then 25 to 35 minutes.
Just before serving, stir parsley into the plant that is reserved Sauce and season with pepper. Drink the cauliflower steaks with sauce.
Servings 4
- Amount Per Serving
- Calories 121
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 1.3g7%
- Sodium 479.6mg20%
- Potassium 451.9mg13%
- Total Carbohydrate 8.7g3%
- Dietary Fiber 3.2g13%
- Sugars 2.7g
- Protein 2.9g6%
- Vitamin A 514.3%
- Vitamin C 75.6%
- Calcium 51.8%
- Iron 1%
- Thiamin 0.1%
- Folate 81.6%
- Manganese 26.4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
