CHIMICHURRI CAULIFLOWER STEAKS
Cauliflower Steaks – Makes 4
2 medium-sized whole cauliflowers
2 to 3 tbls Olive Oil
Salt, to taste
Chimichurri Sauce (Makes 1 Cup)
1 cup packed parsley leaves
1 medium bunch coriander leaves and stems
2 garlic cloves
1 tbs ARGENTINEAN Seasoning Mix
½ Cup Olive Oil
1/3 red wine vinegar
For the Cauliflower:
Heat oven to 200c
Remove the outer leaves of the cauliflower and trim the stem to create a flat base.
Cut the cauliflower into thick slices to give you a flat steak.
Heat olive oil in oven-proof frying pan or skillet (can use two frying pans for 4 steaks).
Place the cauliflower steaks into hot oil and cook until golden brown (about 5 mins).
Carefully flip the steaks.
Cook for another 5 minutes.
Sprinkle with salt.
Put the pan in the oven 8-10 minutes until cauliflower steaks are tender.
Serve with Chimichurri Sauce on top.
To Make CHIMICHURRI SAUCE
Add garlic and shallot to a bowl of small food processor and pulse until minced.
Add parsley and ARGENTINEAN Seasoning Mix
Pulse again until parsley is small.
Scrape the sides and pour into olive oil and red wine vinegar.
Pulse a few more times until the sauce comes together, but keep it chunky.