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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Cauliflower "Steaks" With Chimichurri Sauce

Cauliflower "Steaks" With Chimichurri Sauce

1 large head cauliflower
1 tsp. ground cumin
5 tbsp. coconut oil
1/4 c. loosely packed cilantro, finely chopped
1/4 c. loosely packed fresh parsley leaves, finely chopped
3 tbsp. red wine vinegar
1 small clove garlic, crushed with press
1 jalapeño chile, seeded and finely chopped

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. coconut 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.

Spoon herb sauce onto finished "steaks."

www.goodhousekeeping.com
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