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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."