Cauliflower Steak with Chimichurri Sauce and Roasted Grape Tomatoes

All photography by August Nyson. See all her beautiful work here
Recipe originally created for the August '18 edition of Women's Lifestyle Magazine. Check it out here

Gluten free, Grain free, Dairy free, Vegan

Makes 2+ meals

Chimichurri sauce
¾ cup Parsley, finely chopped 
3 Tbsp. Red Wine Vinegar
1.5 Tbsp Oregano
½ tsp Red Pepper Flakes
1 ½ tsp Salt
4 cloves Garlic
½ cup Olive Oil

1.) Add all items to a food processor. Pulse and blend on low to chop and combine, but do not puree.
2.) Allow to marinate for at least one hour before serving. Can be made a day ahead.

Cauliflower steak with Roasted Grape Tomatoes
2 Cauliflower heads
Juice of 1 lime
1/3 cup Olive Oil
½ tsp salt
Freshly cracked black pepper
1 cup Grape Tomatoes

1.) Preheat oven to 350 degrees
2.) In a small bowl, whisk together lime juice, oil and salt. Set aside.
3.) Carefully trim off sides of the cauliflower heads into cauliflower steaks about 1 ½” thick. (Save cauliflower pieces for another recipe)
4.) In a sauté pan, heat a small amount of oil and sear each cauliflower steak on both sides until golden brown.
5.) Gently place cauliflower steaks on a roasting pan. Coat both sides with lime marinade and sprinkle with freshly cracked black pepper
6.) Add grape tomatoes to pan and brush with oil
7.) Place roasting pans in oven for 30-40 minutes, until fork tender.
8.) Carefully transfer cauliflower steaks and grape tomatoes to serving plates. 
9.) Generously garnish with Chimichurri sauce and enjoy!


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