Cauliflower steaks with Chimichurri sauce
2 cauliflower steaks (from 1 large cauli)
1 tbsp smoked paprika
3 garlic cloves
2 tbsp butter
Salt Pepper
Olive oil
CHIMICHURRI Large bunch of parsley
1 garlic clove
1 red chilli
2 tbsp red wine vinegar
100ml extra virgin olive oil
Salt Pepper
1. First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar.
2 Season to taste, then stream in the olive oil whilst mixing until thoroughly combined. Set aside.
3. For the cauliflower, chop into steaks- you should be able to get two from the middle of a large one. Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil to serve alongside the steaks.
4. Chop up the leaves + stems & set aside for a zero-waste garnish.
5. Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well.
6. Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak – press down to sear. After several minutes, flip + fry other side until golden brown.
7. Bash the garlic cloves, add with the butter + baste continuously. Once the steaks are cooked, remove from the pan + add the chopped leaves/stems with a splash more oil & cook until golden + crisp.
