Rob and I have been on a cauliflower craze since I got the wonderful idea that I should create some fun and creative dishes with this wonderful cruciferous veggie to share with you all. One of the results of this cauliflower spree are these cauliflower steaks that are so easy to make yet brings an air of flair to the table. Especially matched with the chimichurri sauce (which is actually a marinade originally intended for meat) that gives it a nice kick.

Cauliflower steaks has nothing to do with what most people associate the word “steak” but borrows the name to describe the discs you cut out from the head of the vegetable before you get to roasting. I brush mine with some oil mixed with chicken seasoning to give them a savoury makeover before simply roasting in the oven.

In this recipe I serve them with chimichurri which is a new discovery for me and a real good one too. It’s a parsley heavy marinade with chili flakes, garlic and shallots that I use as a sauce for my steaks. In my opinion this sauce takes the cauliflower steaks to a whole new level that you just must try.

Malin x

CAULIFLOWER STEAKS W. CHIMICHURRI

INGREDIENTS:

Cauliflower steaks:

1 head makes two steaks

1 tbsp olive or rapeseed oil per two steaks

1 heaped tsp chicken seasoning per two steaks

Chimichurri sauce, enough for 6-8 servings:

0,75 cup finely chopped parsley

1 medium sized shallot, finely chopped

1 garlic clove, minced

0,4 cup olive oil

0,33 cup lemon juice

1 tsp chili flakes

0,5 tsp salt

Top with:

Fresh thyme

METHOD:

Preheat your oven to 220 degrees celsius.

Cut your cauliflower down the middle, I like to start at the stem. Then cut a roughly half inch thick slice out of each half by cutting it from stem to top once more. Repeat with as many heads as you wish.

Place your steaks on an oven tray and mix your oil with your chicken seasoning. I use 1 tbsp oil and 1 tsp chicken seasoning per two steaks. Brush the oil onto both sides of the steaks.

Roast in centre of the oven for 10-15 minutes, until it has some colour, and then flip. Roast for another 10 minutes, or until the second side gets a bit of colour, at the top of the oven.

While your cauliflower is roasting you can prepare your chimichurri sauce or if you plan ahead you can prepare the sauce a few hours ahead so the flavours have more time to develop.

Simply combine all the chimichurri ingredients in a bowl and mix well. Set aside.

Once your steaks are roasted you can drizzle them with the chimichurri sauce and garnish with some fresh thyme or if you prefer some microgreens for a more neutral tasting garnish.

autumn cauliflower chimichurri dinner party festive parsley roasted steaks