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:

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