Charred Cauliflower Steaks with Almond Chimichurri
 
Prep time
Cook time
Total time
 
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Serves: Serves 2 as a main, 4 as an appetizer
Ingredients
  • 1 head of cauliflower, leaves trimmed
  • 2 Tbsp olive oil
  • ½ tsp smoked paprika
  • ¼ tsp freshly ground pepper
  • ½ tsp salt (smoked salt for bonus points)
  • ½ lemon, juice
  • .
  • Almond Chimichurri:
  • 3 Tbsp whole almonds, skin on, lightly toasted
  • 1.5 cups fresh Italian parsley (leaves and stems), lightly packed
  • ⅓ cup fresh cilantro (leaves and stems), lightly packed
  • 2 Tbsp fresh oregano leaves
  • 4 medium garlic cloves, peeled
  • ½ tsp salt
  • ½ tsp red chilli flakes
  • ½ cup olive oil
  • ½ cup red wine vinegar
Instructions
  1. Preheat oven to 500 degrees. Slice the cauliflower in half through the centre stem, then slice each half again, resulting in 4 large slices of roughly equal width (usually around 1.5-2 inches thick). In a small bowl, combine olive oil, paprika, pepper, salt and lemon juice. Brush over both side of the cauliflower steaks and place on an unlined baking sheet. Bake for 10 minutes then remove from oven and gently flip over each of the steaks. Bake for an additional 5 minutes.
  2. To make the chimichurri, add the almonds to a food processor and pulse until they are very coarsely chopped. Add parsley, cilantro, oregano, garlic cloves, salt and chilli flakes and continue to pulse until everything is blended to a chunky paste, scraping down the sides as needed. Add olive oil and red wine vinegar and pulse once or twice to combine.
  3. Serve cauliflower steaks with several generous spoonfuls of chimichurri (and more to serve... 'cause I always end up wanting more).
Recipe by Port and Fin at https://portandfin.com/charred-cauliflower-steaks-with-almond-chimichurri/