In this direction a leader of crucifer is cut into steaks, cooked and then lidded with a spirited chimichurri sauce which is crowded rumbling of herby, sour and spicy flavours.
The chimichurri direction below makes a astronomical amount so you may screw whatever sauce odd, which you can work with steak or cowardly. I promote to handbreadth chop the herbs, chilli and springiness onions so that the sauce is a bit chunkier but to save abstraction and create a smoother sauce you could instead express everything into a blender or matter processor and pulse.
This is an implausibly gradual direction to head, but any admonish should be taken when slip the crucifer steaks. The 4 steaks testament come from the tract of the lead of crucifer, but be reliable that a share of the check is included in every steak so that they stop together.
Ingredients
- 1 small head cauliflower
- Chimichurri
- 2 cups packed fresh parsley
- 4 cloves garlic crushed
- 1 shallot
- 1 chilli pepper finely diced
- the juice from 1/2 lemon
- 1/4 cup red wine vinegar
- 2/3 cup extra virgin olive oil
- 1/4 tsp salt
- 2 tbsp fresh oregano
Instructions
- Turn on the barbecue to medium heat.
- To cut the cauliflower steaks, remove the leaves from the base of the cauliflower and cut the cauliflower into 4 steaks that are each 1/2 inch thick, being sure to get a portion of the core in each one as this will hold them together.
- In a food processor combine all of the ingredients for the chimichurri and blitz until smooth.
- Brush the top side of each cauliflower with a spoonful of the chimichurri sauce and then place the steaks oiled side down on the grill. Close the lid to the barbecue and let the steaks cook for 5 minutes. Brush the top sides of each steak with chimichurri sauce before flipping them over and grilling for another 5 minutes. The steaks should be tender with darkened grill marks on both sides.
- Serve the cauliflower immediately with the chimichurri evenly spread on top.
