Roasted Cauliflower Steak with Chimichurri – Food Pharmacy

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Roasted Cauliflower Steak with Chimichurri

Exceptionally dry and sunny weather has created a risk of wildfires across most of Sweden, and right now there are bans on lighting fires and barbecues almost everywhere. Much of Sweden has had barely any precipitation in recent weeks, and the warnings are not to be taken lightly. But every cloud has a silver lining. We all know that throwing ourselves at blackened vegetables straight off the grill is not the best idea. The good bacteria in the colon would love to encounter raw vegetables, but we promise you that you’ll be heading in the right direction if you just lower the temperature.

In truth, we’re a little tired of barbecuing. Also, we feel like now is the time to be extra creative in the kitchen. No time to lose! Keep your ears and eyes open, here’s something completely new: roasted cauliflower steak. In this recipe, a cauliflower head is cut into thick steaks, roasted on the grill (or even better – in the oven) and served with a chimichurri packed with fresh herbs. Let’s go!

Cauliflower Steak with Chimichurri
(serves 4)

1 medium cauliflower head
2 handfuls fresh parsley
4 cloves garlic
1 shallot
1 chilli pepper
juice from 1/2 lemon
1 Tbsp apple cider vinegar
7 Tbsp olive oil
2 Tbsp fresh oregano, chopped
salt

Combine all of the ingredients for the chimichurri (everything except the cauliflower) in a food processor and blend until smooth. Voilà, chimichurri!

Remove the leaves from the base of the cauliflower (save them for a smoothie!) and cut the cauliflower head into four steaks. Make sure to get a piece of the core in each one as this will hold them together.

Brush the cauliflower steaks with a spoonful (or more) of the chimichurri sauce and place them 1) in an oven safe pan, or 2) on the grill. If you go for option 1, preheat the oven to 302° F (150 °C) and bake for just under an hour. Check the oven often, and remember – the lower the temperature, the better!

If you go for option 2, let the steaks cook for 5 minutes on each sides (or until they’re tender). But before lighting that backyard grill or barbecue, make sure current weather conditions are safe. Bon appétit!

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