When the cauliflower heads come in to season and are so full and beautiful, I love slicing them in to thick steaks and roasting them. I’ll roast anything, and honestly I don’t need a lot fo fanciness, but there is just something amazing about the combination of cauliflower and chimichurri sauce.
Ever had chimichurri? I bet you have, even if you don’t know it! Chimichurri sauce is a latin version of pesto. It is a blend of fresh green herbs, garlic, peppers, oil, and a little vinegar. And delicious beyond means! Traditionally it is used on steaks and rice dishes, but put these two together and you have magic!
- one whole cauliflower, washed and dried
- 2T. avocado oil
- 1t. paprika
- sea salt to taste
- 1 bunch parsley, finely chopped
- 1/2t. dried oregano, or 1/2T. fresh chopped
- 1/2c. olive oil
- 2-3 cloves garlic, diced
- 2T. red wine vinegar
- 2 small red chiles, chopped or 1-2t. red chili pepper flakes
- 1t. sea salt
- Preheat the oven to 425 degrees. Line the baking sheet with parchment paper.
- Slice the cauliflower in to “steaks.” Aim for consistent thickness with each steak.
- Dress with avocado oil, sea salt, and paprika.
- Roast for 25-35 minutes, until softened through but browning at the edges.
- While the cauliflower is roasting, blend the chimichurri ingredients in a food processor until well incorporated. Set aside.
- When the cauliflower is done, remove to a plate and dress with the chimichurri sauce. Enjoy!