If you’re looking for a quick, easy, and delicious dinner for lent or any other meatless meal look no further than these marinaded cauliflower steaks with Chimichurri Sauce. Cauliflower is such a versatile ingredient, but I love having it as my main dish sometimes. You can use it in so many way because it soaks up the flavor of whatever you season it with. Of course I had to get the freshest produce from
@superiorgrocers to put this meal together! Check out the recipe below 👇🏾
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Cauliflower Steak w/ Chimichurri Sauce
Ingredients:
1 LARGE head of cauliflower - cut into 2-3 steaks
Olive oil
2 tsp paprika
2 tsp chili powder
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp pepper
1-1/2 tsp salt
Chimichurri:
1 cup flat leaf parsley, finelychopped- leaves only, stem removed
1/3 cup cilantro, finely chopped - leaves only, stem removed
1/3 cup fresh oregano, finely chopped - leaves only, stem removed
1/3 cup red onion, finely chopped
4 cloves garlic, finely minced
3TB fresh lemon juice
1/3 cup red wine vinegar
1/2 cup olive oil
1/2 tsp Crushed red pepper flake
1/2 tsp Ground Black Pepper
1 tsp Salt
Instructions:
1. Make your Chimichurri by finely chopping all your herbs, along with the onion and garlic. Add all the minced veg into a bowl along with the seasonings, olive oil, red wine vinegar, and lemon juice. Mix well and set in the fridge
2. Remove the cauliflower leaves and Cut your cauliflower head into 2-3 steaks. Drizzle with olive oil and spice blend. Rub the seasoning in well and set the cauliflower aside until you finish making your side dishes
3. Once you’re ready to cook the cauliflower, heat up about 1-1/2 TB olive oil in a skillet and add in the marinated cauliflower steak. Cook on medium high heat for 6-7 minutes per side until golden brown. Optionally add in a TB of butter and a few cloves of garlic, baste your cauliflower in oil/ butter mixture. Then remove from the pan.
4. Serve with mashed potatoes or any other creamy side you like. Top the cauliflower with the Chimichurri sauce and enjoy! •
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