Author: Lauren Grant of Zestful Kitchen
Serving Size: 4 (1 cup sauce)
Takes 25 minutes
⅓ cup olive oil
2 Tbsp. red wine vinegar
2 Tbsp. fresh lime juice
1 cup parsley
1 cup cilantro
½ cup chopped white onion
¼ cup oregano or mint
3 garlic cloves
1 serrano or jalapeno ribs and seeds removed, chopped
1 tsp. kosher salt
1 tsp. lime zest
2 heads cauliflower
3 Tbsp. olive oil
Salt and black pepper
1. For the chimichurri, combine oil, vinegar, and lime juice in a liquid measuring cup. Process parsley, cilantro, onion, oregano, garlic, serrano, salt, and zest in a food processor until minced. With processor running, stream in oil mixture until combined; season with salt and pepper to taste. Chill until ready to serve.
2. For the cauliflower steaks, trim leaves from cauliflower heads. Place heads steam side down and cut, top to bottom, into 1-inch thick slices, or “steaks”. Place steaks on a sheet pan, brush both sides with oil, and season with salt and pepper.
3. Coat a large cast-iron skillet with nonstick spray, heat skillet over medium-high for 5 minutes. Add 2 steaks to skillet, place an additional cast-iron skillet or weighted pan on top of steaks, and cook until charred, 3–4 minutes. Flip steaks and cook another 2–3 minutes until charred. Transfer to a serving platter and repeat with remaining steaks.
4. Serve cauliflower steaks with chimichurri sauce.
5. Chimichurri is a classic Argentinian sauce comprised of fresh herbs, olive oil, vinegar, and garlic. This Mexican take, featuring cilantro, serrano, and lime, is the perfect sauce to go alongside savory cauliflower steaks. For this recipe, the cauliflower steaks are cooked in a screaming hot cast-iron skillet, but with summer just around the corner, they would also be great on the grill.
Keep this chimichurri recipe handy all summer long as it’s perfect with just about any grilled meat or fish.