INGREDIENTS
Cauliflower steaks:
1 cauliflower head cut into 3/4 inch thick pieces
Garlic powder divided (as in divide evenly with other spices to coat cauliflower steaks)
Paprika divided
Salt and pepper divided
Avocado oil to get an even layer
Chimichurry sauce:
2 cloves garlic
1/2 cup fresh mint
1 cup fresh parsley
1/2 small shallot
2 tablespoons red wine vinegar
1 teaspoon sea salt
1 tablespoon pepper from fresh cracked peppercorns
1/4 teaspoon red pepper flakes
4-6 tablespoons EVOO
INSTRUCTIONS
1. For chimichurry sauce add garlic, mint, parsley, & shallot to food processor and pulse until chopped (or do by hand and add to a bowl).
2. Add salt, pepper, vinegar, & red pepper to the mixture above and stir. Slowly mix in olive oil to mixture until salt dissolves and until desired consistency (scoop with a fork without it running like water, it will thicken in the fridge). Cover and place in fridge.
3. Preheat oven to 450. Line a large baking sheet with parchment and spray with oil. *optional I like to sear on cast iron and transfer to baking sheet - place cast iron over medium/high heat (after warmed) spray/spread avocado oil.
4. Take cauliflower slices and spray/spread avocado oil. Season evenly with salt, pepper, garlic powder, and paprika.
5. If using cast iron, sear both sides for 2-4 minutes. Place onto baking sheet. Bake 10-15 min per side (if not using cast iron 12-20 min).
6. Remove, add chimichurri, and enjoy.
credit: IG @mealssheeats