Main Dish
CAULIFLOWER STEAKS WITH CHIMICHURRI SAUCE
A CREATION OF CAMERON LINVILLE (@FRECKLEDFOODIE)
Ingredients
Cauliflower Steaks
- 1 large head cauliflower
- 1 tbsp olive oil
- 1 tsp Windsor® Coarse Himalayan Pink Salt, divided
- 1 tsp cracked black pepper
Chimichurri Sauce
- 2 cloves garlic
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 tbsp fresh oregano
- 1 tsp Windsor® Fine Himalayan Pink Salt
- 1 tsp cracked black pepper
- 1 jalapeño, stem removed
- 1 lime, juiced
- 1/4 cup red wine vinegar
- 1 1/2 cups
Cauliflower Steaks
- 1 large head cauliflower
- 1 tbsp olive oil
- 1 tsp Windsor® Coarse Himalayan Pink Salt, divided
- 1 tsp cracked black pepper
Chimichurri Sauce
- 2 cloves garlic
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 tbsp fresh oregano
- 1 tsp Windsor® Fine Himalayan Pink Salt
- 1 tsp cracked black pepper
- 1 jalapeño, stem removed
- 1 lime, juiced
- 1/4 cup red wine vinegar
- 1 1/2 cups
Featured Windsor Products
Recipe Preparation
For the Cauliflower Steaks
- Preheat oven to 425°F (220°C).
- Rip the leaves off the base of cauliflower and chop off the bottom 2 inches (5 cm) of the stem.
- Place cauliflower upright on its stem and cut it into 1-inch-wide (2.5 cm) thick “steaks.” Set aside.
- Mix olive oil with 1/2 tsp of Windsor® Coarse Himalayan Pink Salt and cracked black pepper. Rub mixture onto cauliflower steaks.
- Place steaks on a parchment-lined baking sheet and bake for 40 minutes or until golden on the outside and cooked through.
For the Chimichurri Sauce
- While cauliflower steaks are cooking, place garlic, parsley, cilantro, oregano, Windsor® Fine Himalayan Pink Salt, cracked black pepper, jalapeño and lime juice in a food processor. Pulse a few times until mixture has formed a thin consistency.
- Slowly pour in red wine vinegar and olive oil, and pulse a few more times until mixture is fully combined.
- Drizzle chimichurri sauce over roasted cauliflower steaks and finish with 1/2 tsp of Windsor® Coarse Himalayan Pink Salt.