Name: Cauliflower Steaks with Chimichurri Sauce
Yield: 4
Ingredients: 1 large head cauliflower; 1 tbsp olive oil; 1 tsp Windsor® Coarse Himalayan Pink Salt, divided; 1 tsp cracked black pepper; 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 olive oil

Gluten Free, Main Meals
Salt Type Himalayan Pink Salt

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 olive oil

Units:

Instructions

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.
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.

Servings: 4

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 olive oil

Units:

Instructions

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.
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.

Servings: 4

A creation of Cameron Linville (@freckledfoodie).

Comments are closed.