Chimichurri Cauliflower Steaks

Chimichurri Cauliflower Steaks
Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 4.75 dollar
Difficulty level: 2 out of 4

9 Ingredients

Number of servings
4
For the chimichurri
  • 12tablespoons olive oil, divided
  • 5 cloves garlic, crushed
  • 2 medium shallots, peeled and minced
  • 1 bunch parsley, fresh, chopped
  • 1 bunch coriander, fresh, chopped
  • 10tablespoons red wine vinegar
  • 1teaspoons chilli flakes
  • 1 large cauliflower
  • 1 pinch sea salt

Nutrition per serving

2380 Kilojoules or 570 Calories
27% of daily energy intake*
Protein
6.1grams
Fat
54.5grams
Carbs
15.2grams
Sugars
9.5grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Cauliflower steak is given a zingy twist with punchy and quick chimichurri salsa.

Method

Step 1 of 5

Pre-heat the oven to 180°C/160°C fan-forced. Trim the cauliflower leaves, slice off the base and cut in half. Cut each half into 2 thick, flat steaks, keeping the rounded edges for future dishes.

Step 2 of 5

In a large pan over a medium high heat, heat 2 tablespoons of olive oil and add the cauliflower steaks. Cook for 5 minutes on each side, until crisp and golden.

Step 3 of 5

Place the cauliflower steaks on a baking sheet and roast for 15 minutes or until tender.

Step 4 of 5

To a large bowl, add crushed garlic, minced shallots and very finely chopped parsley, coriander and chilli flakes. Stir in the vinegar and remaining olive oil and add sea salt.

Step 5 of 5

Serve the cauliflower steaks warm with chimichurri on top.

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