Cauliflower “Steaks” With Chimichurri Sauce

YIELDS: 2

PREP TIME: 0 hours 5 mins

TOTAL TIME: 0 hours 20 mins

Ingredients

1 large head cauliflower

1 tsp. ground cumin

5 tbsp. canola oil

1/4 c. loosely packed cilantro, finely chopped

1/4 c. loosely packed fresh parsley leaves, finely chopped

3 tbsp. red wine vinegar

1 small clove garlic, crushed with press

1 jalapeño chile, seeded and finely chopped

Directions

1. Trim leaves and any excess stem from cauliflower. Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from center of cauliflower (each about 1 inch thick); reserve rounded wedges for another use.
2. Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices.
3. Sprinkle with ¼ tsp. salt.
4. In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot.
5. Add cauliflower; cook 3 minutes. Turn slices over.
6. Place skillet in 425°F oven; roast 15 to 20 minutes or until stem is tender when pierced with tip of paring knife.
7. Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ⅛ tsp. salt.
8. Spoon herb sauce onto finished “steaks.”

SOURCE: Good Housekeeping