Cauliflower can be transformed into something totally different to the vegetables you may be used to, it can be replaced for meat. “No” it doesn’t taste the same the best accompaniment for this is herby garlic chimichurri sauce which originates Argentina.
2 large cauliflowers
1 tbsp olive oil
2 shallots, peeled and
6 garlic cloves, peeled
½ fresh red chilli, deseeded
1 bunch of fresh parsley, leaves
1 bunch of fresh coriander, leaves
125ml (1/2 cup)
Extra-virgin olive oil
4 tsp dried oregano
4 tbsp Apple cider vinegar
Juice of 1 lime
Pink Himalayan salt and freshly ground black pepper
1.Preheat the oven to 180°C/350°F/gas 4.
2.To make the chimichurri sauce, simply place all the ingredients in a blender and blitz to a rough paste, adding extra oil or water if needed.
3.Remove the outer leaves of the cauliflower and slice lengthways into 1cm thick slices. Try to cut at least four whole steaks from each cauliflower, enough for two each.
4.Heat the oil in a large frying pan over a high heat. Once hot, fry the cauliflower steaks for 1 minute on each side- you will need to do this in batches.
5.Transfer onto a baking tray and rub about 8 tablespoons of the chimichurri sauce over all the slices on each side. Cook in the hot oven for 25 minuets, or until cooked through, turning halfway.
6.Serve with the remaining chimichurri sauce on top.