Are you ready for the meatiest vegan entree you’ll ever enjoy? We are talking about a truly vegan creation, not some lab-created meat that is intended to mimic real beef or chicken. This thick center cut of cauliflower is prime for the eatin’! Season it just like a you would a nice filet mignon and cook it over medium heat, either in a pan or on the grill. What you end up with is a tender cauliflower steak that is perfectly crispy on the outside. And the chimichurri is the absolute star of the show!
This chimichurri stands out from the rest because, well, it is simply the best. First off, instead of using red pepper flakes, you char two jalapeños and then place them in a bowl. Cover that bowl with plastic wrap and allow them to steam for 10 minutes. Don some disposable gloves and carefully remove the skin before finely dicing them. You will then proceed to mix them with the other ingredients you chop up. The amount of olive oil you use will depend on your taste preference, but you want the sauce to be more oily than dry.
For the cauliflower steak, you have to cut the head of cauliflower in a specific way. Trying to use the ends of the head of cauliflower will not work because the florets will fall off immediately after cutting. Depending on the size of the cauliflower head, you may get two or three steaks out of the head. Make sure they are about one-half to three-quarter-inch thick. If the steaks are thicker than that, you will likely have to cook them in the oven. These steaks are perfect in the pan or on the grill. If you do them in the pan, you’ll need to throw a little water in the pan to make the steaks tender.
- Prep Time:20m
- Cook Time:10m
- Total Time:30m
- Serves: 4 servings
- Category: Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Cauliflower Steaks
- 1 large head cauliflower
- 1 tbsp. olive oil
- pinch of sea salt
- pinch of black pepper
For the Chimichurri
- 2 jalapeños
- 1 medium shallot, finely diced
- 5 garlic cloves, minced
- 1 bunch flat leaf parsley, chopped
- 1 bunch cilantro, chopped
- 1/3 c red wine vinegar
- 1 lemon, juiced
- 3/4 c extra virgin olive oil
- sea salt and pepper, to taste
Instructions
For the Cauliflower Steaks
- Cut two to three steaks from the center of the cauliflower head. Season each side of the cauliflower steak with a pinch of sea salt and pepper.
- Warm the olive oil in a large frying pan over medium heat for 20 seconds and then add the cauliflower steaks. Cook for three minutes and then flip, cooking for an additional three minutes.
- Flip the steaks again and add about a half-cup of water to the pan. Cover the pan for a couple minutes and then uncover, flip the steaks, and cook until the water evaporates.
For the Chimichurri
- Char the jalapeños over a burner or on the grill. You can even use a torch if you have one!
- Place the charred jalapeños in a bowl and cover with plastic wrap. Wait 10 minutes before uncovering, remove the charred skin while wearing gloves, and then finely dice the peeled peppers.
- Add the diced pepper to a mixing bowl with the rest of the ingredients and mix well. Taste and adjust seasonings as needed.
- Serve the cauliflower steaks and spoon the chimichurri on top. Get a knife and fork and enjoy.
