Cauliflower steaks with chimichurri

Name: Cauliflower steaks with chimichurri
Total time: 40 min
Cuisine: Argentinian
Ingredients: 1 cauliflower, cut into 2 thick slabs; 3 tbsp olive oil; 1 tsp smoked paprika; 30g flat leaf parsley, finely chopped; 1 tbsp fresh oregano, chopped; 2 garlic cloves, crushed; 1 red chilli, finely chopped; 2 tbsp red wine vinegar

Thick roasted cauliflower steaks with a punchy parsley, garlic and red wine vinegar sauce.

Time40 min
LevelEasy
Costabout £1.55 a head
Oven220°C (200°C fan)

2 servings

Ingredients

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1cauliflowercut into 2 thick slabs
3 tbspolive oil
1 tspsmoked paprika
30 gflat leaf parsleyfinely chopped
1 tbspfresh oreganochopped
2garlic clovescrushed
1red chillifinely chopped
2 tbspred wine vinegar

Method

1
Heat the oven to 220°C (200°C fan). Rub the cauliflower steaks with 1 tbsp oil and the paprika. Season.
2
Roast on a tray for 30 minutes, turning once, until deep golden and tender at the core.
30 min
3
Meanwhile, mix the parsley, oregano, garlic, chilli, vinegar and the remaining oil to make the chimichurri.
4
Rest the sauce for 10 minutes so the flavours mingle.
10 min
5
Serve each steak with a spoonful of chimichurri over the top.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.