Roasted Cauliflower Steak with Chimichurri

Instructions

1. Step 1

   Preheat the oven to 220°C and place a rimmed baking sheet inside to heat.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Whisk the parsley, red wine vinegar, garlic, oregano, red chili pepper, the sauce portion of the olive oil, and the sauce portion of the salt in a small bowl. Set the chimichurri aside while the cauliflower cooks.

   Ingredients used: 2.0 gr Dried Oregano, 75.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic, 30.0 gr Parsley, 1.0 gr Red Chili Pepper, 30.0 ml Red Wine Vinegar, 3.0 gr Salt

   Cookware: small bowl, whisk

3. Step 3

   Rinse and thoroughly dry the cauliflower. Remove the leaves, trim each stem without removing the core, and cut two sturdy 2.5 cm center steaks from each head; separate loose side sections into large florets.

   Ingredients used: 2.0 piece Cauliflower

   Cookware: Chef Knife, cutting board

4. Step 4

   Carefully remove the hot baking sheet. Arrange the cauliflower steaks and loose florets in one layer, brush both sides with the roasting portion of the olive oil, and season with the roasting portion of the salt and all the black pepper.

   Ingredients used: 2.0 gr Black Pepper, 45.0 ml Extra Virgin Olive Oil, 6.0 gr Salt

   Cookware: pastry brush, rimmed baking sheet

5. Step 5

   Roast at 220°C until the undersides are deeply browned.

   Timer: 20 min (fixed)

   Cookware: oven, rimmed baking sheet

6. Step 6

   Turn the steaks and florets carefully with a wide spatula. Continue roasting until browned and tender enough to pierce easily through the thickest part.

   Timer: 15 min (fixed)

   Cookware: oven, rimmed baking sheet, Wide spatula

7. Step 7

   Rest the roasted cauliflower briefly, then transfer it to plates and spoon the chimichurri over the top.

   Timer: 5 min (fixed)

   Cookware: small bowl, Wide spatula