Cauliflower Steak with Chimichurri Sauce
1 serving
20 minutes
Cauliflower steak with chimichurri sauce is a vibrant and aromatic recipe that redefines traditional steak concepts. This dish combines crispy caramelized cauliflower with a rich herb chimichurri sauce, traditionally paired with meat dishes but presented here in a new light. The deep flavors of herbs—cilantro, parsley, and dill—enhanced by the freshness of lemon and the spice of black pepper create a harmonious blend with the tender texture of the cauliflower. This dish is versatile: it can serve as a main vegetarian course or an impressive side dish. Garnished with hazelnuts and spicy chili, it brings a play of textures and flavors to the table. Such a steak not only pleases the eye but also pleasantly surprises with its complexity while remaining light and healthy.
1
Prepare chimichurri sauce: combine cilantro, dill, parsley with olive oil, salt, and pepper in one container and blend with an immersion blender. Squeeze the juice of half a lemon into the mixture.
- Coriander: 50 g
- Dill: 50 g
- Parsley: 50 g
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
2
Cut the cauliflower head into 2 cm thick steaks with a sharp knife. Blanch them slightly and place them in a hot pan with olive oil. Fry on high heat for 2 minutes on each side.
- Cauliflower: 250 g
- Olive oil: to taste
3
Place the steak on a plate and pour sauce on top. Decorate with chili and hazelnuts, previously crushing the hazelnuts with the flat side of a knife like garlic.
- Hazelnut: 50 g