Cauliflower ‘steaks’ with chimichurri sauce and a rocket salad
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- 15g coriander, roughly torn
- 15g flat-leaf parsley, roughly torn
- 2 red chillies (1 chopped, 1 sliced)
- 1 clove garlic, chopped
- 1tbsp Asda Red Wine Vinegar
- 3tbsp extra virgin olive oil
- Zest and juice 1 lemon
- 1 large cauliflower
- 1tbsp rapeseed oil
- 60g wild rocket
- ½ red onion, sliced
To make the chimichurri sauce, put the coriander, parsley, chopped chilli, garlic, red wine vinegar, olive oil, lemon zest and lemon juice into a blender. Blitz to a loose consistency, adding in 1-2tbsp water, if needed.
Heat a griddle pan on high until smoking hot.
Slice the cauliflower into 8 steaks, each 1cm thick; brush all over with rapeseed oil. Cook on the griddle pan for 4-6 mins on each side, until the cauli is tender and char lines appear.
Put onto a serving dish; drizzle with the chimichurri.
Toss together the wild rocket, sliced chilli and ½ red onion.
Divide the salad between 4 plates. Serve each person 2 cauli steaks, with any extra sauce on the side.