Cauliflower steaks with chimichurri sauce and rocket salad

Cauliflower ‘steaks’ with chimichurri sauce and a rocket salad

Chargrilling cauli unlocks amazing hearty flavours, enhanced by a punchy, Argentinian-inspired sauce

By , 24 January 2020

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Cauliflower ‘steaks’ with chimichurri sauce and a rocket salad
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 299 serving contains
  • Energy

    801KJ

    191KCAL

    10%
  • Fat

    12.0g

    med

    17%
  • Saturates

    1.5g

    low

    8%
  • Sugars

    7.8g

    low

    9%
  • Salt

    0.05g

    low

    1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100: 268kJ/64kcal.
Ingredients
  • 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
Method
  • 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.