Cauliflower Steaks with Chimichurri and Broccoli Rabe
Whether you enjoy these cauliflower steaks as a plant-based entree or a delicious side, this simple recipe adds a delicious pop to any meal!
Recipe by Kitchen Confidante
Liren Baker is a New York native who embraced life in California when she moved to San Francisco in 2000. With a background in marketing research and a Master’s degree in clinical psychology, she found her passion for food too irresistible. Immersing herself in the Bay Area’s vibrant culinary culture, Liren is the food photographer, writer, and creator of the food blog, Kitchen Confidante, launched in 2010, where she shares seasonal recipes that are inspired by her life in California, the flavors of her heritage, and her travels. Liren was honored to receive The IACP Legacy of Julia Child Award in 2012 for her piece: Homework with Julia. Kitchen Confidante was also featured as one of the 10 Best Food Blogs of 2013 by PBS Food.
For the Chimichurri Sauce
3 large garlic cloves
3 cups cilantro leaves
1/3 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 tablespoons finely diced red onion
For the Cauliflower Steaks
2 small heads of cauliflower
2 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
1 teaspoon smoked paprika
Lemon wedges, for serving
Broccoli rabe, blanched, for serving (optional)
1. Using a food processor, finely chop the garlic. Add cilantro, olive oil, vinegar, salt, and cayenne pepper, and pulse until the cilantro is finely chopped. Transfer to a small glass bowl, stir in the red onion and set aside. This can be made the day before.
2. Preheat the oven to 350°F with a rack placed in the center of the oven.
3. Remove the tough leaves from the base of the cauliflower and discard; you can leave the tender leaves in place. Trim the stem to create a stable base for the cauliflower. Turn the cauliflower on the flat base, floret side up. Slice the cauliflower in half, straight through the stem, then working from the center cut, slice a 1 1/2- inch thick steak from each half. Reserve the extra trimmed florets for another recipe. Repeat with other cauliflower head.
4. Brush the steaks on each side with olive oil, and season with salt, pepper, and paprika.
5. Preheat a large skillet over medium-high heat. Add about a tablespoon of olive oil to the pan, and add the cauliflower steaks. Cook for about 4 minutes, or until the steaks are turning a golden brown. Flip the cauliflower and transfer the skillet to the oven and roast for about 12-15 minutes, or until the stems are tender when you insert a sharp paring knife.
6. To serve, place a bed of broccoli rabe on each plate, top with cauliflower steak, and drizzle with chimichurri sauce and a touch more olive oil. Serve with a lemon wedge and additional chimichurri.