Okay, I’ll admit it. I just did a happy dance in my kitchen.
Why did I do a happy dance, you ask? Well, other than the obvious – that it was a great weekend of R&R, friends, and sunshine – I also just nailed chimichurri on my first try. I’m not trying to boast, I promise. I am just really, really excited. Usually I try a new recipe three to four times before getting it right. The entire process takes a certain level of patience, knowing that the first handful of times your creations may be down right disgusting. So tonight, when I took my first stab at chimichurri sauce and it came out exactly how I had hoped, it definitely warranted a happy dance (cue: ‘You Make My Dreams’ by Daryl Hall & John Oates).
So what does one do with their perfected chimichurri, you ask? Up the ante, of course. Live life on the wild side. So instead of reaching for chicken or steak when I made my usual weekend grocery run, I bought a head of cauliflower. And thus, the Chimichurri Cauliflower “Steak” was born.
Here’s to hoping you all get your ‘happy dance’ moment more often.
Chimichurri Cauliflower “Steak”
Yield: 4-5 servings
- 1 bunch flat leaf parsley (stems removed)
- 1/2 bunch cilantro (stems removed)
- 1 lime, juiced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1/4 cup scallions, finely chopped
- 1 large head cauliflower
- Preheat oven to 420F.
- Combine parsley, cilantro, lime juice, salt, pepper, olive oil, and garlic in a food processor or blender until the parsley and cilantro is completely chopped. Set aside.
- To prepare the cauliflower, cut the cauliflower into 1/2-1″ pieces. Spray a baking sheet with nonstick spray and place cauliflower pieces on top.
- Brush one tbsp of olive oil across both sides of cauliflower. Roast for 20 minutes on each side or until cauliflower is somewhat golden and tender when done.
- Top cauliflower with chimichurri sauce. Serve and enjoy!