Cauliflower “Steaks” With Chimichurri Sauce

YIELDS: 2
PREP TIME: hours mins
TOTAL TIME: hours 20 mins
Ingredients
large head cauliflower
1 tsp. ground cumin
5 tbsp. canola oil
1/4 c. loosely packed cilantro, finely chopped
1/4 c. loosely packed fresh parsley leaves, finely chopped
3 tbsp. red wine vinegar
small clove garlic, crushed with press
jalapeño chile, seeded and finely chopped
Directions
  1. Trim leaves and any excess stem from cauliflower. Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from center of cauliflower (each about 1 inch thick); reserve rounded wedges for another use.
  2. Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices.
  3. Sprinkle with ¼ tsp. salt.
  4. In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot.
  5. Add cauliflower; cook 3 minutes. Turn slices over.
  6. Place skillet in 425°F oven; roast 15 to 20 minutes or until stem is tender when pierced with tip of paring knife.
  7. Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ⅛ tsp. salt.
  8. Spoon herb sauce onto finished “steaks.”

SOURCE: Good Housekeeping