This week I have been not-so-patiently counting down to my upcoming weekend getaway to Montana and therefore, trying to eat all the fresh fruits and veggies in my apartment before they all rot. It's like a game I like to play with myself...it's like Mission Impossible but instead of dismantling nuclear warheads or whatever those movies were supposed to be about I'm trying to eat all the food I spent money on.
Last night's creation was Roasted Cauli-Steak with Chimichurri Sauce. Whenever I think of cauliflower, I think of a certain internet meme regarding slowly replacing items in your life with cauliflower...there is no more joy or friendship, only cauliflower.
Roasted Cauli-Steak with Chimichurri Sauce
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| Just look at the crispy edges on that Cauli-Steak! |
1 head cauliflower cut into thick slices (realistically, you can get about 2 solid pieces before your cauliflower just breaks apart into florets)
Non-stick cooking spray
Salt and Pepper, to taste
2 C parsley, ends trimmed
1 small yellow onion, quartered
5 cloves garlic
1/2 lemon, juiced
1/4 C red wine vinegar
2/3 C olive oil
1 Tsp crushed red pepper flake
Salt and pepper, to taste
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick spray.
After you cut up your cauliflower into as many steaks as you can get, arrange them and the remaining florets on the baking sheet. Season both sides with salt and pepper and spray liberally with non-stick spray.
Roast the cauliflower for 25 minutes, flipping half-way through the cooking time.
This recipe really can't be easier...take all remaining ingredients and throw them in the bowl of a food processor. Blitz everything up into not-quite paste like consistency. VIOLA! Really, that's all it takes.
This meal was super filling and the sauce was delicious! We even have a small jelly-sized jar in the fridge with what's leftover to use at a later date!
Enjoy your Star Wars day readers! Tomorrow is Cinco de Mayo AND the Kentucky Derby! What a time to be alive!
Easy and delicious
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