by Meghan Swidler
Ingredients
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2 Tbsp avocado oil
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1 head cauliflower, cut into 2 or 3 1-inch thick vertical slices
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Sea salt
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Freshly ground black pepper
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1 bunch fresh parsley, stemmed and chopped
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1 bunch fresh cilantro, stemmed and chopped
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1/4 cup red wine vinegar
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1/2 tsp red chili flakes
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1 garlic clove
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1 cup extra-virgin olive oil
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1 tsp Trader Joe’s chili onion crunch (optional) for extra spice
Directions
Preheat the oven to 375°F.
Heat a large sauté pan over high heat with avocado oil. Sprinkle cauliflower steaks with sea salt and pepper. Cook 4 minutes per side, or until golden and seared.
Transfer cauliflower steaks into the oven on a baking pan with a silicone baking sheet. Bake for 10 minutes, and broil at the very end for 1-2 minutes.
During this time, combine parsley, cilantro, red wine vinegar, sea salt, garlic, red chili flakes, olive oil, and chili onion crunch in a blender or food processor; blend to combine until smooth.
Spoon chimichurri over hot cauliflower steaks, and enjoy!
