Confession: I. Love. Cauliflower. Especially cooking with cauliflower. Why? This produce aisle staple is packed with nutrients and waiting to soak up the flavor of anything it’s paired with. With a little creativity, this versatile vegetable can outshine its cruciferous vegetable counterparts, and is perfect for everything from main courses, to side dishes, and even dessert. During the summer, I shared my recipe for Cauliflower Brownies and Ice Cream, but with fall in full swing, I couldn’t resist sharing another cauliflower favorite of mine: Hearty Cauliflower Steak with Homemade Chimichurri Sauce.
One of the things I love about cauliflower is that it’s loaded with vitamin C and has 11 grams of protein per head. Vegetarians and vegans alike can rejoice at this protein-packed meat alternative. And since it is one of the more substantial vegetables, it makes a great base for sauces like my favorite aromatic chimichurri sauce. I have to add that I’ve never been one to obsess over calories, but this is a fact that’s hard to ignore: 1 cup of cauliflower is just 25 calories.
Cauliflower steak is the perfect healthy recipe for crisp fall evenings, and couldn’t be easier to make. When I’m in the mood for this filling meal, I love using Bosch Induction Cooktop with FlexInduction technology – it make cooking simple and fun! Watch this video to learn how to prepare this flavor-packed recipe that is bound to impress your herbivore and omnivore friends, alike. Or, you can also find the full recipe below.
HEARTY CAULIFLOWER STEAK WITH HOMEMADE CHIMICHURRI SAUCE
For the Cauliflower Steak:
¼ cup avocado oil
1 head cauliflower, cut into ½-inch-thick vertical slices
½ teaspoon sea salt
Freshly ground black pepper
For the Chimichurri Sauce:
1 bunch parsley, destemmed
1 bunch cilantro, destemmed
2 garlic cloves, chopped
¼ cup red wine vinegar
½ teaspoon sea salt
¼ teaspoon red chili flakes
¾ cup olive oil
1. Preheat the oven to 375°F. Heat a large pan over high heat using your Bosch Induction Cooktop.
2. Add the oil, sprinkle the cauliflower slabs with salt and pepper, and cook for 2 to 4 minutes per side, or until golden and crispy.
3. Transfer the pan to your Bosch Wall Oven and cook for an additional 10 minutes, or until the cauliflower is tender.
4. To make the chimichurri, combine the parsley, cilantro, garlic, vinegar, salt, and red chili flakes in a food processor and pulse lightly. Stream in the olive oil and process until smooth.
5. Spoon the chimichurri over the cauliflower to serve.
Tip: Cauliflower does not freeze well (it gets mushy). But if you do have excess cauliflower, you can freeze it if you plan to make a puree from the frozen heads. Just trim the head into florets and blanch them for 3 minutes before freezing.
Danny Seo is a brand ambassador for Bosch home appliances. For more inspiring ideas to live a healthier, natural lifestyle, visit DannySeo.com. Danny’s new cookbook, Naturally Delicious, is available now.