Recipe courtesy of Hunter Fieri
Charred Cauliflower with Chimichurri
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 340
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 639
- Total: 25 min
- Active: 20 min
Ingredients
Cauliflower:
2 whole cauliflowers
1/3 cup olive oil, plus more for the grill grates
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Chimichurri:
2 cups fresh parsley
1 cup fresh cilantro
1/2 cup extra-virgin olive oil, or more as needed
1/4 cup red wine vinegar
4 cloves garlic, peeled
1 jalapeño, minced (remove the ribs and seeds for less heat)
1 shallot, quartered
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Directions
- For the cauliflower: Preheat a grill to medium-high heat.
- Remove the outer leaves and trim the stems of the cauliflowers. Cut the cauliflowers in half, from the tops through the stems. From each cauliflower half, cut 1- to 1 1/2-inch-thick slices from top through the stem.
- Drizzle the cauliflower steaks with olive oil and sprinkle with salt, pepper, paprika and cayenne.
- Lightly oil the grill grates. Place the cauliflower steaks on the grill and cook for 4 to 5 minutes per side, or until lightly charred. Remove and set aside.
- For the chimichurri: To a food processor, add the parsley, cilantro, olive oil, vinegar, garlic, jalapeño, shallots, salt and pepper. Blend until the herbs and vegetables are finely chopped and the consistency is slightly thick, adding more olive oil as needed. Taste and adjust the seasonings.
- Place the cauliflower steaks on a platter, then spoon the chimichurri over the top. Serve!