Cauliflower Steaks with Chard Chimichurri
I have gotten a lot of requests lately to come up with some easy plant-based dinners to make, especially when cooking for the family. If your family is like mine, we eat different things. My fiance is more of a meat eater & I am more plant-based. One of his favorite meals to eat is a grilled steak with chimichurri sauce, so I decided to get creative while making his and make a similar meal while swapping the main ingredient.
I had seen a lot of recipes on Instagram and on the internet for cauliflower steaks and I decided to give it a try. The recipe requires very little preparation and was surprisingly very filling especially when throwing it over some salad greens. I served mine above with some sunchokes, tomatoes, hemp seeds, and arugula. Here it goes…
Cauliflower Steaks: (Serves 3-4)
1 head of Cauliflower
Celtic sea salt and pepper to taste
High heat cooking oil like ghee or avocado oil
Set oven to 350, slice cauliflower longways in 1-inch slices, sprinkle with salt/pepper & drizzle with oil. Bake for 15-20 minutes until the desired cook is reached. The longer you roast the more nutrients are lost in the cooking process so I like to keep it at 15-20 minutes.
1 cup packed Swiss chard leaves.
2 sprigs fresh oregano
3 cloves garlic crushed.
1/2 cup extra virgin olive oil.
2 tbsp red wine vinegar.
1 tsp Celtic salt.
1/4 tsp pepper.
1/4 tsp crushed red pepper.
Just add all of the ingredients to a Vitamix raw and blend
