- Level
- easy
- Prep Time
- 40 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- Chimichurri Sauce
- 1⁄2 cup
- olive oil
- 125 ml
- 1⁄3 cup
- parsley leaves and stems, finely chopped
- 15 g
- 1⁄3 cup
- cilantro leaves and stems, finely chopped
- 15 g
- 2 tbsp
- lemon juice (see Chef’s tip)
- 30 ml
- 1/2 tsp
- red pepper flakes, or more to taste
- 2.5 ml
- 2
- green onions, finely chopped
- 1
- small garlic clove, finely grated
- Cauliflower
- 2
- medium cauliflowers with leaves
- 3⁄4 cup
- canned white beans, drained (see Chef’s tip)
- 135 g
- 1⁄4 cup
- 2% or 5% plain Greek yogurt
- 60 ml
- 1 tbsp
- lemon juice
- 15 ml
- 3 tbsp
- olive oil
- 45 ml
- 1⁄2 tsp
- sweet paprika
- 2.5 ml
- 1⁄2 tsp
- salt
- 2.5 ml
- 1
- garlic clove, finely grated
- 1
- lemon, zest finely grated
- 1⁄2 cup
- roasted sliced almonds
- 55 g
Directions
- Step 1
- Chimichurri Sauce In a bowl, combine all of the ingredients. Season with salt. Set aside.
- Step 2
- Cauliflower On a work surface, cut 2 slices, each ¾ inch (2 cm) thick, from the centre of each cauliflower, cutting all the way down to the base and keeping the leaves intact. On a baking sheet or large plate, lay out the cauliflower slices. Cut the remaining cauliflower into small florets. Set aside 2 cups (200 g) of florets to make the purée. Set any remaining florets aside for another use.
- Step 3
- In a pot of salted boiling water, cook the 2 cups (200 g) of cauliflower florets for 10 minutes or until tender. Drain. Return the florets to the pot.
- Step 4
- In the pot off the heat, add the white beans, yogurt and lemon juice. Season with salt and pepper. Using a hand blender, purée the ingredients until smooth. Add a bit of water to thin out the purée as needed. Keep warm.
- Step 5
- Meanwhile, in a small bowl, combine the oil, paprika, salt, garlic and lemon zest. Using a pastry brush, cover the cauliflower steaks with the oil mixture on each side. Set aside.
- Step 6
- Preheat the grill, setting the burners to medium-high. Oil the grate.
- Step 7
- Grill the cauliflower steaks for 5 to 7 minutes on each side or until golden and tender.
- Step 8
- Divide the cauliflower purée among four plates. Garnish with the cauliflower steaks. Sprinkle with the almonds and serve with the chimichurri sauce.
Tips
Before juicing the lemon, grate the zest over a bowl. You will need the zest to marinate the cauliflower steaks at step 5.
The white beans give the purée a rich and creamy texture.
