Cauliflower Steaks with Chimichurri Sauce (Gluten-Free)

Celiac.com 10/29/2020 - If you're looking for a delicious, nutritious, gluten-free addition to your grill repertory, then these cauliflower steaks with garlic-herb chimichurri are just perfect. The cauliflower steaks can be served as a stand alone vegetarian dish, or as a side to a juicy beef steak. Cut thick steaks out of the center of the cauliflower heads, put them on a well oiled sheet pan, roast them to perfection, and hit them with some chimichurri when they're done. You're welcome.

Ingredients:

• 1 large head cauliflower (about 3 pounds)
• 3 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh thyme
• 3-4 garlic cloves
• 2 tablespoons water
• 2 teaspoons sherry vinegar
• 1 teaspoon finely chopped jalapeño pepper
• 1 tablespoon olive oil
• ¾ teaspoon salt, divided
• ½ teaspoon paprika
• Olive oil spray
• Freshly ground pepper to taste

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Directions:
Combine olive oil, garlic, jalapeño and ¼  teaspoon salt in a small saucepan or skillet. 

Cook over medium heat about 2 minutes, until the garlic starts to sizzle, and give off a good aroma. Be careful not to let the garlic turn brown. 

Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside.

Heat oven to 450F. Line a baking sheet with aluminum foil, and coat with cooking spray.

Remove any outer leaves from the cauliflower, but leave the stem intact. 

Place on a cutting board, stem-side down. Some people use a large chef's knife, I like to use thin bread knife, but either way, cut cauliflower into flat ¾-inch-thick slices.  (Save the remaining cauliflower florets for another day).

Place slices on the baking sheet with the cut surfaces touching the pan. Coat the cauliflower with cooking spray and season with the remaining salt and pepper.

Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a fork, about 25 to 35 minutes.

Just before serving, stir parsley into the reserved herb sauce and season with pepper. 

Serve the cauliflower steaks with the chimichurri sauce.