Roasted Cauliflower Steaks and Portobellos with Chimichurri
 
Ingredients
Roasted Cauliflower Steaks and Portobello Mushrooms
  • 1 head of cauliflower
  • 2 portobello mushrooms
  • 4 cloves of garlic, smashed and peeled
  • olive oil
  • sea salt
  • white pepper
  • smoked paprika (optional)
Chimichurri
  • 2 c chopped Italian parsley
  • 2 T fresh oregano (or 1 t dried)
  • 4 cloves of garlic, smashed
  • 3 T fresh lemon juice (or red wine vinegar)
  • ½ t red pepper flakes
  • ½ t sea salt
  • ¾ c good quality extra virgin olive oil
Instructions
Roasted Cauliflower Steaks and Portobello Mushrooms
  1. Preheat your oven to 425°. Lightly coat a baking sheet with olive oil. Trim the mushroom stems and place them, bottom side up on the sheet.
  2. Remove the outer leaves of the cauliflower gently. Place it on a cutting board and slice it in half-inch slices with a long sharp knife. These steaks are fragile, so delicately place them on the baking sheet. Scatter the garlic over the veggies. Drizzle with olive oil. Generously season with sea salt. Sprinkle a few small pinches of white pepper over the veggies. If you want, sprinkle a few pinches of smoked paprika over the cauliflower only.
  3. Bake for 40 minutes or until cauliflower is golden and mushrooms have wilted a bit. Remove the mushrooms. Gently flip the cauliflower over and bake for another 5-10 minutes to get more color. Remove from the oven and discard the garlic. Serve topped with a generous spoonful of chimichurri.
Chimichurri
  1. Place all ingredients, except the oil, into a blender or food processor.  Pulse until mixture is chopped and combined, but do not allow a puree. Stream in the olive oil, continuing to preserve the texture by pulsing. Cover and refrigerate. It is best to make it a day in advance for flavors to meld, but you can use it after 2 hours or resting time. Spoon onto roasted or grilled veggies and enjoy!
Recipe by Mamaguru at http://mamaguru.com/roasted-cauliflower-steaks-and-portobellos-with-chimichurri/