Meaty pieces of roasted purple cauliflower steaks covered with the most delicious zesty and spicy chimichurri is the ideal side dish (or main dish!) for your next weeknight dinner. All of this takes about 5 minutes of "hands-on" time and 30 minutes total.
Course: Side Dish
Keyword: roasted vegetables, sauces for vegetables
1headpurple cauliflower (or 2 if they're small)
1cupparsley (flat leaf or curly), tightly packed
1cupcilantro, tightly packed
1serrano or jalapeno pepper, sliced (seeds kept or removed)
¼tsp red pepper flakes
2Tbspfresh lemon juice
2Tbspred wine vinegar
salt and pepper, to taste
½cupgood quality olive oil
Preheat oven to 425 degrees F. Remove and trim stem from cauliflower head. Cut purple cauliflower vertically in ¾"-1" slices . Place cauliflower on a baking sheet lined with aluminum foil. Brush with just a little bit of olive oil, salt, and pepper. Bake for 20-25 minutes or until fork tender.
Meanwhile, combine all of the chimichurri ingredients except for olive oil in a food processor. Mix on high until well combined then slowly add in olive oil until completely combined.
When cauliflower comes out of the oven, serve on a plate with chimichurri sauce. Serve immediately.
If you want to tone down the spice a little, use a jalapeno instead of a serrano. If you want to tone it down even more, take away both the hot pepper and the red pepper flakes. Storing: Store chimichurri in a jar in the refrigerator. It will stay fresh for 5-6 days.