Chimichurri Grilled Cauliflower Steak with Mashed Peas & Grilled Vegetables
Servings – Number of portions: 4
Cooking Time – 30 minutes
Ingredients
Chimichurri: 1 bunch fresh parsley, 1/2 cup fresh cilantro, 3 garlic cloves, 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp dried oregano, 1 tsp red chilli flakes. Cauliflower Steak: 1 large cauliflower, 2 tbsp oil, 2 minced garlic cloves, 1 tsp dried coriander, 1 tsp dried oregano, 1 tsp red chilli flakes. Mashed Peas: 2 cups peas, 1 tbsp oil, 1 tbsp chopped basil. Grilled Vegetables: 1 bell pepper, 1/2 cup baby corn, 1 carrot, 1/2 cup French beans—all cut into batons; 1 cup broccoli florets, 1 tbsp oil, 2 minced garlic cloves, 1 tsp dried oregano, 1 tbsp chopped parsley. Salt and pepper to taste
Instructions
Chimichurri: In a mixer jar, blend parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red chilli flakes, salt and pepper into a coarse sauce.
Steak: Marinate 2-inch wide cauliflower steaks with oil, salt, pepper, garlic, coriander, oregano, and chilli flakes. Apply chimichurri. Heat oil, sear steaks until golden. Transfer to preheated oven at 180°C (350°F) for 12-15 minutes or continue cooking in pan on low flame with a lid on, flipping occasionally.
Peas: Blanch peas in hot water. Sauté them briefly in oil, mash with a ladle, season with salt and pepper, add chopped basil, and remove from the heat.
Vegetables: Blanch bell peppers, baby corn, carrot, French beans, and broccoli in boiling water. Sauté minced garlic in hot oil until aromatic. Add blanched vegetables, toss gently. Season with salt, pepper, oregano and parsley.
Arrange steaks, mashed peas, and grilled vegetables on a plate. Drizzle extra chimichurri sauce before serving.
To read more English recipes, visit our blog section.
Dinesh Joshi