Chimichurri Cauliflower “Steaks”
1 large head cauliflower
1 tsp. ground cumin
5 tbsp. canola oil
1/4 c. loosely packed cilantro, finely chopped
3 tbsp. red wine vinegar
1 small clove garlic, crushed with press
1 jalapeno chile, seeded and finely chopped
Cut 2 slices from center of cauliflower (each about 1-inch thick); reserve remaining cauliflower for another use.
Combine cumin and 1 tablespoon canola oil and brush all over cauliflower slices; sprinkle with 1/4 teaspoon salt.
In 12-inch oven-safe skillet, heat 2 tablespoons oil on medium-high until hot. Add cauliflower; cook 3 minutes. Turn slices over. Place skillet in 425 degrees F oven; roast 15 to 20 minutes or until stem is tender.
Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeno, remaining 2 tablespoons oil and 1/8 teaspoon salt. Serve "steaks" with herb sauce.
Enjoy your meal!