Cauliflower steak with Argentinian chimichurri sauce from the grill

Ingredients for 4 servings:

• 1 head of cauliflower, small
• 2 cup(s) parsley, flat, coarsely chopped
• 4 garlic cloves, squeezed
• 1 spring onion(s), cut into rings
• 1 red chili pepper(s), finely chopped
• ½ lemon(s), juice
• ¼ cup red wine vinegar
• 0.67 cup extra virgin olive oil
• ¼ tsp sea salt
• 2 tbsp oregano, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

for all meta types

First: Use a cup (approximately 200-250 ml). Remove the leaves from the cauliflower and cut the cauliflower into 4 steaks, each about 1 cm thick. Do not remove the stem, so the steaks do not fall apart. For the chimichurri sauce, process all ingredients in a food processor or food processor until smooth. Brush the tops of the steaks thoroughly with the chimichurri sauce, ensuring they are well coated (but not dripping), and place them coated-side down on the grill. Close the grill lid for 5 minutes. Then brush the tops of the cauliflower steaks with the chimichurri sauce, flip them over, and grill with the lid on for another 5 minutes. The cauliflower steaks should be tender, but still have a slight bite and nice grill marks. Serve the steaks with the remaining chimichurri sauce.