Cauliflower Steaks with Chermoula Sauce

Ingredients

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– Cauliflower – Olive Oil – Salt and Pepper For the Chermoula Sauce: – Cilantro – Parsley – Olive Oil – Lemon Juice – Garlic – Spices. Cumin, paprika, coriander, cayenne (optional), and salt.

yield

time

4 servings

35 minutes

Step 

1

Cut off the bottom stem end from the cauliflower so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use.

Step 

2

Heat up the oil in a large, oven-proof skillet, and add the cauliflower "steaks." Season them with salt and pepper to taste and fry for about 3 minutes on each side, until slightly browned.

Step 

3

Transfer the skillet to a preheated 400°F oven and bake for 15 minutes. In the meantime, make the Chermoula sauce.

Step 

4

To make the sauce, just place all of the ingredients into the food processor and blend until smooth.

Step 

5

Remove the cauliflower from the oven and spread a generous amount of Chermoula sauce on each "steak." Serve hot.

How to Store

To store any leftover Cauliflower Steaks with Chermoula Sauce, just place them in an airtight container in the refrigerator once they have cooled. They will stay fresh for about 4-5 days.

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Press "Learn More" below  for exact measurements and step-by-step photo and video instuctions.

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