BBQ Cauliflower Steaks with Chimichurri

 

From the Genna Marks Collection

I spent three weeks in Argentina and I am convinced that there isn’t a problem chimichurri can’t solve. It is incredibly bright, herbaceous, and the olive oil coats the mouth beautifully to give a rich texture. We all know it, and love it, with steak but on top of grilled or roasted vegetables, it is a game changer. The best part about pairing it with the Triple Crown Hickory Bourbon BBQ sauce is the smoky element, making it oh so reminiscent of an asado.

Cauliflower.jpeg

Ingredients

  • 2 small heads of cauliflower, cut into steaks

  • ¼ cup shallots, diced

  • 2 tsp garlic, minced

  • ¼ cup fresh oregano, chopped

  • ½ cup fresh Italian parsley, chopped

  • ⅔ cup + 4 tbsp olive oil 

  • 2 tbsp red wine vinegar

  • ½ tsp black pepper + more for cauliflower

  • ½ tsp crushed red pepper flakes 

  • ½ cup Triple Crown Hickory Bourbon BBQ Sauce 

  • ¾ tsp kosher salt + more for cauliflower

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a bowl combine shallots, garlic, oregano, parsley, red wine vinegar, crushed red pepper flakes, ½ tsp pepper, ¾ tsp kosher salt, and ⅔ cup olive oil together and set aside.

  3. Brush both sides of cauliflower steaks with remaining 4 tbsp olive oil and season with salt and pepper. Place on a baking sheet and bake until the stem is fork tender. Time can vary based on the thickness of the steaks, around 40-50 minutes for thicker steaks. 

  4. Take the steaks out and brush with bbq sauce on both sides and place back in the oven for another 15 minutes, broiling for the last 5 minutes. 

  5. Top the cauliflower steaks with chimichurri sauce.

    For more recipes like this follow @gennamarks on Instagram.

 
Andy Wright