Is there something cauliflower can’t do? In 2020, we’re blending it, mashing it, and making it into vegan buffalo wings. And now that summer is here, you better believe we’re cooking it too.
This robust vegetable is one of the best sources of choline – an essential nutrient for brain development, a strong immune system, and heart health – which many people lack. When dipped in a fresh and tangy chimichurri sauce, it becomes the perfect side dish (or main meal) for your outdoor grilling adventures.
1 head of cauliflower
FOR THE CHIMICHURRI:
2 cups filled with fresh parsley
4 garlic cloves, crushed
1 chili, finely diced
Juice of 1/2 lemon
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
1/4 teaspoon of salt
2 tablespoons of fresh oregano
Light the barbecue medium heat.
Remove the leaves from the base of the cauliflower and cut vertically into 4 steaks, 1/2 inch thick each – make sure you have some of the core in each steak as this will hold them together.
Mix all ingredients in a food processor for the chimichurri and blitz until smooth.
Brush the top side of each cauliflower steak with a dollop of chimichurri sauce.
Place the steaks (oiled side down) on the grill.
Close the cover on the barbecue and cook the steaks for five minutes.
Brush the top sides of each steak with chimichurri sauce before turning and broiling for another five minutes on the other side. Steaks should be tender with charred grill marks on both sides.
Serve the cauliflower immediately with the chimichurri evenly distributed over the top.
Image and recipe courtesy of Carmen Sturdy of everylastbite.com and author of Every Last Bite cookbook
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