CHIMICHURRI SAUCE: 50g parsley, stalks removed 2 sprigs of mint 1 tbsp thyme, stalks removed 1 mild red jalapeño, deseeded 3 garlic cloves, crushed ½ cup extra virgin olive oil Zest of 1 lemon 1 tbsp sherry vinegar ¼ tsp sugar NOMU Sea Salt
Preheat the oven to 180°C and line a baking tray with baking paper.
Rinse the cauliflower and cut vertically into 2/3 thick steaks (note that only the middle of the cauliflower can be used for the steaks). Mix together the Olive Oil, Salt, and some of the Roast Rub to form a sauce. Brush both sides of the cauliflower steaks with this mix until they are evenly coated. Roast on one side for 20 minutes, then carefully flip the steaks with a spatula and roast on the other side for an additional 10 minutes until both sides are crisp and cooked (the stems should feel tender when pierced with a knife).
To make the sauce, finely chop the parsley, mint, thyme, and chillies. Combine the garlic, extr virgin olive oil, lemon zest, vinegar, and sugar and set aside for the flavours to infuse. Season with salt (and pepper, if desired)
Once the cauliflower steaks are cooked, remove them from the oven and generously spread with the sauce.
TIP: Top with roasted pine nuts for an extra nutty crunch.
this recipe has been shared from NOMU (www.nomu.co.za)