From Thomas TK King of Chicago, IL, winner of the January Recipe of the Month Contest! Enter your favorite Gindo's recipe here for your chance to win!
1 cup fresh parsley
3/4 cup extra virgin olive oil
3 Tbs red wine vinegar
2 Tbs dried oregano
2 tsp ground cumin
1 tsp salt
1/2 Tbs minced garlic
1/2 stick of vegan butter
Place parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic & Gindo's Hot Sauce into a blender or food processor. Blend for about 10-15 seconds on medium speed or until ingredients are evenly blended.
Melt 1/2 stick vegan butter. Take 1 Tbs of Chimichurri Sauce and put in 4 ramekins or small containers. Take melted butter and cover the Chimichurri sauce and put into the freezer to solidify, about 30-45 minutes.
1 large head of cauliflower, sliced lengthwise through the core into 4 steaks
1/4 cup extra virgin olive oil
1 Tbs fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes
Salt & pepper to taste
Preheat oven to 400 degrees F
Line baking sheet with parchment paper. Place steaks on baking sheet.
Whisk olive oil, lemon juice, garlic, red pepper flakes, salt & pepper in a bowl.
Brush 1/2 (half) of the mixture over the tops of the Cauliflower steaks.
Roast Cauliflower in the preheated oven for about 15 minutes. Gently turn over each of the steaks and brush remainder of the (olive oil) mixture. Continue to roast until tender and golden - approximately 15 minutes more.
Once Chimichurri Butter is solidified and Cauliflower Steaks are done cooking, take a pairing knife all around the outer edge to pop out each medallion. Place over warm Cauliflower Steaks and let melt. Drizzle a little Gindo's Sun-Dried Tomato Hot Sauce over the top for added color. Serve and enjoy!
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