Cauliflower Steaks With Chimichurri Food

CAULIFLOWER STEAKS WITH CHIMICHURRI

Steps:

• Combine oil, garlic, jalapeno and 1/4 teaspoon salt in a small saucepan or skillet. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes, but don't let it brown. Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside.
• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.
• Remove any outer leaves from the cauliflower, but leave the stem intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes--it's the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the pan; sprinkle small pieces in any empty spots. Coat the cauliflower with cooking spray and season with the remaining 1/2 teaspoon salt and pepper.
• Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a knife, 25 to 35 minutes.
• Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.

CHIMICHURRI CAULIFLOWER STEAKS WITH MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• For the cauliflower: Remove the outer green leaves from the head of cauliflower and trim the stem. Using a large knife, cut the cauliflower in half lengthwise, through the core. Cut a 1 1/2-inch thick steak from each half (save the remaining cauliflower for another use).
• Place the steaks on the prepared baking sheet and season with salt and pepper on both sides.
• Whisk the oil, lemon juice, paprika, garlic powder and coriander together in a small bowl. Brush half of the mixture on the top of the steaks, flip them and brush the remaining mixture on the other side. Roast the steaks until golden brown, about 15 minutes, flipping halfway through.
• For the mashed sweet potatoes: While the cauliflower roasts, bring a small saucepan of water to a boil. Add the sweet potatoes and a pinch of salt and cook until fork tender, 10 to 12 minutes. Drain, return to the saucepan and cover to keep warm.
• Just before serving, with the back of a fork or potato masher, mash the potatoes until smooth. Add the warm soy milk and continue to mash. Grate the garlic clove into the saucepan, add a pinch each of salt and pepper and stir to combine. Keep warm.
• For the chimichurri: Combine all the chimichurri ingredients in a small bowl and stir to combine. Set aside.
• Spread the mashed potatoes on plates and top with cauliflower steaks. Drizzle with some of the chimichurri. Serve and enjoy!