Culiflower Steak with Chimichurri

0
524

Here’s an out-of-ordinary way in which you can cook the cauliflower left in your fridge. Let’s try making a steak out of it. Yes, exactly. A vegan steak. Beautifully combine the sweetness of the butternut squash puree with the earthy taste of the asparagus and freshness of the chimichurri – side dishes that will go perfectly with your steak.

Prep time:  10 minutes

Cook time:  40 minutes

Total time: 50 minutes

_________

Course: main dish

Cuisine: Vegan, International, Argentinian

Servings: 4 

_________

INGREDIENTS:

For the cauliflower steak:

🌱1 large cauliflower

🌱5 Tbsp olive oil

🌱2 tsp garlic powder

🌱2 tsp smoked paprika

🌱2 tsp mustard powder

🌱2 tsp granulated onion

🌱3 Tbsp soy sauce

🌱3 Tbsp maple syrup

🌱Salt to taste

How to prepare it: Cut the cauliflower into slices (2-3 cm width). In a separate plate, mix the spices with the olive oil, soy sauce and maple syrup, then place each slice of cauliflower into this mixture. Let it sit into this mixture for minimum half an hour for it to absorb the flavours. Then, preheat a pan and cook it on both sides till golden brown, while sprinkling some of the remaining sauce over it.

For the Chimichurri:

🌱2 cloves of garlic

🌱1/2 onion

🌱1 chilli pepper

🌱A big bunch of parsley

🌱1 tsp oregano

🌱Zest from 1 lemon

🌱Juice from 1/2 lemon

🌱4 Tbsp olive oil

🌱Salt & pepper to taste

How to prepare it: Add all the ingredients above in a bowl, then gradually add the olive oil on top of them, while constantly mixing.

For the side dish:

🌱800 g butternut squash

🌱20 asparagus sticks

🌱3 cloves of garlic

🌱4 Tbsp of cashew cream

🌱A pinch of nutmeg

🌱1 tsp agave syrup

🌱Salt & pepper to taste

How to prepare it: Cut the butternut squash into cubes, then boil the cubes in salty water for about 30 minutes. Then, drain the squash and add the nutmeg, cashew cream and pepper to taste. Mix with a spoon until you obtain a fluffy puree (it’s ok it it’s not perfectly creamy and some squash chucks still remain). Then, for the asparagus, preheat a pan, add olive oil, add the asparagus & salt + pepper, then cook it on high heat until it’s al dente. At the end, add the chopped garlic & the agave syrup then mix well. 

🌱To serve:

Place a thick layer of butternut squash puree on a large plate, place 1 cauliflower steak over it and top it with the chimichurri. On the side, place the asparagus sticks and enjoy your vegan, delicious steak.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

The maximum upload file size: 2 MB. You can upload: image, video, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here