Cauliflower Steaks With TABASCO® Parsley Chimichurri

Prep Time: 15 minutes
Cook Time: 20 minutes

Cauliflower is such a versatile vegetable. It’s easy to serve it frequently while keeping things interesting. Slicing cauliflower into steaks is a fun way to enjoy the vegetable as either a main dish or a side dish.

What makes these “steaks” even yummier is a TABASCO® Original Red Chimichurri marinade which takes the roasted cauliflower to another level. Check out our recipe below and discover the difference a dash of TABASCO® Sauce makes.  

Ingredients:

Chargrilled Cauliflower Steaks

• 2 small heads bright white cauliflower

• ¼ cup extra virgin olive oil, plus extra for serving

• Good pinch salt flakes

• 1 lemon, cut into wedges

TABASCO® Red Chimichurri

• 1 long green chilli, chopped

• 1 garlic clove, chopped

• 1 tbs smoked paprika

• 1 – 2 tsp TABASCO® Red Pepper Sauce (to taste)

• ½ bunch each parsley and coriander, leaves and stalks chopped, keeping some of the leaves for garnish

• 1 small red onion, chopped

• ½ cup (125ml) olive oil

• 1 tbs honey

• ¼ cup (60ml) red wine vinegar

• 500g cherry tomatoes, quartered

Method:

1. For the chimichurri, place all ingredients in a small food processor and whiz until finely chopped. Season to taste

2. Heat a griddle pan or BBQ grill plate for 10 minutes or so until smoking hot. Turn heat down to medium

3. Trim the cauliflower core so it sits flat on the chopping board, reserving the leaves to BBQ towards the end. Cut each cauliflower in half, then place on its head and cut each half either side of the core, yielding 2 x 2cm “steaks” per cauliflower (saving the cauliflower flanks for another recipe or feel free to break them into florets and BBQ them too)

4. Place cauliflower steaks (and leaves) onto a tray and drizzle liberally with olive oil and salt flakes

5. Pop the cauliflower steaks face-side down in the BBQ and listen for a sizzle and pop (if there isn’t one, the plate’s not hot enough), leaving the char up for around 3 – 4 minutes a side, then push them to the side of the pan while you cook the rest (at this thickness, it’s near impossible to overcook them, a little bit longer just means a more tender result). Place the leaves onto the grill plate to get a good char too

6. When done to your liking, leave to rest for a minute and pour most of the chimichurri onto the platter. Scatter the prepared cherry tomatoes over the cauliflower steaks and leaves, drizzle over the remaining chimichurri, olive oil, herb leaves and lemon wedges

7. This is also delicious with the zesty TABASCO® Green Butter drizzled over the top

Zesty TABASCO® Green Butter: Make zesty Tabasco Green butter, by placing the butter in a small pan and popping on the BBQ. When the butter has melted and is starting to foam, keep heating it through, until the milk solids on the bottom of the pan starts to change colour to a toasty brown, then add in the TABASCO® Green Jalapeno Sauce, take off the heat and give it a swirl to combine and to stop the cooking process. Pour over the cauliflower steaks.

Enjoy!

Join Dave Franklin and Lisa McCune on The Garden Hustle for more TABASCO® recipes on Channel Nine and 9NOW!

TABASCO® Original Red Sauce

The most versatile hot sauce. Enliven the flavour of every meal.

Available at your favourite grocery store. Visit Tabasco.com for more recipe inspiration.

Purchase Here

TABASCO® Green Jalapeno Sauce

Mild jalapeno flavour. Pairs well with dips and Mexican cuisine.

Available at your favourite grocery store. Visit Tabasco.com for more recipe inspiration.

Purchase Here