RECIPES
Cauliflower Steak with Chimichurri Sauce Pan-seared cauliflower steaks served with an addictive and herbaceous chimichurri sauce RECIPE AND PHOTOGRAPHY BY DAWN THOMAS Co-founder of Rouxbe Cooking School & Swich & professional chef from Pender Island, B.C. THEBIGSWICH
THEBIGSWICH
Makes 2 servings
INGREDIENTS Chimichurri Sauce • • • • • • • • • • • • • •
1 tsp. sea salt 1/2 cup warm water 1 bunch flat-leaf parsley, finely chopped 1 Tbsp. fresh oregano, finely chopped 4 cloves garlic, minced 1/2 cup roasted red pepper, small dice 1/4 tsp. cumin seeds, toasted and ground in mortar and pestle 1 Tbsp. sweet paprika 1 Tbsp. dry oregano 1 1/2 tsp. dried red pepper flakes 1/2 tsp. ground black pepper 1/4 cup white vinegar 1 Tbsp. red wine vinegar 1/2 cup extra-virgin olive oil
98 I Inspiration Issue I IMPACT MAGAZINE
Cauliflower • • • • • • •
1 head cauliflower, leaves and stem trimmed* 2 cloves garlic, chopped 2 cups stock 1/2 cup vermouth 2 bay leaves 2 slices fresh lemon 1/2 tsp. sea salt
*Do NOT core the cauliflower. The stem is needed to keep the steaks intact. With the cauliflower sitting on its stem, cut in half through the middle. Trim the outer edge of each half to form a thick steak-like piece of cauliflower. Each piece should be approximately 1 & 1/2 inch thick.
