Golden brown cauliflower steaks topped with a herby, green chimichurri for an indulgent, yet fresh tasting, vegetarian entree. The cauliflower steaks are pan fried in butter and olive oil until crisp on the outside and soft on the inside. Topped with a chimichurri that’s packed with herbs and freshly minced aromatics for a perfectly delicious dinner.
In a medium sized mixing bowl, add the minced garlic, shallot, jalapeno, parsley and cilantro.
Stir to combine and then drizzle the olive oil and red wine vinegar over the top. Season with salt and dried oregano and mix to combine. Set aside while you fry the cauliflower steaks.
Remove any leaves from the head of cauliflower and set on a large cutting board.
Set the head of cauliflower stem side down and cut it in half down the center. Make a parallel cut down each half to create 4 cauliflower steaks. Remove a small part of the curved side from the two end pieces so that they will lay flat in the pan. Season each side of the cauliflower steaks with salt and pepper.
Preheat the cast iron skillet over medium heat. Once hot, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted add two of the cauliflower steaks to the pan. Let fry on the first side for 6-8 minutes until golden brown.
Carefully flip the cauliflower steaks to the other side and fry on the second side, for another 5 minutes, adding a second tablespoon of butter if the pan is starting to look a bit dry.
Once the cauliflower steaks are golden brown on the second side and the cauliflower has cooked all the way through. Transfer to a plate or tray and repeat with the remaining cauliflower steaks.
Arrange the fried cauliflower steaks on a serving tray. Spoon the green chimichurri over the center of each steak, letting the sauce drip over the sides.
Serve warm with a side of crispy potatoes and enjoy!