Description:
Cauliflower Steaks with Chimichurri (this page) makes for a satisfying vegetarian keto meal. The tangy sauce brightens the neutral vegetable.
Jump to RecipeDirections:
- Combine hot water, oregano, and salt in small bowl; let sit for 5
minutes to soften oregano. - Pulse parsley, cilantro, garlic, and pepper flakes in food processor
until coarsely chopped, about 10 pulses. Transfer mixture to medium
bowl and stir in oil, vinegar, and water mixture. Cover and let sit at
room temperature for at least 1 hour to allow flavors to meld. Season
with salt and pepper to taste. (Sauce can be refrigerated for up to 2
days; bring to room temperature and stir to recombine before using.)
CHIMICHURRI
Cauliflower Steaks with Chimichurri (this page) makes for a satisfying vegetarian keto meal. The tangy sauce brightens the neutral vegetable.
Ingredients
- 2 tablespoons hot tap water
- 1 teaspoon dried oregano
- ½ teaspoon table salt
- ⅔ cup fresh parsley leaves
- ⅓ cup fresh cilantro leaves
- 3 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- Combine hot water, oregano, and salt in small bowl; let sit for 5 minutes to soften oregano.
- Pulse parsley, cilantro, garlic, and pepper flakes in food processor until coarsely chopped, about 10 pulses. Transfer mixture to medium bowl and stir in oil, vinegar, and water mixture. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days; bring to room temperature and stir to recombine before using.)