The first time I had cauliflower and mushrooms together, it was a beautiful moment. (Thank you to that incredible German cook.) It was also a game changer for how I saw cauliflower. There’s no error in calling these steaks here. When you pair cauliflower and mushrooms together, in this case a delicious adaptogen mushroom mix from friends at Four Sigmatic, what you have is a smoky-tasting, umami-rich feast. I could easily put away a few of these all by themselves, but what I love even more is the added kick that paprika and fresh chimichurri (one of my favorite sauces) give these steaks. I can’t think of a better vegetarian- and vegan-friendly dish—one that will bring even meat lovers to the table (and asking for more). Enjoy, everyone.
Servings: 4
Prep Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
For the Chimichurri:
For the Rub:
***This will make extra rub (more than you’ll need)
You will also need:
Instructions:
Preheat oven to 400 ºF/200 ºC.
Mix the Four Sigmatic 10 Mushroom Blend Mix with the paprika and salt. Set aside.
Cut the cauliflower heads into 1 inch thick steaks. Place on parchment lined cooking sheet. Drizzle liberally with Primal Kitchen Avocado Oil, and sprinkle generously with the mushroom-paprika rub. Put in the preheated oven and roast for 15 minutes.
To make the chimichurri, separate the leaves from the cilantro and chop leaves finely. Mince the garlic cloves. Mix both 1/3 cup of Primal Kitchen Greek Dressing. (Use more dressing if needed for right consistency.) Set aside.
Take out the roasted cauliflower steaks. Pour the chimichurri over the cauliflower. Top with red pepper flakes. Serve hot.
Nutritional Information (per steak—1/4 of cauliflower head):
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