Say goodbye to bland cauliflower recipes and hello to this bright and flavourful dish.

| By Rachael Thompson | Recipes

Just Add Hot Sauce's Grilled Cauliflower Steak and Date Chimichurri 

Say goodbye to bland cauliflower recipes and hello to this bright and flavourful dish.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Alex Hill of Just Add Hot Sauce shares her recipe for grilled cauliflower steak and date chimichurri.

Ingredients

For the cauliflower:

  • 1 head of cauliflower, split down the middle and sliced through the stalk
  • 1 tbsp extra virgin olive oil
  • Kosher salt
  • Fresh cracked pepper

For the date chimichurri:

  • 1/3 cup parsley, chopped
  • 1/3 cup cilantro, chopped
  • 6 dates, finely chopped
  • 1 jalapeño, serrano pepper or Fresno chilli pepper, finely chopped (seeds removed if you don’t like a lot of spice)
  • 1 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 lemon, juiced
  • Kosher salt
  • Fresh cracked pepper

Method

For the date chimichurri:

  • Finely chop and combine together all ingredients except olive oil.
  • Drizzle in the olive oil in to further combine ingredients.
  • Taste to adjust the seasoning.
  • Note that the chimchurri will taste better the longer it sits.

For the cauliflower:

  • Cut the cauliflower through the root so it stays in place into steak pieces.
  • Season cauliflower steaks with salt and pepper and brush with extra virgin olive oil.
  • On medium-high heat, add extra virgin olive oil to the pan and let it get hot.
  • Add the cauliflower steaks to a cast iron pan and grill on each side for about 4-5 minutes.
  • Serve hot, topped with a generous amount of chimichurri.

For more from Alex follow her at @justaddhotsauce_

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