With origins in Argentina, this mouthwatering chimichurri sauce adds a complex mix of heat, tang, and herby flavors to this recipe from online cooking school Rouxbe . Make extra sauce for adding to wraps, pouring over tofu scrambles, or tossing into rice dishes. What you need: For the chimichurri sauce: 1 teaspoon salt 1⁄2 cup warm water 1 bunch flat-leaf parsley, finely chopped 4 cloves garlic, minced 1⁄2 cup roasted red pepper, small diced 1 tablespoon sweet paprika 1 tablespoon dry oregano 11⁄2 teaspoon dried red pepper flakes 1⁄2 teaspoon black pepper 1⁄4 teaspoon cumin seeds, toasted and ground in mortar and pestle 1⁄4 cup white vinegar 1 tbablespoon red wine vinegar 1⁄2 cup olive oil 1 tablespoon fresh oregano, finely chopped For the steaks: 2 cups vegetable stock 1⁄2 cup vermouth 2 bay leaves 2 slices fresh lemon 1⁄2 teaspoon salt 1 head cauliflower, leaves and stem trimmed 2 cloves garlic, chopped 1 tablespoon olive oil 1 roasted red pepper, cut into strips, for garnish What you do: For the chimichurri, in a medium-sized bowl, whisk salt and warm water together to dissolve; set aside.
Once salt is dissolved, add in remaining ingredients and gently whisk. Set aside, or store in the refrigerator if making in advance. For the cauliflower, preheat oven to 350 degrees.
With cauliflower sitting on its stem, cut in half through middle. Trim outer edge of each half to form a thick steak-like piece of cauliflower. Each piece should be approximately 11⁄2-inc.