Cauliflower:
1 large cauliflower
NOMU Extra Virgin Olive Oil
NOMU Sea Salt
NOMU Roast Rub
Chimichurri sauce:
50g parsley, stalks removed
2 sprigs of mint
1 tbsp thyme, stalks removed
1 mild red jalapeño, deseeded
3 garlic cloves, minced
½ cup NOMU Extra Virgin Olive Oil
Zest of 1 lemon
1 tbsp sherry vinegar
¼ tsp sugar
Preheat the oven to 180°C and line a baking tray with baking paper.
Rinse the cauliflower and cut vertically into 2-3 thick steaks (note that only the middle of the cauliflower can be used for the steaks). Mix together some Olive Oil, salt and Roast Rub to form a sauce. Brush both sides of the cauliflower steaks with the mixture until they are evenly coated.
Roast the cauliflower on one side for 20 minutes, then carefully flip with a spatula and roast on the other side for an additional 10 minutes until both sides are crisp and cooked (the stems should feel tender when pierced with a knife).
To make the chimichurri sauce, finely chop the parsley, mint, thyme, and chilli. Add the garlic, Olive Oil, lemon zest, vinegar and sugar and set aside to allow the flavours to infuse. Season with salt to taste.
Once the cauliflower steaks are cooked, remove them from the oven and generously top with chimichurri sauce.
Tip: Top the cauliflower steaks with toasted pine nuts for an extra crunch.
Cauliflower:
1 large cauliflower
NOMU Extra Virgin Olive Oil
NOMU Sea Salt
NOMU Roast Rub
Chimichurri sauce:
50g parsley, stalks removed
2 sprigs of mint
1 tbsp thyme, stalks removed
1 mild red jalapeño, deseeded
3 garlic cloves, minced
½ cup NOMU Extra Virgin Olive Oil
Zest of 1 lemon
1 tbsp sherry vinegar
¼ tsp sugar
Preheat the oven to 180°C and line a baking tray with baking paper.
Rinse the cauliflower and cut vertically into 2-3 thick steaks (note that only the middle of the cauliflower can be used for the steaks). Mix together some Olive Oil, salt and Roast Rub to form a sauce. Brush both sides of the cauliflower steaks with the mixture until they are evenly coated.
Roast the cauliflower on one side for 20 minutes, then carefully flip with a spatula and roast on the other side for an additional 10 minutes until both sides are crisp and cooked (the stems should feel tender when pierced with a knife).
To make the chimichurri sauce, finely chop the parsley, mint, thyme, and chilli. Add the garlic, Olive Oil, lemon zest, vinegar and sugar and set aside to allow the flavours to infuse. Season with salt to taste.
Once the cauliflower steaks are cooked, remove them from the oven and generously top with chimichurri sauce.
Tip: Top the cauliflower steaks with toasted pine nuts for an extra crunch.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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