These steaks feel “meaty” with their thick cuts, seared crispy edges, and accompanying sauce. Once placed in the pan, be patient to allow for optimal browning as you only want to flip the steaks once.
Cauliflower Steaks with Caper Chimichurri
1 large head Cauliflower
Salt Substitute, to taste
Freshly Ground Pepper, to taste
2 tablespoons Coconut Oil
1/2 cup Dry White Wine
1/2 teaspoon Lemon Zest, finely grated
4 1/2 tablespoons Lemon Juice, fresh
1 teaspoon Red Wine Vinegar
1 bunch flat-leaf Parsley, chopped
2 tablespoons Cilantro, chopped
2 tablespoons Thyme, chopped
1 1/2 tablespoons Capers, drained, rinsed, and coarsely chopped
1 clove of Garlic, minced
1 tablespoon Dijon Mustard
1 tablespoon Grainy Mustard
1/2 cup Extra Virgin Olive Oil
1. In a large bowl, whisk the parsley with the cilantro, thyme, capers, garlic, mustards, and olive oil and set aside.
2. Cut the cauliflower from the top to bottom into four 1/2-inch-thick steaks. Season them with salt substitute and pepper. In a very large skillet, heat the coconut oil until very hot. Add the cauliflower in a single layer and cook over high heat until browned, 2 to 3 minutes. Carefully turn the steaks, add the wine, and cook until it is evaporated and the cauliflower is easily pierced with a knife, 3 to 5 minutes.
3. Transfer the cauliflower to a platter and sprinkle with the lemon zest. Stir the lemon juice and vinegar into the caper chimichurri and season with salt substitute and pepper. Spoon the sauce on the cauliflower and serve.
Health Tip: Parsley is high in vitamin K, vitamin C, and antioxidants that can help offer protection from rheumatoid arthritis and maintain heart health.