Roasted Cauliflower Steaks with Purée and Chimichurri by Tanerxaydin

Ingredients

• 2 large heads of cauliflower
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup toasted almonds, chopped
• 1/2 cup fresh mixed herbs (parsley, cilantro, mint), finely chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice cauliflower into 1-inch thick steaks, reserving smaller florets for the purée.
3. Brush cauliflower steaks with 2 tbsp olive oil and season with salt, pepper, and smoked paprika, then roast for 30-35 minutes until golden and tender.
4. Boil reserved cauliflower florets in milk and cream until fork-tender, about 10-12 minutes.
5. Drain florets, reserving the liquid, and blend until silky smooth, adding liquid as needed to reach desired consistency.
6. Prepare chimichurri by mixing chopped herbs, toasted almonds, remaining olive oil, lemon juice, and garlic powder in a small bowl.
7. Spread a generous layer of cauliflower purée on plates, top with roasted steaks, and finish with the almond chimichurri.