A thick slice of seared cauliflower is a great vegan alternative to steak! Top it with chimichurri for a perfect weeknight meal
Start by cutting the cauliflower vertically into thick slices. Pan-fry the cauliflower in avocado oil until lightly crisped on both sides, flipping when appropriate. Toss the cauliflower in the oven to cook the center, achieving your desired level of tenderness.
Then make the chimichurri sauce. Combine parsley, cilantro, garlic, red wine vinegar, salt, and red chili flakes in a food processor and pulse lightly, streaming in olive oil slowly until the chimichurri has a tapenade-like consistency. Top the “steak” with the chimichurri and dig in for a surprisingly satisfying meal!