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CSA Cookoff: Cauliflower "Steaks" with Chimichurri and Cauliflower-Yellow Carrot Mash

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Feeds 2. Leftover Chimichurri will keep in the refrigerator for a week or so.
Cauliflower Steaks recipe adapted from a Bon Appetit February 2008 recipe on Epicurious.

1 1/2 Cups Parsley
3/4 Cup Mint leaves
1/4 Cup Extra Virgin Olive Oil
2-3 cloves of garlic
2 T. Champagne vinegar
1 teaspoon dried red pepper flakes
Salt and pepper to taste

Cauliflower "Steaks"
The two "center cut" slices of a head of cauliflower
Olive Oil
Salt and pepper

Cauliflower and Yellow Carrot Mash
Remaining cauliflower florets (after removing the "center cuts")
One bunch yellow carrots, washed and trimmed
Salted water
1/4 Cup milk
1 T. butter
Salt and pepper

To make the chimichurri: Combine all ingredients in a food processor and process until smooth, scraping down the sides as necessary. Add water only if the ingredients do not come together in a thick paste.

For the steaks: Preheat oven to 300º. "Sear" the cauliflower steaks in a hot pan with a little olive oil or butter, browning on each side. Continue with any small "filets" you may have gleaned, too. Place browned steaks on a baking sheet and bake in the oven for 15-20 minutes until steaks are bite-tender and moist.

Meanwhile, make the mash: Boil remaining cauliflower and carrots in enough heavily salted water to cover the vegetables until soft, 10-12 minutes. Drain, add butter and milk and mash. Add salt and pepper to taste.


Views: 142

Comment by Kali on July 2, 2010 at 10:14pm
Such a united little meal!! I love the recipes. Can't wait to see some cauliflower up here to try it out with.


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