Cauliflower Steaks with Chimichurri

Ingredients 

• 1 large cauliflower (2kg), small leaves reserved 
• 2 tablespoons Cobram Estate Light Flavour Extra Virgin Olive Oil 
• 3 medium heirloom tomatoes (450g), sliced thickly 
• 125g baby rocket leaves 

Chimichurri

• 1 cup coarsely chopped flat-leaf parsley 
• 2 cloves garlic, quartered 
• 1 teaspoon sea salt flakes 
• ½ teaspoon dried chilli flakes 
• 2 tablespoons oregano leaves 
• 1 eschalot (25g), chopped finely 
• ½ cup (125ml) Cobram Estate Light Flavour Extra Virgin Olive Oil, extra 
• 1 tablespoon red wine vinegar 
• 2 tablespoons lemon juice 

Method 

1. Preheat oven to 240°C. Line an oven tray with baking paper. 
2. Cut cauliflower into 1.5cm slices (the outer slices may crumble). Place cauliflower slices and any remaining florets on tray; drizzle with extra virgin olive oil and season. Roast for 30 minutes or until tender. Coat cauliflower leaves in a little oil from the roasting tray and roast for the last 5 minutes. 
3. Meanwhile, to make the chimichurri, blend or process parsley, garlic, salt, chilli, oregano, eschalot, extra virgin olive oil, vinegar and juice until combined. 
4. Serve roasted cauliflower and leaves with chimichurri, sliced tomatoes and rocket. 

Tip: Any leftover chimichurri can be stored in the fridge for up to 1 week and served with grilled meats, fish and vegetables. 

Recipe by The Australian Women’s Weekly. 

Photography Luisa Brimble  Styling Sophia Young