Blackberry Farm

Friends of the Farm

Cauliflower Steak with Ramp Chimichurri

Slicing a head of cauliflower into thick slices creates a dramatic, cross-section presentation. It also allows lots of flavorful surface area to be seared and roasted into a steak-like slab. Topped with Blackberry Farm Ramp Chimichurri, this becomes a luxurious vegetarian main course.

1 large head of cauliflower
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 jar Blackberry Farm Ramp Chimichurri

Heat oven to 425° F

Remove the green leaves from the bottom of the cauliflower and using a very sharp knife, slice the head into 1-inch slices lengthwise (top to stem end). Brush each side of the slices with a bit of the olive oil and sprinkle with salt and pepper on both sides. Rub the remaining olive oil onto a baking sheet and place in the hot oven. Cook for 15 minutes and then flip the slices once and continue cooking until the slices are tender when tested with the tip of a knife, about 10 minutes. The cauliflower should be tender but not soggy or falling apart and the color should be dark brown. Remove from the oven and allow to rest for 5 minutes before plating and topping with our Blackberry Farm Ramp Chimichurri. Serve immediately.