1 head of cauliflower
For the chimichurri:
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup parsley
3/4 cup green onion
3/4 cup cilantro
2 tbsp oregano
2-4 garlic cloves (depending on size)
1 tsp sea salt
To mix in after: 1/3 cup greek yogurt
For the cauliflower: you are going to want to take an entire head and chop it up into 1 inch slices. Drizzle a little bit of olive oil and add some salt and pepper. I baked the “steaks” at 420 degrees for about 20-25 minutes until it was completely crispy and browned.
For the chimichurri: Blend all ingredients together until well mixed. It’s ok if it’s a little chunky because the piecey herbs will give a nice flavor and crunch to every bite! Once the ingredients were blended, I added some greek yogurt. I just really love the taste of greek yogurt with a sauce like this, it gives it a little creamy and zesty kick!
Put a piece of cauliflower on a plate and top with a generous amount of chimichurri and enjoy!!