Chimichurri is a traditional Argentinian sauce made with herbs, spices, red wine vinegar, garlic and a healthy dose of quality oil. Drizzled over everything from meat to crusty bread, it’s a multi-leveled marvel that starts out refreshing and then reveals a spiciness and pungency from the garlic. In this recipe, the bright green sauce is slathered on roasted cauliflower for a lively take.
Chimichurri is a constant presence in Argentina and is nuanced with family and regional traditions. It’s versatile, and it can (and should!) be adjusted to your taste. Don’t be afraid to add more or less of the ingredients you like – it’s what the people of Argentina have been doing for centuries. Just be sure to stay true to the traditional vibrant base of fresh parsley, garlic and a good oil. And then run wild, and drizzle it on everything.
Argentinian Chimichurri Sauce with Cauliflower Steaks
- ½ cup finely chopped fresh parsley
- 4 cloves garlic finely chopped or minced
- ½ cup organic avocado oil or vegetable oil of choice Note: Olive oil can be used, but strong flavor might overpower spices.
- 1-½ Tbsp. red wine vinegar
- 1 tsp. crushed red pepper
- ¾ tsp. dried oregano
- ¾ tsp. dried thyme
- ½ tsp. garlic powder
- ½ tsp. black pepper
- 1 tsp. Himalayan pink salt
- Hot water to hydrate spices
In small bowl, mix all dried spices and add a little hot water to hydrate. Let stand 10 minutes.
In medium bowl, mix parsley and garlic. Add hydrated spices and mix well.
Pour in oil and red wine vinegar to fully cover all ingredients.
Transfer to mason jar or any sealable container.
Let sit at least 2 hours for flavors to strengthen and meld.
Keep refrigerated up to 2 weeks.
Note: It is important that oil always fully covers ingredients. Add more oil as needed.
For Cauliflower Steaks
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
On cutting board, using sharp knife, cut cauliflower into 1-inch slices.
Using silicone brush, gently brush coconut oil on both sides.
Season to taste with salt and lemon pepper.
Arrange slices on baking sheet. Roast for about 30 minutes until golden-brown.
Serve topped with chimichurri sauce.
Note: One head will make up to three steaks. Some florets may fall off. Cook them, too! Handle with care to avoid breaking.