Chimichurri Cauliflower Steaks, Cilantro Lime Quinoa, Raw Beet Salad

Food has the ability to transport us back in time. Close your eyes and breathe in the aromas that made up your childhood, or that adventure you went on in Morocco, the way the air smelled of salt and seaweed as you sat in a small apartment in the South of France. Scent and memory are interwoven in our very nature. Chimichurri is my childhood. Cilantro and Parsley fields below my home, picking branches upon branches of them. Then Oregano, a chili straight from the plant. Splashes of red wine vinegar and generous pours of Extra Virgin Olive Oil. Pungent Garlic and the brightness of lemon zest. For this recipe which breathes life into any kitchen I have paired the sauce with decadent roasted Cauliflower and a lime and cilantro quinoa, all made even more colorful with a raw beet salad that is tossed in a shallot vinegar to make it pop! I hope this dish graces your family table and fills it with aromas that inspire. xo

The Goods :: 

-For the Cauliflower Steaks + Chimichurri -

2 Large Cauliflowers, Washed and Sliced into 1-2 inch steaks

3 bunches of Cilantro 

2 bunches of Parsley 

Red Chili Flakes, or if in season a red chili pepper

4-5 smashed garlic cloves 

Zest of 1 lemon 

Juice of two lemons 

2 tablespoons Red Wine Vinegar ( Balsamic or Apple Cider can also work, as can White Wine Vinegar) 

Pink Salt and Pepper 

1/2 cup Extra Virgin Olive Oil 

-For the Raw Beet Salad-

Sliced Beets, I use Candied, Red and Golden 

2 Tablespoons Fig Balsamic 

1 shallot finely minced 

1 tablespoon maple syrup 

the juice of a fresh lemon 

optional - a teaspoon of dijon or grainy mustard 

- For the Cilantro Lime Quinoa- 

1 cup of quinoa to 2 cups of water or veggie broth 

juice and zest of four limes 

1 bunch of cilantro washed and roughly chopped 

splash of organic olive oil 

pink salt and pepper to taste 

Get Cooking 

Chimichurri can be made two ways. So I will give you both and let you decide. Mortar and pestle or food processor. Those who grew up making chimichurri only advocate doing it by hand in order to maintain a rough texture and truly allow the aromatics to bind together in harmony.  I use a mortar and pestle, but for events where I need to be quick as well as deliver amazing flavor I have gently pulsed all ingredients in a food processor and created a gorgeous sauce. Choose whatever speaks to you, whatever makes your life easier no matter what it will be gorgeous.. 

Throw all your ingredients for the chimichurri in your mortar or in your processor and roughly pulse until you get a gorgeous still alive sauce. 

Pour into a large baking dish and rub your cauliflower steaks in the sauce all sides and then allow to marinate for at least an hour. I always reserve some chim for garnish. 

While your steaks are roasting prepare your quinoa. Once your quinoa is cooked through mix it with your lime juice, zest, salt, pepper and cilantro. 

For your beet salad wash and peel your beets. Julienne the beets into thin matchsticks. Toss with your shallot vinegarette. 

I serve my cauli steaks over the quinoa with a healthy serving of the raw beet salad. Pure Bliss enjoy!