Chimichurri 1 1/2 Cups Parsley 3/4 Cup Mint leaves 1/4 Cup Extra Virgin Olive Oil 2-3 cloves of garlic 2 T. Champagne vinegar 1 teaspoon dried red pepper flakes Salt and pepper to taste
Cauliflower "Steaks" The two "center cut" slices of a head of cauliflower Olive Oil Salt and pepper
Cauliflower and Yellow Carrot Mash Remaining cauliflower florets (after removing the "center cuts") One bunch yellow carrots, washed and trimmed Salted water 1/4 Cup milk 1 T. butter Salt and pepper
To make the chimichurri: Combine all ingredients in a food processor and process until smooth, scraping down the sides as necessary. Add water only if the ingredients do not come together in a thick paste.
For the steaks: Preheat oven to 300º. "Sear" the cauliflower steaks in a hot pan with a little olive oil or butter, browning on each side. Continue with any small "filets" you may have gleaned, too. Place browned steaks on a baking sheet and bake in the oven for 15-20 minutes until steaks are bite-tender and moist.
Meanwhile, make the mash: Boil remaining cauliflower and carrots in enough heavily salted water to cover the vegetables until soft, 10-12 minutes. Drain, add butter and milk and mash. Add salt and pepper to taste.