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Cauliflower Steak with Grilled Shrimp and Chimichurri Sauce

I’ve been loving these cauliflower steaks! I know that some new vegetarians use these to replace actual steak and they eat it like they would a big piece of meat. Although I am calling it cauliflower steak, I have never been a steak lover and do not feel the need to replace steak, perhaps a more appropriate term for me would be cauliflower pizza or toast. I am a pizza lover, I am a toast lover. I also love toppings!! These days, I have been making this cauliflower base and topping with different foods. This week, my result was outstanding, if I may say so myself. When this happens to me, I feel the need to share my recipe. I started with a Mexican theme but it quickly went more South American… Now I feel like it’s a fusion dish, with different inspirations.

I start by roasting a whole cauliflower that I have sliced. It really darkens in the oven and becomes nice and crisp on the outside and soft on the inside. I’ve had these cauliflower steaks in restaurants and I must say, I prefer them a little more cooked, not so al dente.

We grilled our shrimp on the barbecue and I had marinated it in advance with some chipotle powder, lime juice, garlic, and avocado oil.

I top the steaks with a simple salsa made of chopped tomatoes and corn, the shrimp, and a nice drizzle of homemade chimichurri sauce.

Simple, delish and healthy! Full of flavour!!

 

Ingredients  (Serves 3)

Makes 2-3 portions

Cauliflower base

  • 1 whole cauliflower
  • 3 tbsp. avocado oil
  • Sea salt to taste

Shrimp

  • 1 bag large shrimp peeled and deveined (340 g)
  • 1 tsp. chipotle powder
  • 1 tsp. dried herbs
  • 2 garlic cloves chopped
  • 1 lime, juiced
  • 3 tbsp. avocado oil
  • Sea salt

 

Chimichurri sauce

  • 1 cup packed chopped cilantro including stems
  • 1/3 cup red wine vinegar
  • 2/3 cup extra virgin olive oil
  • Sea salt
  • 2 garlic cloves
  • 1 tsp. dried oregano

 

Corn and tomato salsa

  • ¾ cup cooked corn kernels (I use organic frozen corn and thaw the amount I need)
  • 1 medium tomato chopped (and seeded if it’s too juicy)

 

Preparation

For the shrimp

  • If using frozen, make sure they are defrosted, pat dry and mix with marinade ingredients. Marinate 30 minutes to an hour in the refrigerator. (I like to do this in a large Ziplog bag but it can also be done in a glass dish, well-sealed). It is preferable to not marinate much longer than this because the lime juice will actually cook the shrimp if left too long.
  • I find the best way to grill shrimp is to skewer them because by placing the skewer through the shrimp, it will ensure the shrimp cooks straight and doesn’t curl up into a little ball. Alternatively, you can also cook on a barbecue seafood grill without having to skewer them, they will taste just as good but they will lose their shape.
  • Grill the shrimp on the barbecue on indirect medium heat, turn after 5 minutes, and cook another 5 minutes.

While the shrimp is marinating, make the Chimichurri

 

For the chimichurri

  • Place all ingredients in a food processor and process. Taste and adjust. I felt my sauce was too vinegary at first so I added more oil. I also feel that this is not a sauce that I would eat by the spoonful, it taste much better paired with the food although my husband would beg to differ, he ended up using this sauce all weekend long with everything else he ate (burger, crackers, sandwich…).

 

For the cauliflower

  • Remove outer leaves and wash your cauliflower head well, without cutting. Pat dry and try to shake off any water that has infiltrated into the cavities. Using a chef’s knife, place the cauliflower stem down on a cutting board and cut large slices approximately 3/4 “ to 1” thick. The first slices on the edges might not keep together well since they do not include the stem, it doesn’t matter, the pieces will taste just as delicious. Once you get to the middle slices, you will obtain big full slices that hold well together because of the stem. I feel that out of one cauliflower, I obtain 3 perfect slices and a lot of delicious pieces that are smaller.
  • I lay everything on a large baking sheet, drizzle with the avocado oil, and sprinkle with sea salt. I find that if I use a little more oil than usual (3 tbsp. instead of 1-2) I get more coloration out of my cauliflower and it taste absolutely delicious!!
  • I cook the cauliflower on the lower grill of the oven at 425 degrees for approximately 20 minutes, turning half way. You must keep an eye and remove once you obtain desired coloration. This recipe works well from al dente cauliflower to well-cooked cauliflower. Therefore, there is a wide range in which it will be delicious.

 

For the corn and tomato salsa

  • I mix my thawed and warmed corn with my tomato. At this point, I do not add oil or lemon nor do I add salt because my cauliflower, shrimp, and chimichurri sauce are all seasoned. The tomato and corn will brighten it up.

 

Final assembling

  • Arrange one cauliflower slice in each plate with many cauliflower pieces around to fill plate. Top cauliflower with tomato and corn salsa, distributing evenly. Top with shrimp (6 shrimps per plate approx.) and finish by drizzling with the chimichurri all over.

 

Eat with a fork and knife, as you would a steak or a pizza, and enjoy!!!

 

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