- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Servings: 2
- Category: vegan, main
- Cuisine: Chinese
- 1 large head cauliflower
- 1 tsp. ground cumin
- 5 tbsp. canola oil
- 1/4 c. loosely packed cilantro, finely chopped
- 1/4 c. loosely packed fresh parsley leaves, finely chopped
- 3 tbsp. red wine vinegar
- 1 small clove garlic, crushed with press
- 1 jalapeño Chile, seeded and finely chopped
Trim off any excess cauliflower leaves and stems. Place the cauliflower from the end of the stem and cut into about ¼ inch slices. Cut 2 slices from the center of the cauliflower (each about an inch thick); Save the rounded corners for another use.
Combine the cumin and 1 tbsp. canola oil. Brush the cauliflower slices.
Sprinkle with ¼ tsp. Salt.
Heat 2 tablespoons of oil in a 12 inch oven safe skillet. Let the oil heat up over medium heat.
Add the cauliflower; Let it simmer for 3 minutes. Flip the slices over.
Place the pan in the oven at 425 ° F; Bake for 15-20 minutes, or until the stems are tender when pierced with the tip of a paring knife.
Meanwhile, mix the cilantro, parsley, vinegar, garlic, jalapeño and the remaining 2 tbsp. Oil and ⅛ tsp. Salt. Pour the herb sauce over the finished “steaks”.