Cauliflower Steaks with Chimichurri and Hasselback Potatoes
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
For the steaks:
  • 2 slices cauliflower
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin
For the hasselback potatoes:
  • 4 medium-sized potatoes
  • 1 1/2 tbsp soy cuisine
  • salt
  • pepper
For the chimichurri:
  • 1/2 bunch parsley
  • 1/4 bunch cilantro
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1/2 clove garlic
  • 1/4 tsp salt
  • 1/2 tsp sambal oelek
For the buttermilk dressing:
  • 1/2 tsp chia seeds, ground
  • 2 tbsp unsweetened soy yoghurt
  • 4 tbsp soy milk
  • 1 tbsp herb vinegar
  • 1 tsp capers
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 2 handful corn salad
  • 2 tbsp pomegranate seeds (optional)
  1. Preheat the oven to 180° C (360° F).
  2. Wash the potatoes and cut them just as shown on the picture. Don't cut the slices through. Combine soy cuisine, salt and pepper and brush it on the potatoes and between the slices. Bake on a lined baking tray for 40 minutes.
  3. Cut two thumb-thick steaks out of the middle of a head of cauliflowers. Combine oil, salt, paprika and cumin and brush the steaks with the marinade.
  4. When the potatoes have baked for 10 minutes, add the cauliflower steaks to the tray and bake for 30 minutes. Carefully turn once after 15 minutes.
  5. For the buttermilk dressing blend all ingredients until smooth. Refrigerate to thicken.
  6. For the chimichurri pulse all ingredients in a blender into a chunky sauce.
  7. Wash drain and clean the corn salad, arrange on two plates. Pour over the buttermilk dressing.
  8. Remove the golden steaks and potatoes from the oven and arrange on the plates. Drizzle over the chimichurri and serve immediately.
I make the dressing and chimichurri in my Personal Blender. You can grind the chia seeds first with the grinder and then switch to the mixing tool to blend it. It's so easy! You can buy smoked paprika online.
Recipe by Blueberry Vegan at