Seared Cauliflower Steak with chimichurri and roasted Fingerling potatoes

Ingredients

• 1 head — Cauliflower
• 1 lb — Fingerling potatoes
• Olive oil
• Salt and pepper
• 4 oz. — Shaved Manchego for finishing

For Chimichurri:

• 2 cups — Fresh parsley
• 4 cloves — Garlic, crushed
• 1 —  Shallot, finely diced
• 1 —  Serrano pepper, finely diced
• Juice of 1/2 lemon
• 1/4 cup —  Red wine vinegar
• 2/3 cup —  Extra virgin olive oil
• 1/2 tsp. — Salt
• 1/2 tsp. —  Cumin
• 1/2 tsp. — Coriander
• 1/2 tsp. — Smoked paprika
• 2 tbsp. —  Fresh oregano

Instructions

1. Turn on the grill to medium-high heat.
2. For the potatoes, toss the potatoes in olive oil, salt, and pepper.  Double wrap them tightly in foil and place them on the grill.  Let them cook with the lid closed for about 10 minutes before starting the cauliflower steaks.
3. To cut the cauliflower steaks, remove the leaves from the base of the cauliflower and cut the cauliflower into 4 steaks that are each 1/2 inch thick, being sure to get a portion of the core in each one as this will hold them together.
4. In a food processor combine all of the ingredients for the chimichurri and blitz until smooth. 
5. Brush all sides of each cauliflower steak with olive oil and season with salt and pepper and place on the pre-heated grill. Close the lid to the barbecue and let the steaks cook for 5 minutes. Flip the steaks and brush the top sides with a spoonful each of the chimichurri.  Close the lid and cook another 3-4 minutes. The steaks should be tender with darkened grill marks on both sides.
6. Serve the cauliflower immediately alongside the fingerling potatoes with the chimichurri evenly spread on top.  Top with shaved Manchego right before serving. 

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