Seared Cauliflower Steak with chimichurri and roasted Fingerling potatoes

Chef Britny says one of her favorite wines is Syrah. Syrah is bold on all levels. Round, juicy fruit, and savory, spicy, softly smokey, notes abound in this wine. Syrah is suited to grilling specifically for these reasons. The char on the cauliflower gives more dimension to the wine’s smokey spice, as well as giving the fruit more punch. The chimichurri is acidic and complex, teasing out further details. Creamy, earthy potatoes, provide a neutral backdrop for carrying and soaking up this flavorful sauce, while the Manchego provides an edge of richness, saltiness, and nuttiness that ties everything together.

Seared Cauliflower Steak with Chimichurri and Roasted Fingerling Potatoes

This is a perfectly well balanced dish ready for you to enjoy any time of year. Pair with our Syrah and bring all the flavors to a new level.

Prep Time — 15 min
Total Time — 50 min
Makes 4

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  • 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


  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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Featured Wine

2016 Napa Valley Syrah

This complex wine dances between fruit forward and savory notes on the nose and on the palate. There are generous aromas and flavors of wild blueberry that intermingle with notes of olive, mushroom, and wet forest floor. The palate is layered and rich with a velvety texture. Winery Exclusive. Double Gold Medal - SF Chronicle Wine Competition

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