Cauliflower Steak with Middle Eastern Chimichurri | Israel today

Ingredients (for 6 servings):

• 2 beautiful cauliflower cut into 6 slices 2 cm thick

• 1/2 cup olive oil

• 2 tablespoons ground black Persian lemon (available at a spice store or grind whole lemons)

• A bunch of coarsely torn sage leaves

• Sea salt and black pepper to taste

For Middle Eastern Chimichurri:

• 1/2 bunch finely chopped parsley

• 1/2 bunch finely chopped coriander

• 1/2 bunch finely chopped basil

• 2 green onion stalks thinly sliced

• 3 tablespoons finely chopped oregano

• 3 tablespoons finely chopped tarragon

• 1/2 finely chopped white onion

• 1 finely chopped green chili

• 1 tablespoon chopped fresh ginger

• 1/2 cup peeled and chopped natural almond

• 1 tablespoon coarsely crushed fennel seeds

• 1 teaspoon cumin

• 1/4 cup vinegar

• 1 cup canola oil

• 1/2 cup cold water

• Salt and black pepper to taste

preparation method:

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