Cauliflower Steak and Sweet Potato Chips

Slice and dice that cauliflower steak of yours as thick or as thin as you want. The chimichurri is an awesome addition to both the sweet potatoes and the cauliflower.

And the detail that makes the difference? Add Apetina cubes with Olives and Garlic for the last few minutes of cooking allowing the cheese to bind on to the sweet potatoes and cauliflower.

For the sweet potatoes:

Preheat the oven to 200C.

Chop the potatoes into fries as per your liking, about 1 ½ cm thick. Steam over boiling water until just tender, about 5-6 minutes. Remove and allow to cool a little. Preheat a medium baking sheet with 2 tbsp. vegetable oil in the oven. Add the fries, a good pinch of salt and roast in the oven for 20-25 minutes until golden and crisp.

For the cauliflower:

Slice the cauliflower through the root about 3 cm thick; you should get about 3-4 steaks per cauliflower. Try to keep a few of the leaves on, as they help bump the flavour up to badass. Heat a large heavy frying pan or skillet over high heat. Add the cauliflower and sear for 2-3 minutes until golden on each side, turning very carefully. Place the seared cauliflower onto a baking sheet and cook for 20 minutes until golden and crisp.

Whilst the cauliflower and fries are cooking prepare the chimichurri:

In a small mixing bowl, chop all the herbs, garlic, and the chillies. Season with a little salt & pepper and set aside until ready.

For the last few minutes cooking, add the Apetina with Olives and Garlic onto the Cauliflower and fries and return to the oven for a couple of minutes.

To serve:

Place 2 steaks & some fries onto warmed plates, add a little chimichurri dressing or serve it on the side for your friends to help themselves to your kick-ass meal.