Air-Fried Cauliflower Steaks with Chimichurri

Instructions

• 1

  Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 425°F, for 23 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Trim the ends off the cauliflower and cut each head into two steaks, approximately 1-inch thick.

  Tip: A great way to use up the leftover cauliflower, cut into small florets and toss in oil and curry powder then season with salt and pepper. Air fry until starting to caramelize.
• 3

  Place the cauliflower on the broiling rack in the roasting pan. Brush with the oil and sprinkle with the salt and pepper flakes. Using a microplane, finely grate the lemon zest over the cauliflower.

• 4

  Once preheated, place the pan in the oven and air fry for 23 minutes. When the oven signals at the end of cooking, adjust the oven to Broil, High, for 2 minutes and press Start. Meanwhile, continue to the next step.

• 5

  To make the chimichurri, place the herbs, jalapeño, garlic and salt in the bowl of a small food processor and process until finely chopped. Scrape down the side. Add the vinegar and oil and process to combine. Set aside.

• 6

  To test if the cauliflower is ready, insert the tip of a knife or skewer into the core, it should slide in easily. If not, broil a little longer.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 7

  Transfer the cauliflower to a serving plate, top with grated lemon zest and the chimichurri and serve.