Cauliflower Steaks with Chimichurri

Preheat oven to 400 degrees F.

For the cauliflower: Cut two thick slices from the center of the cauliflower, each 1 inch thick. Save the remainder to of the head for another use.

Heat the olive oil and 1 tablespoon of the butter over a medium high heat in an oven-proof saute pan. Season the cauliflower steaks on both sides with salt and pepper. When butter is melted, place steaks in the pan. Let sit for about two minutes until browned.

Gently flip both steaks to the second side and add the remaining butter. After browned on the second side, place the saute pan in the oven. Roast for 10-12 minutes until a paring knife easily pierces the stem.

While cauliflower is roasting, make the chimichurri. Soak the capers in cold water for 5 minutes. Drain capers and mince finely.

In a small bowl combine the parsley, garlic, oregano, chili flakes, red wine vinegar, olive oil and drained capers. Season to taste with salt and pepper.

Transfer the roasted cauliflower to individual serving plates. Top with a small pile of the chimichurri and drizzle a bit around the plate.