{"id":29259,"date":"2013-05-21T22:11:42","date_gmt":"2013-05-22T02:11:42","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29259"},"modified":"2013-05-21T22:11:42","modified_gmt":"2013-05-22T02:11:42","slug":"grilled-cauliflower-steak-with-chimichurri-sauce%e3%82%ab%e3%83%aa%e3%83%95%e3%83%a9%e3%83%af%e3%83%bc%e3%82%b0%e3%83%aa%e3%83%ab%e3%82%b9%e3%83%86%e3%83%bc%e3%82%ad%e3%81%a8%e3%83%81%e3%83%9f","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29259&lang=en","title":{"rendered":"Grilled Cauliflower Steak with Chimichurri Sauce
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\"38\"<\/a><\/p>\n

Grilled Cauliflower Steak with Chimichurri Sauce<\/strong><\/p>\n

Here is another dish that reminds me of our recent trip to Panama. Chimichurri sauce has always been one of my favorite sauces as it tastes so fresh and brightens up the flavor of whatever I serve with it. I thought about making beef steak, as I saw beef with chimichurri sauce on many restaurants’ menus in Panama, but I decided to stick with our plant-based diet. I know this is not the “correct” way to make it, but I like my chimichurri a little sweet so I always add a little bit of sugar.<\/p>\n

Chimichurri sauce: parsley, green onion, garlic (cooked), olive oil, red wine vinegar, cumin, cane sugar, salt, pepper, crushed red pepper, lemon juice<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"39\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Grilled Cauliflower Steak with Chimichurri Sauce Here is another dish that reminds me of our recent trip to Panama. Chimichurri sauce has always been one of my favorite sauces as it tastes so fresh and brightens up the flavor of whatever I serve with it. I thought about making beef steak, as I saw beef […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-29259","post","type-post","status-publish","format-standard","hentry","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29259","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29259"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29259\/revisions"}],"predecessor-version":[{"id":29271,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29259\/revisions\/29271"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}