Description
Thick-cut cauliflower steaks roasted and topped with a vibrant, fresh chimichurri sauce.
Ingredients
Scale
- 1 large head of cauliflower
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- Salt, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the leaves from the cauliflower and remove the core. Cut the cauliflower head into four 1-inch thick “steaks.”
- Place the cauliflower steaks on a baking sheet. Brush both sides with 3 tablespoons of olive oil and season with salt and pepper.
- Roast for 20-25 minutes, flipping halfway through, until tender and golden brown.
- While the cauliflower roasts, prepare the chimichurri. In a food processor, combine parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, and red pepper flakes.
- Pulse until finely chopped and well combined. Season with salt to taste.
- Serve the roasted cauliflower steaks topped with the chimichurri sauce.
Notes
- If the outer florets start to brown too quickly, you can loosely tent the cauliflower with foil.
- Adjust the red pepper flakes for your preferred level of heat.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 steak
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: cauliflower steaks, chimichurri, roasted cauliflower, vegetarian recipe, vegan recipe, healthy dinner