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Olivia

Cauliflower Steaks with Chimichurri Sauce

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Cauliflower steaks roasted until golden and topped with fresh chimichurri sauce. A bold, satisfying Let’s Veg recipe perfect as a plant-based main.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Cooking Instructions Nutrition Notes

Ingredients
  

  • Cauliflower Steaks
  • 1 large head cauliflower
  • 3 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp smoked paprika or cumin
  • Chimichurri Sauce
  • ½ cup fresh parsley finely chopped
  • 2 tbsp fresh cilantro optional
  • 2 cloves garlic minced
  • 2 tbsp red wine vinegar
  • ¼ cup olive oil
  • ¼ tsp red pepper flakes optional
  • Salt to taste

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Remove outer leaves from cauliflower and trim stem, keeping the core intact.
  3. Slice cauliflower into 1-inch-thick steaks (you’ll get 2-3 good steaks; reserve loose florets).
  4. Brush both sides of steaks with olive oil and season with salt, pepper, and paprika.
  5. Place on baking sheet and roast for 15 minutes.
  6. Flip steaks and roast another 12-15 minutes, until golden and tender.
  7. In a bowl, combine parsley, cilantro, garlic, vinegar, olive oil, red pepper flakes, and salt. Stir well.
  8. Spoon chimichurri generously over warm cauliflower steaks and serve immediately.

Nutrition

Carbohydrates: 1gProtein: 1gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 1mgSodium: 51mgPotassium: 65mgFiber: 0.4gSugar: 0.1gVitamin A: 684IUVitamin C: 11mgCalcium: 16mgIron: 1mg

Notes

Grill the steaks instead of roasting for a smoky flavor
Use leftover florets for roasting or salads
Chimichurri keeps well refrigerated for 2 days

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