Cauliflower Steak with Chimichurri Sauce

This hearty, flavorful dish highlights the natural sweetness of roasted cauliflower with the zesty and herbaceous kick of chimichurri sauce. It’s perfect as a main or side dish and can be easily made vegan.


Ingredients (Serves 4)

For the Cauliflower Steaks:
  • 1 large cauliflower head
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste
For the Chimichurri Sauce:
  • ½ cup fresh parsley, finely chopped
  • ¼ cup fresh cilantro, finely chopped (optional)
  • 2–3 garlic cloves, minced
  • ½ teaspoon red chili flakes (adjust to taste)
  • 2 tablespoons red wine vinegar
  • ½ cup extra virgin olive oil
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Cauliflower Steaks:
  • Preheat the oven to 400°F (200°C).
  • Remove the leaves and trim the stem of the cauliflower so it can sit flat. Slice the cauliflower into ¾-inch thick “steaks” (you’ll get about 2–4 sturdy steaks depending on the size; smaller florets can be roasted separately).
  1. Season the Cauliflower:
  • Place the cauliflower steaks on a baking sheet lined with parchment paper.
  • Brush both sides with olive oil and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper.
  1. Roast:
  • Roast in the preheated oven for 25–30 minutes, flipping halfway through, until the cauliflower is golden brown and tender with crispy edges.
  1. Make the Chimichurri Sauce:
  • In a small bowl, combine parsley, cilantro (if using), garlic, red chili flakes, and red wine vinegar.
  • Slowly stir in the olive oil until well combined. Season with salt and pepper to taste.
  • Let the sauce sit for 10–15 minutes to allow the flavors to meld.
  1. Serve:
  • Place the roasted cauliflower steaks on a platter and drizzle generously with chimichurri sauce. Serve extra sauce on the side.

Tips for Best Results

  • Grill Option: For a smoky flavor, grill the cauliflower steaks over medium heat for about 5–7 minutes per side.
  • Make Ahead: Chimichurri sauce can be made up to 3 days in advance and stored in the fridge. Bring it to room temperature before serving.
  • Pairing Ideas: Serve with quinoa, roasted potatoes, or a fresh green salad for a complete meal.

This vibrant dish is packed with flavor and nutrition, making it a standout at any meal!

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