Print

Cauliflower Steak with Chimichurri

Print Recipe

Thick slices of cauliflower roasted until tender and golden, served with a vibrant and zesty chimichurri sauce for a flavorful plant-based main course.

Ingredients

Scale
  • 1 large head cauliflower
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh oregano, chopped (or 2 tsp dried oregano)
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Remove the outer leaves from the cauliflower and trim the stem, keeping the core intact.
  3. Slice the cauliflower into 1 1/2-inch thick steaks, using the larger center pieces for even cooking.
  4. Brush both sides of each steak with olive oil and season with salt and black pepper.
  5. Arrange on the baking sheet and roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
  6. Meanwhile, prepare the chimichurri by combining parsley, garlic, oregano, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl. Mix well.
  7. Serve the roasted cauliflower steaks topped generously with chimichurri sauce.

Notes

  • Chimichurri can be made ahead and stored in the fridge for up to 3 days.
  • For a smoky flavor, grill the cauliflower steaks instead of roasting.
  • Use the leftover cauliflower florets for soups or stir-fries.

Nutrition

Keywords: cauliflower steak, chimichurri, vegan main dish, roasted cauliflower, plant-based recipe

Find it online: https://zesticook.com/cauliflower-steak-with-chimichurri/