Cauliflower Steaks with Chimichurri Sauce
Cauliflower Steaks with Chimichurri Sauce is a deliciously hearty, plant-based dish that combines roasted cauliflower with a zesty, herb-infused chimichurri sauce. The cauliflower is sliced into thick steaks, seasoned with olive oil and spices, and roasted to golden perfection. The chimichurri sauce, made with fresh parsley, garlic, and tangy vinegar, adds a burst of vibrant flavor to each bite. This recipe is an excellent vegetarian or vegan alternative to traditional steak and is perfect for a healthy, flavorful meal.
Equipment
- 1 large baking sheet (for roasting cauliflower)
- 1 sharp knife (for slicing cauliflower)
- 1 cutting board (for slicing cauliflower)
- 1 small bowl (for mixing chimichurri sauce)
- 1 large spoon or whisk (for stirring chimichurri sauce)
- 1 measuring spoons (for precise vinegar and spice measurements)
- 1 parchment paper or foil (optional, to line baking sheet)
Ingredients
For the Cauliflower Steaks:
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder optional
- 1 teaspoon paprika optional
For the Chimichurri Sauce:
- 1 cup fresh parsley finely chopped
- 2 tablespoons fresh oregano or 1 tablespoon dried oregano
- 4 cloves garlic minced
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- 1 teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
Instructions
Prepare the Cauliflower:
- Preheat the oven to 400°F (200°C).
- Remove the leaves from the cauliflower and trim the stem.
- Place the cauliflower head flat on a cutting board. Slice the cauliflower into ¾-inch thick steaks (about 2-3 steaks per head).
- Arrange the cauliflower steaks on a baking sheet lined with parchment paper or foil.
Season the Cauliflower:
- Drizzle olive oil over the cauliflower steaks.
- Season with salt, pepper, and optional garlic powder and paprika.
- Toss gently to coat each steak evenly.
Roast the Cauliflower:
- Roast the cauliflower steaks for 20-25 minutes, flipping halfway through. The edges should become golden brown and crispy, while the inside remains tender. If you like a charred texture, broil for the last 1-2 minutes of cooking.
Prepare the Chimichurri Sauce:
- While the cauliflower is roasting, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, and red pepper flakes in a small bowl.
- Stir well and adjust seasoning with salt and pepper to taste. Let the sauce sit for at least 10 minutes to meld the flavors.
Serve:
- Once the cauliflower steaks are roasted, transfer them to a serving dish.
- Drizzle the chimichurri sauce generously over the steaks.
- Garnish with extra parsley or red pepper flakes, if desired. Serve immediately.
Notes
- Make-Ahead: The chimichurri sauce can be made in advance and stored in the refrigerator for up to 3-4 days. The longer it sits, the more flavorful it becomes.
- Adjustable Spice Levels: If you prefer a milder sauce, reduce the amount of red pepper flakes in the chimichurri.
- Grilling Option: You can also grill the cauliflower steaks for an even smokier flavor. Simply brush with olive oil and season, then grill on medium-high heat for about 4-5 minutes per side.