Roasted Cauliflower Steaks Chimichurri (Printable)
Tender roasted cauliflower steaks enhanced with a bright, herbaceous chimichurri sauce for a satisfying dish.
# What You'll Need:
→ Cauliflower Steaks
01 - 2 large cauliflower heads
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Chimichurri Sauce
07 - 1 cup fresh flat-leaf parsley, finely chopped
08 - 1/2 cup fresh cilantro, finely chopped
09 - 3 garlic cloves, minced
10 - 1 small shallot, finely minced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon red pepper flakes
13 - 1/3 cup extra-virgin olive oil
14 - 2 tablespoons red wine vinegar
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon black pepper
17 - Juice of 1/2 lemon
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove the leaves and trim the stem ends from each cauliflower, keeping the core intact. Slice each cauliflower vertically into 1-inch-thick steaks (you should get 2-3 steaks per head; save extra florets for another use).
03 - Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper.
04 - Roast for 25-30 minutes, flipping carefully halfway through, until the cauliflower is golden and fork-tender.
05 - Meanwhile, prepare the chimichurri. In a bowl, combine parsley, cilantro, garlic, shallot, oregano, red pepper flakes, olive oil, red wine vinegar, salt, pepper, and lemon juice. Mix well and let sit for at least 10 minutes to develop flavor.
06 - Transfer roasted cauliflower steaks to serving plates and generously spoon chimichurri sauce over the top. Serve immediately.
# Expert Advice:
01 -
- That chimichurri sauce keeps in your fridge and makes everything taste better
- You feel fancy eating cauliflower for dinner, and nobody needs to know how easy it was
02 -
- The first time I made this I sliced the cauliflower too thin and it fell apart, so really commit to those thick slices
- Letting the chimichurri sit for even just 10 minutes transforms it from chopped herbs to an actual sauce
03 -
- Do not skip the flipping halfway through, it is the difference between evenly golden and disappointingly pale on one side
- Pat the cauliflower dry with a paper towel before oiling, excess steam makes it soggy instead of tender