Roasted Cauliflower Steaks with Chimichurri Sauce
This roasted cauliflower steak dish features thick, flavorful slices of cauliflower topped with a vibrant chimichurri sauce that adds a fresh and herby kick, perfect for a hearty vegetarian meal.
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 Baking sheet
- 1 Blender or food processor
- 1 Mixing bowl
Ingredients
- 1 large head cauliflower - cut into 1-inch thick steaks
- 3 tablespoons olive oil - for roasting
- 1 teaspoon salt - to taste
- 1/2 teaspoon black pepper - to taste
- 1 cup fresh parsley - chopped for chimichurri
- 1/4 cup fresh oregano - chopped for chimichurri
- 3 cloves garlic - minced for chimichurri
- 1/2 teaspoon red pepper flakes - for chimichurri
- 1/4 cup red wine vinegar - for chimichurri
- 1/2 cup olive oil - for chimichurri
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the cauliflower into 1-inch thick steaks and arrange them on a baking sheet.
- Drizzle the cauliflower steaks with olive oil, and season with salt and black pepper.
- Roast the cauliflower in the preheated oven for about 25 minutes until golden brown, flipping halfway through.
- While the cauliflower is roasting, prepare the chimichurri by combining parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil in a blender or food processor. Blend until well mixed.
- Once the cauliflower is roasted, remove it from the oven and top with the chimichurri sauce before serving.
Notes
For best results, choose a large head of cauliflower for thicker steaks.
Feel free to experiment with different herbs in the chimichurri, such as adding oregano or cilantro for a unique flavor.
This recipe is also great for meal prep. Simply roast the cauliflower steaks ahead of time and store them in the refrigerator for up to 3 days.