Hey there, food lovers! If you’re on the hunt for a quick and satisfying plant-based meal, look no further than these Roasted Cauliflower Steaks with Chimichurri Sauce.
This recipe is incredibly easy to whip up and only takes about 30 minutes from start to finish! 🥦✨ Not only is this dish packed with nutrients, but it’s also completely customizable. You can switch up the herbs in the chimichurri or even toss in some spices to the cauliflower for extra flavor.
It’s the perfect way to impress your friends at a dinner party or spice up your weeknight dinner. Plus, with the fresh and vibrant chimichurri, you’re in for an explosion of flavor! Get ready to dig into these hearty veggie steaks that’ll have everyone asking for seconds.
Serving and Pairing Suggestions:
When it comes to serving this dish, you can keep it simple or go all out! Pair your Roasted Cauliflower Steaks with Chimichurri Sauce with a refreshing side of Watermelon Agua Fresca to cool down the palate or try some Vegetarian Spring Rolls with Sweet Chili Sauce for a fun crunch.
If you’re feeling fancy, serve it alongside Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh for a delightful mix of flavors. There are endless possibilities, so mix and match as you see fit!
Tips and Notes:
- Bold Cauliflower: Always go for a fresh, firm head of cauliflower. It makes a difference!
- Experiment with Chimichurri: Feel free to swap parsley for cilantro or oregano for basil to suit your taste.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat in the oven or microwave!
- Serving Size: One steak per person is usually enough, but feel free to make extra if you’re feeling hungry!
Get ready to make some magic in the kitchen! Remember to snap a pic and share your creation with us!
Roasted Cauliflower Steaks with Chimichurri Sauce
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.