Print

Amazing 15-Minute Cauliflower Steak with Chimichurri Sauce

Cauliflower Steak with Chimichurri Sauce
Print Recipe

Roast thick cauliflower steaks until tender and serve them topped with a bright, herby chimichurri sauce. This recipe brings big flavor to a simple vegetable, making it a satisfying plant-based main dish for any day.

Ingredients

Scale
  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup fresh parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 2 cloves garlic
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Pinch of salt

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Remove the outer leaves from the cauliflower and trim the stem so it sits flat.
  3. Carefully slice the cauliflower head vertically into two or three 1-inch thick ‘steaks’ from the center. Keep the core intact to hold the steaks together.
  4. Brush both sides of the cauliflower steaks with 2 tablespoons of olive oil. Season generously with salt and pepper.
  5. Place the steaks on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and lightly browned.
  6. While the cauliflower roasts, make the chimichurri. Combine parsley, cilantro, and garlic in a food processor. Pulse until finely chopped.
  7. Add red wine vinegar, 1/2 cup olive oil, oregano, red pepper flakes, and salt. Pulse until just combined; do not over-process into a paste.
  8. Spoon a generous amount of chimichurri over the warm cauliflower steaks before serving.

Notes

  • If your steaks start to fall apart, you can roast them as florets instead.
  • Use a sharp knife for the cleanest cuts when slicing the cauliflower.
  • Chimichurri keeps well in the refrigerator for up to a week.

Nutrition

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