How to Make Roasted Cauliflower Steaks with Tangy Chimichurri Sauce

Simple Summary

Roasted Cauliflower Steaks with Chimichurri is a vibrant, plant-based dish that transforms humble cauliflower into hearty, flavorful "steaks" paired with a zesty Argentinian herb sauce.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 2-3
• Difficulty: Intermediate

Ingredients

• 1 large head of cauliflower
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon red pepper flakes
• Salt to taste

Instructions

1. Preheat your oven to 425°F (220°C).

2. Remove the leaves from the cauliflower and trim the stem, keeping the core intact.

3. Place the cauliflower head stem-side down on a cutting board. Using a large, sharp knife, cut the cauliflower into 1-inch thick slices, aiming to get 2-3 intact "steaks" from the center. (Save any florets that fall off for another use.)

4. In a small bowl, mix the olive oil, smoked paprika, and garlic powder.

5. Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides generously with the seasoned oil mixture. Season with salt and pepper.

6. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.

7. While the cauliflower is roasting, prepare the chimichurri sauce. In a medium bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and let sit to allow flavors to meld.

8. Once the cauliflower steaks are done, remove from the oven and let cool for 5 minutes.

9. Plate the cauliflower steaks and generously spoon the chimichurri sauce over the top before serving.

Chef's Notes

• For the best "steaks," choose a large, compact head of cauliflower.
• Don't discard the loose florets! They can be roasted alongside the steaks or saved for cauliflower rice or soup.
• The chimichurri sauce can be made up to a day in advance and stored in the refrigerator. Bring to room temperature before serving.
• For a vegan version, ensure your red wine vinegar is vegan-friendly.
• Leftover chimichurri sauce keeps well in the fridge for up to a week and is great on grilled vegetables, tofu, or as a salad dressing.

Nutritional Info

Per serving (assuming 3 servings): Approximately 350 calories. This dish is rich in fiber, vitamins C and K, and heart-healthy monounsaturated fats from olive oil. Cauliflower is low in carbs and high in antioxidants, while the herbs in the chimichurri provide additional vitamins and minerals.

Serving Suggestions

Serve these roasted cauliflower steaks as a main course alongside a quinoa pilaf or roasted sweet potato wedges for a complete meal. A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir pairs well with the dish. For presentation, sprinkle some extra chopped parsley over the top and serve on warm plates to keep the cauliflower hot. This dish is perfect for a vegetarian dinner party or as a impressive weeknight meal for those looking to eat more plant-based dishes.