Roasted Cauliflower Steak with Chimichurri Sauce Recipe
Roasted Cauliflower Steak with Chimichurri Sauce is a delicious and healthy dish that transforms cauliflower into a main course. The roasted cauliflower is paired with a vibrant and tangy chimichurri sauce, making it a flavorful and nutritious meal, perfect for plant-based diets or anyone looking for a meat alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings (or more, depending on cauliflower size)
- Category: Main Course
- Method: Roasting
- Cuisine: Latin American
Ingredients
- 1 large head of cauliflower
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon smoked paprika (optional)
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to your heat preference)
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
Prepare the cauliflower steaks: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Remove the leaves and trim the stem of the cauliflower. Stand the cauliflower on its base and slice it into 3/4-inch thick “steaks.” Place on the baking sheet and drizzle with olive oil. Season with salt, pepper, garlic powder, and smoked paprika (if using).
- Roast the cauliflower: Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Make the chimichurri sauce: Combine the parsley, cilantro, red wine vinegar, lemon juice, minced garlic, and red pepper flakes in a bowl. Stir in olive oil and season with salt and pepper.
- Assemble the dish: Once roasted, remove the cauliflower from the oven. Spoon chimichurri sauce over the cauliflower steaks and garnish with extra herbs or a sprinkle of red pepper flakes.
- Serve: Serve immediately and enjoy!
Notes
- For a spicier version, add more red pepper flakes or a diced chili to the chimichurri.
- If you prefer a grilled version, brush the cauliflower with olive oil and grill it for 5-7 minutes per side.
- Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 steak with chimichurri
- Calories: 160
- Sugar: 3g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
