Chimichurri Cauliflower Steaks

Name: Chimichurri Cauliflower Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 head of cauliflower; 1 TBSP olive oil; ½ tsp salt; ¼ tsp black pepper; ¼-½ tsp garlic powder; ¼-½ tsp paprika; ¼ cup olive oil; a TBSP red wine vinegar; ½ cup finely chopped parsley; 2 cloves garlic; 1 small red chili pepper; ⅓ tsp dried oregano; ½ tsp coarse salt; ¼ tsp black pepper

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
2 servings
Calories
332 kcal
Course
Side Dish, Main Course
Cuisine
Vegetarian

Chimichurri Cauliflower Steaks

Reese Morris

Report

Take roasted cauliflower to the next level with these deliciously flavorful Chimichurri Cauliflower Steaks They're great as a vegetarian main dish and also double as a veggie side!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 head of cauliflower
1 TBSP olive oil
½ tsp salt
¼ tsp black pepper
¼-½ tsp garlic powder
¼-½ tsp paprika

Chimichurri Sauce

¼ cup olive oil
a TBSP red wine vinegar
½ cup finely chopped parsley
2 cloves garlic
1 small red chili pepper
⅓ tsp dried oregano
½ tsp coarse salt
¼ tsp black pepper

Add to Shopping List

Instructions

First make the chimichurri sauce. peel/smash/mince garlic, chop parsley, then deseed and finely chop chili pepper. Combine all ingredients and stir. Allow the mixture to sit while you prep and roast your cauliflower. This will allow the flavors to mingle and intensify.
Preheat your oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and lightly brush with olive oil.
Combine salt, pepper, garlic powder, and paprika in a small bowl and mix. Set aside.
Remove the outer green leaves of your cauliflower and trim the very bottom of the core while still keeping the core intact. The core helps keep the steaks together once you slice them.
Slice each head into ¾-1-inch thick slices. Depending on the size of your heat of cauliflower you will get 2-3 steaks out of each cauliflower head. Remaining florets will crumble and fall apart, set those aside for adding to salads, snacking with ranch dip, or even making cauliflower rice later.
Arrange the cauliflower slices in a single layer on the baking sheet. Brush each side with olive oil and sprinkle each side with seasoning mixture as well.
Roast the cauliflower pieces for 15 minutes. Use a large spatula to carefully flip the cauliflower steaks and resume roasting for another 10-15 minutes depending on thickness of your steaks. Once they're fork-tender on the inside and deliciously browned on the edges, they're ready to eat!
Top with chimichurri sauce and enjoy immediately while they're still crisp and delicious. Yum!

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Values are calculated assuming all the sauce is used. If using less, calorie count will be lower. Adjust as needed and enjoy!

Nutrition Information

Show Details

Calories 332kcal (17%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 35g (54%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g Monounsaturated Fat 22g Trans Fat 1g Sodium 1174mg (49%) Potassium 189mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1610IU (32%) Vitamin C 53mg (59%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 332 kcal

% Daily Value*

Calories	332kcal	17%
Carbohydrates	5g	2%
Protein	1g	2%
Fat	35g	54%
Saturated Fat	3g	15%
Polyunsaturated Fat	10g	59%
Monounsaturated Fat	22g	110%
Trans Fat	1g	50%
Sodium	1174mg	49%
Potassium	189mg	4%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1610IU	32%
Vitamin C	53mg	59%
Calcium	38mg	4%
Iron	1mg	6%