Description
Cauliflower “steak” with chimichurri is a vibrant, flavorful dish that elevates humble cauliflower into a culinary masterpiece. Perfectly roasted to golden perfection, each thick slice is complemented by a zesty chimichurri sauce that adds a delightful punch. This vegetarian dish not only impresses meat lovers but also shines as a stunning centerpiece for any meal. Easy to prepare and endlessly adaptable, it’s ideal for summer barbecues, cozy dinners, or special occasions.
Ingredients
Scale
- 1 medium head of cauliflower (about 1.5 lbs)
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 cup fresh parsley, chopped
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- 1. Preheat the oven to 425°F (220°C). Remove leaves from the cauliflower and trim the stem. Slice the cauliflower into thick steaks (about 1 inch).
- 2. Brush both sides of each steak with olive oil and season generously with salt and pepper.
- 3. Place the steaks on a lined baking sheet and roast for 25-30 minutes until tender and golden brown on the edges.
- 4. Meanwhile, in a bowl, combine parsley, minced garlic, red wine vinegar, lemon juice, red pepper flakes, and remaining olive oil. Mix well to form chimichurri sauce.
- 5. Once cooked, drizzle chimichurri over the roasted cauliflower steaks just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 steak (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg