Cauliflower Steaks with Chimichurri Recipe
Thick, roasted cauliflower steaks with a vibrant, herby chimichurri sauce, packed with smoky flavors and a satisfying crunch.
Ingredients
For the Cauliflower Steaks
- 1 large cauliflower head
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Chimichurri Sauce
- ½ cup fresh parsley chopped
- 2 tbsp fresh cilantro chopped
- 2 cloves garlic minced
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
Instructions
Prepare the Cauliflower Steaks
- Preheat oven to 425°F (220°C).
- Slice cauliflower into thick steaks, about 1-inch each.
Season and Roast
- Brush both sides with olive oil.
- Sprinkle with smoked paprika, garlic powder, salt, and black pepper.
- Place on a baking sheet and roast for 20–25 minutes until golden and crispy.
Make the Chimichurri
- In a bowl, mix parsley, cilantro, garlic, red pepper flakes, salt, olive oil, vinegar, and lemon juice.
- Stir well to combine.
Serve and Enjoy
- Drizzle chimichurri over warm cauliflower steaks.
- Serve immediately for maximum flavor.
Notes
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Vitamin C: 60%
- Vitamin K: 40%
- Potassium: 15%
- Iron: 12%
- Magnesium: 10%
Pro Tips for Maximum Flavor
- Grill the cauliflower for extra smokiness.
- Add a pinch of cumin for a deeper flavor.
- Let the chimichurri sit for 10 minutes to enhance the taste.
- Serve with quinoa or roasted potatoes for a fuller meal.
- Don’t skip the fresh lemon—it makes everything pop.