This cauliflower steak recipe is such a scrumptious technique to eat cauliflower! The roasted steaks are golden brown, tender, and topped with my simple do-it-yourself chimichurri sauce.
I like cauliflower, particularly when roasted till golden brown and crisp. That’s why I completely love these roasted cauliflower steaks! My roasting methodology ensures deeply golden brown cauliflower.
Then, you’ll serve the steaks with my easy chimichurri sauce made with contemporary garlic and parsley. This sauce is tremendous in style with grilled and roasted meats, however belief me, it’s simply as unbelievable with these roasted cauliflower steaks!
Key Components
- Cauliflower: I purchase complete heads of cauliflower and normally get 2 to three thick steaks from every. You’ll in all probability have some leftover cauliflower, which you need to use for recipes like cauliflower rice or mashed cauliflower. When looking for cauliflower, search for creamy white, compact clusters of florets, and provides cauliflower that’s noticed or dull-colored a move. For extra suggestions, see how to buy and cut cauliflower.
- Olive Oil: I roast the cauliflower steaks in olive oil, which helps them turn into superbly golden and crispy. Avocado oil is an effective substitute in the event you choose.
- Chimichurri Sauce: My recipe is impressed by conventional Argentinian and Uruguayan variations. You’ll mix finely chopped parsley with olive oil, vinegar, garlic, and spices. It’s extremely simple to make, I promise! Watch the video or see my chimichurri recipe for all my suggestions.
Find out how to Make Chimichurri Cauliflower Steak
To chop cauliflower into steaks, I slice the top in half proper by means of the stalk after which trim away the rounded edge of every half, leaving about 1 ½ inch thick slices that also have the stem hooked up. You’ll be able to see me do that in our video!
The trick to cauliflower steaks that don’t crumble is to ensure that every steak has a number of the stalk hooked up. Sometimes, I get two thick steaks from a medium-sized cauliflower.
I cook dinner my cauliflower steaks in an oven-safe skillet. This fashion, I can begin them on the range to get a extremely good golden brown sear after which end them within the oven for that roasted tender texture.
Whereas the cauliflower is within the oven, I make my chimichurri sauce. Then, when the steaks are executed, I prime them with a beneficiant spoonful of chimichurri and serve.
They’re hearty and flavorful sufficient to get pleasure from as a most important course, however I additionally love pairing them with a facet salad, cooked quinoa, or rice dishes like Mexican rice or coconut rice. It’s also possible to serve these as a facet dish, splitting every steak in half to make 4 parts.
Chimichurri Cauliflower Steak
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PREP
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Get pleasure from these cauliflower steaks with chimichurri sauce as a plant-based most important dish or served as a tasty facet. We lower our steaks thick, which signifies that one cauliflower will make two steaks. You should have unused cauliflower after slicing the steaks, however don’t fear, these can be utilized to make cauliflower rice, mashed cauliflower or roasted alongside the steaks and saved for an additional meal.
The recipe for chimichurri sauce makes about 1 cup. You should have lots left over for use in different dishes. Check out the unique sauce recipe for options on different methods to make use of it.
Makes 2 servings or 4 facet parts
Watch Us Make the Recipe
You Will Want
Cauliflower Steaks
1 medium head of cauliflower
2 to three tablespoons olive oil
Salt, to style
4 tablespoons chimichurri sauce or extra to style, recipe under
Chimichurri Sauce
2 cups (50g) packed parsley leaves and tender stems
3 to 4 garlic cloves, 1 tablespoon minced
1 medium shallot, minced
1/2 to three/4 teaspoon high quality sea salt
1/2 to 1 teaspoon crushed crimson pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped
1/2 cup (120ml) extra-virgin olive oil
1/3 cup (80ml) crimson wine vinegar
Instructions
- Put together Cauliflower
1Preheat the oven to 400°F (204°C).
2Take away the massive outer leaves of the cauliflower and trim a small quantity of the stem to create a flat base. Reduce the cauliflower in half, from rounded prime to stem.
3To make every cauliflower steak, trim the rounded edge of every half, leaving about 1 ½ inch thick slices that also have the stem hooked up (see our video for a tutorial). Save the trimmed cauliflower for an additional recipe.
4Warmth the olive oil in a large oven-safe saucepan over medium warmth.
5Place the cauliflower steaks within the sizzling oil and cook dinner till deep golden brown, about 5 minutes. It helps to often transfer the steaks in order that the oil will get beneath.
6Rigorously flip the steaks and cook dinner one other 3 to five minutes, or till the second facet is effectively browned. Because the second facet browns, season the steaks with salt.
7Switch the oven-safe pan to the oven and roast the steaks till the stems are tender and simply pierced with a fork, 8 to 10 minutes.
8Serve cauliflower steaks with a beneficiant spoonful of chimichurri sauce on prime. For facet parts, slice every steak in half after which serve.
- Make Sauce
1Make the sauce by hand: Mince the garlic and shallot and add them to a medium bowl. Finely chop the parsley and add them to the bowl together with the salt, crimson pepper flakes, olive oil, and crimson wine vinegar. Stir, then style and season with extra salt or crimson pepper flakes if wanted.
2Make the sauce in a meals processor (or blender): Add garlic and shallots to the bowl of a meals processor (or blender) and pulse till minced. Add the parsley, salt, and crimson pepper flakes. Pulse till the parsley is chopped small. Scrape the edges, after which pour within the olive oil and crimson wine vinegar. Pulse just a few extra instances till the sauce comes collectively. Style and season with extra salt or crimson pepper flakes, if wanted.
Adam and Joanne’s Suggestions
- No oven-safe skillet: In case you wouldn’t have an oven-safe skillet, you possibly can brown the steaks in a daily skillet after which fastidiously switch them to a baking sheet lined with parchment paper or a silicone baking mat.
- Storing chimichurri: The sauce is great the day you make it, however it would final just a few days in your fridge (you would possibly discover the parsley’s inexperienced dulls barely). It’s completely excellent with grilled meat, like grilled steak, however can be glorious with shrimp, fish, veggies, hen, and grilled bread.
- The diet info offered under are estimates.
Vitamin Per Serving
Energy
325
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Whole Fats
28.8g
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Saturated Fats
4.4g
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Ldl cholesterol
0mg
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Sodium
678.9mg
/
Carbohydrate
16.6g
/
Dietary Fiber
6.9g
/
Whole Sugars
5.6g
/
Protein
6.6g
