Whether you’re a vegetarian or just looking for a simple, meat-free dish to add to your weeknight dinner rotation, you need to try these Chimichurri Cauliflower Steaks!
These ‘steaks’ are so hearty, you can serve them as a main dish–or split them into smaller portions to serve on the side.
The chimichurri sauce lends a fresh brightness to the rustic flavor of the roasted cauliflower, and you can whip it up while your steaks cook!
Enjoy!
Chimichurri Cauliflower Steaks
Course:
Protocol:
Servings
2 people
Ingredients
Cauliflower Steaks
- 5 cups 1200.00 ml cauliflower about 1 large head
- 3 Tbsp 44.36 ml Avocado oil
- 1/2 tsp 2.46 ml ground turmeric
- sea salt to taste
- ground black pepper to taste
Chimichurri Sauce
- 1 cup 240.00 ml cilantro chopped
- 1/4 cup 60.00 ml shallots chopped
- 1/4 cup 60.00 ml extra virgin olive oil
- 1/4 cup 60.00 ml apple cider vinegar
- 1 Tbsp 14.79 ml lemon juice
- 3 cloves garlic chopped
- 1/4 tsp 1.23 ml sea salt
Instructions
- Preheat the oven to 400 F. Line a sheet pan with parchment paper.
- Remove leaves and base stem from cauliflower. Slice into ½ inch “steaks”. Extra cauliflower florets can be cooked as well or set aside for other recipes.
- Lay cauliflower steaks on sheet pan. Brush on each side with avocado oil. Season with salt, pepper, and turmeric. Place in oven and roast about 15 minutes or until lightly browned.
- While the cauliflower cooks, prepare chimichurri by placing all ingredients into the bowl of a food processor or blender and pulse until blended but not fully runny.
- Remove cauliflower from oven and serve on plates. Top with chimichurri sauce. Reserve extra chimichurri for later use with meals.
