Roasted Cauliflower Steaks with Chimichurri Sauce
Roasted cauliflower steaks are cooked in the oven until tender and caramelized, then topped with a herby chimichurri sauce. This is a delicious change from regular cauliflower—a must-try!
Equipment
Ingredients
- 1 large, or two medium head cauliflower, leafy part removed
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley leaves
- 2 tablespoons finely chopped mint
- 3-4 garlic cloves, minced
- 1 serrano or red chili pepper, seeded and finely chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon flaky sea salt, like Maldon
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Trim the cauliflower stem to create a flat surface on the bottom, as this will make it easier to cut into steaks. Place the stem side down on the cutting board, then slice the cauliflower into 1-inch slabs. As you get to the edges, it's OK if some of the pieces are shorter; you can roast them alongside the rest of the steaks.
- Brush the steaks with olive oil on both sides and sprinkle with salt and pepper. Roast without flipping, 30-35 minutes until cauliflower is fork tender.
- While the cauliflower is roasting, make the chimichurri sauce. Mix together the remaining olive oil, red wine vinegar, parsley, mint, garlic, pepper, salt and pepper. Let sit for at least 15 minutes for the flavors to marry.
- Plate by placing the roasted cauliflower on a plate and drizzling generously with the sauce. Serve immediately.
Nutrition
Serving: 1servingCalories: 328kcalCarbohydrates: 6gProtein: 1gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gSodium: 10mgPotassium: 312mgFiber: 4gSugar: 0.4gVitamin A: 812IUVitamin C: 17mgCalcium: 27mgIron: 1mg