There’s nothing quite like the satisfying taste of Roasted Cauliflower Steaks paired with a vibrant Chimichurri Sauce. This dish is not only simple to prepare, but it is also a fantastic addition to your vegetarian repertoire. In this tutorial, I will guide you through each step of creating this delicious meal that your friends and family will love.
To begin, gather your ingredients. For the cauliflower steaks, you will need:
- 1 large head of cauliflower
- 2 tablespoons of olive oil
- Salt and pepper, to taste
For the Chimichurri Sauce, collect the following ingredients:
- 1 cup of fresh parsley, finely chopped
- 1/2 cup of fresh cilantro, finely chopped
- 3-4 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes (adjust based on your preference)
- 1/2 cup of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper, to taste
Now, let’s prepare the cauliflower steaks. Preheat your oven to 425°F (220°C). While the oven is heating, I wash the cauliflower carefully and then remove the outer leaves. Place the cauliflower on a cutting board, stem side down. Cut the cauliflower into 1-inch thick slices. You should be able to create about 2-3 steaks from an average-sized cauliflower, but it depends on the size of the head.
Once I have my cauliflower steaks, I brush them with olive oil on both sides and season them generously with salt and pepper. Place them on a baking sheet and roast them in the oven for about 25-30 minutes or until they are golden brown and tender, flipping them halfway through.
While the cauliflower is roasting, it’s time to whip up the Chimichurri Sauce. In a medium bowl, I combine the finely chopped parsley and cilantro, minced garlic, and red pepper flakes. Then I pour in the olive oil and red wine vinegar, stirring well to combine all the ingredients. I season the sauce with salt and pepper to taste. If you want to adjust the consistency, you can add a little more olive oil or vinegar according to your preference.
Once the cauliflower steaks are done roasting, I take them out of the oven and let them cool for a few minutes. I then plate them and generously drizzle my freshly made Chimichurri Sauce over the top. The vibrant green sauce not only adds flavor but also enhances the presentation of the dish.
This Roasted Cauliflower Steaks with Chimichurri Sauce can be served as a main dish or a side. I love pairing it with a fresh salad or some grains if I’m looking for a more filling option. Enjoy this flavorful dish that is sure to impress everyone at your table!
Roasted Cauliflower Steaks with Chimichurri Sauce
Ingredients
- 1 large head of cauliflower
- 1 cup of fresh parsley, chopped
- 1 cup of fresh cilantro, chopped
- 2 teaspoons of red pepper flakes (adjust based on your preference)
- 1/2 cup of olive oil
- 3 cloves of garlic, minced
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Remove the leaves from the cauliflower and slice it into 1-inch thick steaks.
- Place the cauliflower steaks on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast the cauliflower in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and tender.
- While the cauliflower is roasting, prepare the chimichurri sauce. In a bowl, combine parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, and olive oil. Mix well and season with salt and pepper to taste.
- Once the cauliflower steaks are done, remove them from the oven and serve with the chimichurri sauce drizzled on top.
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