Roasted Cauliflower Steak Topped with Fresh Chimichurri Makes for a Delightful Dinner Addition
Two recipes in one!
Cauliflower has had quite the moment recently but have you ever tried it as a steak? Thick, flavorful “steaks” of cauliflower, roasted to perfection and topped with a zesty chimichurri sauce. It’s a dish that’s as fun to eat as it is to make!
Starting with a whole head of cauliflower, slice the center into 3 thick pieces. Brush each side with olive or avocado oil before searing it in a hot pan until it gets crispy on the edges. Pop that seared “steak” into a heated oven to roast it for 20 minutes or until tender. It’s a simple process that transforms this humble veggie into something extraordinary. The natural elegance of cauliflower comes out as it roasts, creating a perfect canvas for the vibrant chimichurri sauce to top it.
Chimichurri is the sauce that will make your taste buds do a happy dance! Originating from Argentina, this powerful green sauce is packed with fresh parsley, garlic, vinegar, and a hint of spice. It’s bright and tangy, with a burst of flavor to the cauliflower steaks, taking them from ordinary to extraordinary.
Perfect for vegetarians, vegans, or anyone looking to add more veggies to their diet. Serve it as a main dish, or pair it with your favorite protein. It’s a sidekick that can stand on its own! With a few simple ingredients, this dish is ready so fast.
Roasted cauliflower steaks with chimichurri sauce are a must-try for anyone looking to jazz up their dinner routine. This dish becomes so flavorful and so satisfying. It’s a fun and unexpected way to enjoy cauliflower. Give it a go, and watch this veggie steal the spotlight at your next meal!
Cauliflower Steaks with Chimichurri Herb Sauce
Ingredients
- 1 head cauliflower sliced into steaks
- 2 tablespoons avocado oil
- Sea salt and pepper
Chimichurri Sauce
- 1 cup parsley leaves loosely packed
- 10 basil leaves
- 1 sprig fresh oregano leaves
- 3 cloves garlic minced
- 2 tablespoons apple cider vinegar
- 1/8 tsp crushed red pepper flakes
- 1/4 tsp sea salt
- 1/8 tsp fresh black pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat oven to 400◦. Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower core side down on cutting board. Slice cauliflower into ¾-inch “steaks” from center of cauliflower (about 3 full “steaks”). Keep smaller cauliflower pieces.
- Heat cast iron pan on medium-high heat and add 1 tablespoon of avocado oil. Place cauliflower steaks into a hot pan, brush the top side with avocado oil, and season with salt and pepper. Fill in the pan with the other pieces of cauliflower. Sear both sides of cauliflower for 2-3 minutes before placing the cast iron pan straight into the oven and roast for 15-20 minutes until tender but still firm. Top with Chimichurri herb sauce to serve.
Chimichurri Sauce
- Finely chop fresh herbs or combine the parsley, basil, oregano, garlic, vinegar, crushed red pepper flakes, sea salt, and black pepper. Pulse mixture until desired consistency. Transfer the herb mixture to a bowl and pour the olive oil into the mixture to combine.
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