Cauliflower Steaks with Chimichurri
These roasted cauliflower steaks with chimichurri sauce are the perfect plant-based dish that brings out bold flavors and hearty textures. Seared cauliflower steaks topped with a fresh herb chimichurri create a nutritious and satisfying meal that’s ideal for any occasion. Try this vegan recipe for a delicious and healthy main dish!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Dish, Vegan, Plant-Based
- Method: Roasting, Searing
- Cuisine: American, Latin
- Diet: Gluten Free
Ingredients
- 2 heads of cauliflower
- 2 tbsp avocado oil (or other high-smoke point oil)
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- Chimichurri sauce (recipe below)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the cauliflower into thick steaks, keeping the stem intact for easier handling.
- In a small bowl, combine garlic powder, cumin, paprika, and salt.
- Brush the cauliflower steaks with avocado oil and rub the spice mixture evenly on both sides.
- Heat a cast-iron skillet over medium-high heat, add oil, and sear the cauliflower steaks for about 2-3 minutes per side until the edges are golden brown.
- Transfer the skillet to the oven and roast the cauliflower steaks for 15-20 minutes, or until fork-tender.
- While the steaks roast, prepare the chimichurri sauce.
- Serve the cauliflower steaks warm with chimichurri sauce on top and enjoy!
Notes
- For extra flavor, you can add lemon or lime juice to the chimichurri or drizzle a bit of hot sauce over the steaks for spice.
- If you don’t have a cast-iron skillet, a regular oven-safe skillet works just as well.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or skillet.
Find it online: https://recipesbyjanet.com/cauliflower-steaks-with-chimichurri/
