Description
Succulent Chimichurri Cauliflower Steak delivers a bold Argentine-inspired vegetarian centerpiece that celebrates plant-based elegance. Herbaceous green sauce and perfectly roasted cauliflower create a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 heads cauliflower
- 4 tablespoons (60 ml) olive oil
Chimichurri Sauce Ingredients:
- 1 cup (240 ml) fresh parsley, chopped
- 1/2 cup (120 ml) fresh cilantro, chopped
- 1/2 cup (120 ml) extra virgin olive oil
- 1/4 cup (60 ml) red wine vinegar
- 4 cloves garlic, minced
Seasoning and Garnish:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 lemon, juiced
Instructions
- Preheat oven to 425°F, creating an optimal roasting environment for transforming whole cauliflower into succulent steaks.
- Carefully trim cauliflower, removing outer leaves and slicing vertically into substantial 1-inch thick planks that maintain structural integrity.
- Meticulously coat each cauliflower slice with olive oil, ensuring comprehensive surface coverage for enhanced caramelization.
- Distribute salt, black pepper, and red pepper flakes across the steaks, establishing a dynamic flavor profile.
- Arrange seasoned cauliflower on a parchment-lined baking sheet, positioning slices with adequate spacing to promote even roasting.
- Roast for 25-30 minutes, rotating midway through cooking process to achieve uniformly golden, crispy exterior edges.
- Simultaneously craft chimichurri by amalgamating finely chopped parsley, cilantro, minced garlic, red wine vinegar, and extra virgin olive oil in a mixing vessel.
- Vigorously whisk chimichurri components until herbs and liquid ingredients harmonize into a cohesive sauce.
- Extract roasted cauliflower from oven and immediately brighten with fresh lemon juice, enhancing overall flavor complexity.
- Lavishly drench warm cauliflower steaks with prepared chimichurri, ensuring comprehensive herbal coverage.
- Present immediately as a vibrant, plant-forward culinary centerpiece bursting with aromatic herb infusion.
Notes
- Slice cauliflower carefully to maintain thick, uniform steaks that won’t crumble during roasting.
- Use a sharp chef’s knife and steady cutting technique to create clean, even cuts for perfect presentation.
- Ensure olive oil coverage helps achieve crispy, golden edges and prevents cauliflower from drying out during high-heat roasting.
- Adjust spice levels by increasing or reducing red pepper flakes to suit individual heat preferences.
- Let chimichurri sauce sit for 10-15 minutes before serving to allow flavors to develop and intensify.
- Experiment with alternative herb combinations like adding mint or oregano for unique flavor profiles.
- Transform this recipe into a gluten-free, vegan, and low-carb option that’s nutritious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 186
- Sugar: 1 g
- Sodium: 339 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg