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Epic Cauliflower Steaks with Chimichurri Sauce Recipe

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4 from 45 reviews

Enjoy these thick-cut cauliflower steaks roasted to perfection and topped with a vibrant, homemade chimichurri sauce. This plant-based main dish is both flavorful and versatile, with the leftover cauliflower perfect for rice, mash, or roasting alongside. The chimichurri sauce adds a fresh, tangy kick and can easily be used for other dishes.

  • Total Time: 35 minutes
  • Yield: 2 main servings or 4 side portions

Ingredients

Cauliflower Steaks

  • 1 medium head of cauliflower
  • 2 to 3 tablespoons olive oil
  • Salt, to taste
  • 4 tablespoons chimichurri sauce (or more to taste)

Chimichurri Sauce

  • 2 cups (50g) packed parsley leaves and tender stems
  • 3 to 4 garlic cloves, 1 tablespoon minced
  • 1 medium shallot, minced
  • 1/2 teaspoon dried oregano (optional)
  • 1/2 to 3/4 teaspoon fine sea salt
  • 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño/Fresno chili pepper, finely chopped
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste

Instructions

  1. Prepare the Cauliflower: Preheat your oven to 400°F (204°C). Remove the large outer leaves from the cauliflower and trim a small amount of the stem to create a flat base. Slice the cauliflower in half from top to stem. Trim the rounded edges to create two thick 1 ½ inch cauliflower steaks with the stem attached. Save trimmed pieces for another use.
  2. Brown the Steaks: Heat olive oil in a wide oven-safe saucepan over medium heat. Add the cauliflower steaks and cook without moving for about 5 minutes until deeply golden brown, turning occasionally so oil coats all sides.
  3. Flip and Season: Carefully flip the steaks and cook for another 3 to 5 minutes until the second side is golden brown. Season the steaks with salt as this side browns.
  4. Roast: Transfer the oven-safe pan with steaks to the preheated oven. Roast for 8 to 10 minutes, or until the stems are tender and can be easily pierced with a fork.
  5. Serve: Plate the cauliflower steaks and spoon generous amounts of chimichurri sauce on top. For side servings, slice each steak in half before serving.
  6. Make Chimichurri Sauce By Hand: Mince garlic and shallot finely and place in a medium bowl. Chop parsley finely and add it along with salt, red pepper flakes, olive oil, and red wine vinegar. Stir well and adjust seasoning with additional salt or pepper flakes as desired.
  7. Make Chimichurri Sauce in Food Processor: Add garlic and shallots to food processor; pulse to mince. Add parsley, salt, and red pepper flakes; pulse until parsley is finely chopped. Scrape the sides, then pour in olive oil and red wine vinegar. Pulse a few more times until combined. Taste and adjust seasoning if needed.

Notes

  • If you lack an oven-safe skillet, brown steaks in a regular skillet and transfer to a lined baking sheet to roast.
  • Chimichurri sauce tastes best fresh but can be kept refrigerated for a few days; the parsley color may dull slightly.
  • Chimichurri is also excellent with grilled meats, shrimp, fish, vegetables, chicken, and grilled bread.
  • Leftover cauliflower trimmings can be used to make cauliflower rice, mashed cauliflower, or roasted for another meal.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Plant-Based, Argentine-inspired
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/epic-cauliflower-steaks-with-chimichurri-sauce-recipe/