Cauliflower steak with chimichurri is a stunning dish that combines the simplicity of roasted cauliflower with the zesty punch of chimichurri sauce. Perfect as a main course or a side, this plant-based recipe is packed with flavor, nutrients, and visual appeal. Whether you’re a dedicated vegan or just exploring more plant-based meals, this dish is sure to impress.
Why Cauliflower Steaks?
Cauliflower is a highly versatile vegetable, and slicing it into thick “steaks” transforms it into a centerpiece-worthy dish. When roasted or grilled, cauliflower develops a golden, caramelized crust and a tender, meaty interior. Paired with the vibrant and herbaceous chimichurri sauce, it becomes a mouthwatering alternative to traditional meat steaks.
Nutritional Highlights
Cauliflower is rich in vitamins C, K, and B6, as well as fiber and antioxidants. Its mild flavor makes it an excellent canvas for bold seasonings and sauces. Chimichurri, traditionally made with fresh parsley, garlic, vinegar, and olive oil, adds a dose of healthy fats and a burst of flavor that complements the roasted cauliflower perfectly.
Ingredients for Cauliflower Steaks
1 large head of cauliflower
2-3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
For the Chimichurri Sauce:
1 cup fresh parsley (finely chopped)
1/2 cup fresh cilantro (optional)
3 garlic cloves (minced)
1/3 cup olive oil
2 tablespoons red wine vinegar (or lemon juice)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
How to Prepare Cauliflower Steak with Chimichurri
1. Preheat the Oven or Grill:
Heat your oven to 425°F (220°C) or preheat the grill to medium-high.
2. Slice the Cauliflower:
Remove the leaves and trim the stem of the cauliflower, leaving the core intact.
Slice the cauliflower vertically into 1-inch thick steaks. You should get 2-3 steaks from a large cauliflower, with smaller florets breaking away (save these for roasting alongside the steaks).
3. Season the Steaks:
Brush both sides of the cauliflower steaks with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper.
4. Roast or Grill:
To Roast: Place the steaks on a lined baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
To Grill: Place the steaks on the grill and cook for about 5-7 minutes per side, until charred and tender.
5. Make the Chimichurri Sauce:
In a bowl, combine parsley, cilantro (if using), garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Stir well and let it sit for at least 10 minutes to allow the flavors to meld.
6. Serve:
Place the roasted or grilled cauliflower steaks on a platter and drizzle generously with chimichurri sauce. Serve immediately.
Tips for Success
Uniform Slices: Choose a large cauliflower with a sturdy core for better steak slices. Use the broken florets as a crunchy side or snack.
Chimichurri Variations: Adjust the sauce to your liking—add more garlic for a robust flavor, or substitute mint or basil for a unique twist.
Cooking Method: If roasting, broil the steaks for the last 2 minutes to get a beautifully crisp top.
Serving Ideas
Cauliflower steak with chimichurri is a satisfying main dish but also pairs wonderfully with other sides:
Grain Bowls: Serve over quinoa or rice for a complete meal.
Salad: Pair with a crisp, tangy salad for balance.
Roasted Veggies: Add other roasted vegetables like sweet potatoes or zucchini for a colorful platter.
Why You'll Love It
This dish is proof that plant-based eating can be anything but boring. The combination of the smoky, roasted cauliflower and the tangy, garlicky chimichurri creates a flavor explosion that will have you coming back for more. It’s easy to prepare, nutrient-dense, and a crowd-pleaser, whether you're serving it for a weeknight dinner or a special occasion.
Enjoy this modern twist on a vegetable classic and relish the bold flavors of cauliflower steak with chimichurri!
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