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Cauliflower Steaks

Thick-cut cauliflower slabs roasted until golden and caramelized, topped with a zippy chimichurri sauce. A plant-based main course that earns its place at the center of the plate.

DinnerArgentinian FusionEasy

10 min

Prep

30 min

Cook

40 min

Total

Servings

Easy

Difficulty

Instructions

Preheat oven to 425F. Trim the leaves from the cauliflower and cut 2 thick steaks (about 1.5 inches) from the center. Save the remaining florets for another use.

Tip: Cut from the center to get the largest slabs that hold together. The outer pieces will crumble.

Brush both sides of the steaks with olive oil. Season with paprika, garlic powder, and salt.

Place on a sheet pan. Roast for 15 minutes, flip carefully, and roast 15 more minutes until deep golden brown and tender.

Make the chimichurri: combine parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes.

Plate the cauliflower steaks and spoon chimichurri generously over the top.

Nutrition per Serving

260kcal

Calories

Protein

14g

Carbs

22g

Fat

Fiber

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Cauliflower Steaks

Ingredients

For chimichurri

Instructions

Nutrition per Serving

Tags

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