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Roasted Cauliflower Steak with Chimichurri Sauce

This roasted cauliflower steak chimichurri sauce is pure comfort with a fresh, bright finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cauliflower Steaks
  • 2 large heads cauliflower, outer leaves removed, cut into 1-inch thick steaks Choose firm, heavy heads for best results.
  • 4 tbsp extra-virgin olive oil, divided Used for brushing and chimichurri.
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
For the Chimichurri Sauce
  • 1 cup fresh parsley Can swap for cilantro for a different flavor.
  • 1/4 cup fresh oregano Replace with fresh basil for a sweeter flavor.
  • 3 cloves garlic
  • 3 tbsp red wine vinegar Can be substituted with apple cider vinegar.
  • 1/4 tsp red pepper flakes Omit or reduce for milder sauce.

Method
 

Preparation
  1. Remove the outer leaves from the cauliflower heads and slice each head vertically through the core into 1-inch thick slabs.
  2. Preheat the oven to 425°F (220°C) and brush both sides of the cauliflower steaks with 2 tablespoons of olive oil. Season with smoked paprika and kosher salt.
Cooking
  1. Arrange the cauliflower steaks in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping once halfway through. Roast until tender when pierced with a knife and the edges look deeply charred.
  2. While the cauliflower roasts, add parsley, oregano, garlic, red wine vinegar, and red pepper flakes to a food processor. Pulse until finely chopped, then slowly drizzle in the remaining olive oil until the sauce comes together.
Serving
  1. Transfer cauliflower steaks to serving plates and spoon chimichurri generously over the top while warm.

Notes

This dish works well for chilly nights or potlucks and serves as a meatless main that feels substantial. The chimichurri's bold flavors enhance the roasted cauliflower beautifully.