Cauliflower Steak with Chimichurri
Thick cauliflower slices are seared on the stovetop and finished in the oven until the edges are golden and the centers are tender, then topped with a bright, herb-packed chimichurri of parsley, garlic, and red wine vinegar. The contrast between the roasted cauliflower and the sharp, garlicky sauce makes this a satisfying main course. Plan on about 40 minutes start to finish.
Equipment
- Chef's knife
- Cutting board
- Baking sheet
- Cast iron skillet or grill pan
- Food processor or mortar and pestle
- Mixing bowl
Ingredients
For the Cauliflower Steaks
- 1 large head of cauliflower cleaned and leaves removed
- 2 tablespoons extra virgin olive oil for brushing
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper
For the Chimichurri Sauce
- 1 cup flat-leaf parsley finely chopped
- 3 cloves garlic minced
- 2 tablespoons red wine vinegar can substitute with white wine vinegar
- ½ teaspoon red pepper flakes adjust to heat preference
- 6 tablespoons extra virgin olive oil high-quality oil recommended
- ¼ teaspoon sea salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare cauliflower steaks: Slice the cauliflower vertically into 1-inch thick 'steaks', carefully keeping the core intact to ensure they hold shape. You'll typically get 2-3 center-cut steaks from one head.
- Sear the steaks: Heat a cast iron skillet over medium-high heat. Brush each side of the steaks with olive oil, sprinkle with sea salt and black pepper. Sear each steak for about 2–3 minutes per side until golden brown and fragrant.
- Roast to finish: Transfer the seared steaks to a baking sheet and roast in the preheated oven for 15–20 minutes, or until the core is tender when pierced with a knife.
- Make the chimichurri: While the cauliflower roasts, combine parsley, garlic, red wine vinegar, red pepper flakes, and sea salt in a bowl. Slowly whisk or stir in olive oil until emulsified. For a smoother consistency, you may pulse everything in a food processor.
- Serve: Plate each steak and drizzle generously with chimichurri. Serve warm for maximum flavor impact.
Notes
- To caramelize the cauliflower more deeply, press it gently while searing to increase surface contact.
- Add a squeeze of fresh lemon juice to the chimichurri for extra brightness.
- If parsley isn’t available, cilantro or a mix of both adds a lovely twist.
Nutrition
Calories: 622kcalCarbohydrates: 25gProtein: 9gFat: 58gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 41gSodium: 1026mgPotassium: 1460mgFiber: 10gSugar: 8gVitamin A: 2677IUVitamin C: 244mgCalcium: 147mgIron: 4mg
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