Cauliflower Steaks

Ingredients

• 1 head Cauliflower (large, about 2.5 lb; cut into 1‑inch thick steaks and remaining florets)
• 4 tbsp Olive Oil (for tossing cauliflower steaks and florets)
• 6 tbsp Olive Oil (for chimichurri sauce)
• 1 tsp Salt (for seasoning cauliflower and chimichurri)
• ½ tsp Black Pepper (freshly ground, for seasoning)
• 1 cup Fresh Parsley (packed, roughly chopped)
• ½ cup Fresh Cilantro (packed, roughly chopped)
• 2 cloves Garlic (minced)
• ½ tsp Red Pepper Flakes (adjust to desired heat)
• 2 tbsp Red Wine Vinegar (or substitute lemon juice for a milder tang)
• 1 tbsp Lemon Juice (optional, adds brightness to chimichurri)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the cauliflower.

   Time: PT5M

   Temperature: 425°F

2. Trim and Slice Cauliflower

   Remove the outer leaves and cut off the base so the head sits flat. Slice the cauliflower into 1‑inch thick steaks; you should get about three steaks per head. Keep the core attached to help the steaks stay together.

   Time: PT10M

3. Season Steaks and Florets

   Place the steaks on a plate, brush each side with 2 tbsp olive oil, then sprinkle with salt and pepper. Toss the remaining cauliflower florets with the remaining 2 tbsp olive oil, salt, and pepper.

   Time: PT5M

4. Arrange on Baking Sheet

   Line a baking sheet with parchment paper (or a silicone mat). Lay the seasoned steaks in a single layer, spacing them apart, and scatter the florets around them.

   Time: PT3M

5. Roast Cauliflower

   Place the sheet in the preheated oven and roast for 15 minutes. Flip the steaks and stir the florets, then roast another 15 minutes until the edges are golden and the stems are tender.

   Time: PT30M

   Temperature: 425°F

6. Prepare Chimichurri

   While the cauliflower roasts, combine parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, lemon juice (if using), and 6 tbsp olive oil in a food processor. Pulse until coarsely chopped; the sauce should be bright green and slightly chunky. Season with a pinch of salt.

   Time: PT10M

7. Plate and Serve

   Transfer the roasted cauliflower steaks to a serving platter, drizzle generously with chimichurri, and scatter any remaining sauce over the florets. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

10 g

Fat

10 g

Fiber

4 g