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Roasted Cauliflower Steaks with Chimichurri

Ingredients

  • FOR THE CHIMICHURRI:
  • 1 cup packed flat-leaf parsley
  • 1/2 cup packed fresh cilantro
  • 1 tablespoon fresh oregano
  • 4 cloves garlic
  • 1 tablespoon lemon juice (or additional vinegar)
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon cumin (optional)
  • sea salt and pepper, to taste
  • FOR THE CAULIFLOWER:
  • 1 head cauliflower
  • 2 tablespoons extra virgin olive oil
  • sea salt and pepper to taste

Directions

Prep: 1. Preheat oven to 425 degrees. For Chimichurri: 1. Mince parsley, cilantro, oregano, and garlic 2. Juice lemon. 3. Combine herbs, garlic, 1/2 cup olive oil, red wine vinegar, lemon juice, cumin and salt and pepper to taste for chimichurri, mix well, and let sit while cauliflower roasts. For Caluiflower: 1. Remove leaves and trim the stem from the cauliflower while leaving the core intact. 2. Cut the cauliflower into 3/4 - 1 inch steaks from each half (amount will depend on size of cauliflower). Roast smaller, broken pieces along side the larger steaks. 3. Rub steaks with olive oil and sprinkle salt and pepper on both sides and place on baking sheet. Roast for 15 minutes, flip steaks carefully, then roast for another 15 minutes or until browned and tender. Serve topped with chimichurri sauce.

Notes

Hands down our new favorite way to eat cauliflower!

Goes great with these recipes

Snow Peas with Sweet Potato
Sweet Potato Salad with Chili-Lime Dressing
Sweet Potato and Apple Salad
Mashed Sweet Potatoes

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