Roasted Cauliflower Steaks with Chimichurri (Printable version)

Golden roasted cauliflower slices topped with fresh herb chimichurri sauce for a satisfying vegetarian dish.

# What you'll need:

→ Cauliflower Steaks

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→ Chimichurri Sauce

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# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove the outer leaves from the cauliflower heads. Trim the stem ends, keeping the core intact. Slice each cauliflower head into 1-inch thick steaks, yielding 2-3 intact steaks per head.
03 - Place steaks on the prepared baking sheet. Brush both sides with olive oil and sprinkle evenly with smoked paprika, cumin, garlic powder, salt, and pepper.
04 - Roast in the oven for 25-30 minutes, flipping gently halfway, until golden and tender with crispy edges.
05 - In a medium bowl, combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes. Stir well and season with salt and pepper to taste. Let stand at room temperature to develop flavors.
06 - Arrange roasted cauliflower steaks on a platter and spoon chimichurri sauce generously over the top. Serve immediately.

# Expert Advice:

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  • The chimichurri transforms ordinary cauliflower into something restaurant worthy with almost zero effort
  • You get all the satisfaction of a hearty steak dinner while keeping things light and vegetarian
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  • Do not skip the flipping step or you will miss out on those gorgeous crispy edges
  • Let the chimichurri sit for at least ten minutes so the flavors meld together
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  • Pat the cauliflower steaks dry before oiling them for better caramelization
  • Use a very sharp knife to get clean cuts through the dense heads

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