- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Enjoy these cauliflower steaks with chimichurri sauce as a plant-based main dish or served as a tasty side. We cut our steaks thick, which means that one cauliflower will make two steaks. You will have unused cauliflower after cutting the steaks, but don’t worry, these can be used to make cauliflower rice, mashed cauliflower or roasted alongside the steaks and saved for another meal.
Ingredient:
- Cauliflower Steaks
- 1 medium head of cauliflower
- 2 to 3 tablespoons olive oil
- Salt, to taste
- 4 tablespoons chimichurri sauce or more to taste, recipe below
- Chimichurri Sauce
- 2 cups (50g) packed parsley leaves and tender stems
- 3 to 4 garlic cloves, 1 tablespoon minced
- 1 medium shallot, minced
- 1/2 teaspoon dried oregano, optional
- 1/2 to 3/4 teaspoon fine sea salt
- 1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped
- 1/2 cup (120ml) extra-virgin olive oil
- 1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste
