Roasted cauliflower steaks with cilantro chimichurri
Cauliflower is usually the sidekick to the main course. Now is the time for it to shine! Let that cruciferous vegetable be the star of the show with this eye-catching entrée. The center of the cauliflower head is cut into “steaks.” (By using the part of the head with the stem, it all stays together & doesn’t break apart.) It’s then topped with bright & garlicky cilantro chimichurri sauce.
Servings: 4 people
Calories: 181kcal
Ingredients
- 2 heads cauliflower
- 2 Tablespoons avocado oil or olive oil
- Pinch of salt
- 1 recipe cilantro chimichurri
- Cilantro leaves optional garnish
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Make the cauliflower steaks by cutting one head in half, right through the middle of the stem. Then cut a 1-inch slice off the middle. That’s your first “steak.” Cut another one inch slice off the other half. Then do the whole process over again with the second head of cauliflower. (You will have cauliflower leftover. Save it for another time.)
- Put the cauliflower steaks on the baking sheet, and coat with oil on both sides. Finish with a pinch of salt.
- Roast for 20 minutes on one side. Then gently flip them over, and roast for 10 more minutes, until beautifully brown.
- Serve the steaks with chimichurri sauce on top & extra cilantro leaves for optional garnish. (You can find a clickable link to the chimichurri recipe in the ingredient list.)
Notes
The recipe calls for 2 heads of cauliflower, because the steaks hold together better when they include the stem. As you slice further out on a head, you're more apt to have steaks that fall apart.
But if you don’t care about the perfect slices or don't mind a risk, you can buy just one large head of cauliflower for a group of four. If the slices aren’t perfect as you go out from center, they will still taste good. Or you can simply plan on two steaks, and roast the rest as florets.
If the stems of the cauliflower are very long, you can cut off the bottom half of them before cutting the "steaks." But be careful not to cut too far up. You want the florets to stay attached.
Nutrition
Calories: 181kcal | Carbohydrates: 5g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 173mg | Potassium: 265mg | Fiber: 2g | Sugar: 2g | Vitamin A: 258IU | Vitamin C: 42mg | Calcium: 21mg | Iron: 1mg
