Cauliflower steak with chimichurri is a bold and satisfying recipe that brings together the hearty texture of roasted cauliflower and the zesty brightness of a classic Argentine herb sauce. This dish is perfect for a weeknight dinner or as a show-stopping centerpiece for a plant-based meal. Here’s how to make it for four servings.
1. Roasted Cauliflower Steak With Chimichurri
Ingredients
- 2 heads cauliflower
- 1 ½ cups fresh parsley, finely chopped
- ½ cup fresh oregano, finely chopped
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- ¼ cup red wine vinegar
- ¼ cup olive oil
Instructions
Prepare the Cauliflower Steaks: Preheat your oven to 425°F (220°C). Remove the outer leaves from the cauliflower heads and trim the stems. Slice each head into 1-inch thick steaks, yielding about 2 steaks per head. Reserve any loose florets for another use.
Season and Roast: Brush both sides of the cauliflower steaks with olive oil and sprinkle with a pinch of sea salt and black pepper. Place them on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and tender.
Make the Chimichurri: In a bowl, combine the chopped parsley, oregano, minced garlic, red pepper flakes, sea salt, red wine vinegar, and olive oil. Stir well to blend the flavors. Adjust seasoning to taste.
Serve: Plate the roasted cauliflower steaks and spoon a generous amount of chimichurri sauce over each. Serve immediately for the best texture and flavor.
2. Tips for the Best Cauliflower Steak with Chimichurri
Cut Evenly: Aim for uniform 1-inch thick steaks to ensure even cooking. A sharp knife helps achieve clean cuts without crumbling the cauliflower.
High Heat for Caramelization: Roasting at 425°F creates a golden, slightly crispy exterior. Avoid overcrowding the baking sheet to prevent steaming.
Fresh Herbs Matter: Use fresh parsley and oregano for the chimichurri to maximize flavor. Dried herbs won’t deliver the same vibrant punch.
Adjust Spice: If you prefer less heat, reduce the red pepper flakes to a pinch or omit them entirely. For extra zing, add a splash more red wine vinegar.
Rest the Sauce: Let the chimichurri sit for 10-15 minutes after mixing to meld the flavors, enhancing the overall taste.
3. What Do You Serve with Cauliflower Steaks?
Cauliflower steaks pair beautifully with a variety of sides to create a balanced meal. Consider these options:
Grains: Quinoa, farro, or wild rice add heartiness and complement the earthy cauliflower.
Greens: A light arugula salad with lemon vinaigrette or sautéed kale balances the richness of the chimichurri.
Roasted Vegetables: Pair with roasted sweet potatoes or carrots for a colorful, nutrient-packed plate.
Legumes: A side of lentils or chickpeas adds protein, making the meal more filling.
Bread: Crusty sourdough or garlic bread soaks up the extra chimichurri sauce for a delightful bite.
4. How to Store and Reheat Leftovers
Storage: Place leftover cauliflower steaks in an airtight container, keeping the chimichurri separate to avoid sogginess. Refrigerate for up to 3 days.
Reheating: Reheat the steaks in a 375°F (190°C) oven for 8-10 minutes to maintain their texture. Microwaving can work in a pinch (1-2 minutes on high), but it may soften them. Warm the chimichurri to room temperature before serving.
Freezing: Freezing is not recommended, as cauliflower steaks lose their crispness and become mushy when thawed.
Repurposing: Crumble leftover steaks into salads or mash them into a creamy base for soups to give them a new life.
Cauliflower steak with chimichurri is a vibrant and satisfying dish that brings excitement to the plant-based table. With crispy edges, tender centers, and bold herbaceous flavor, it’s a recipe you’ll turn to again and again.
