Description
Roasted Cauliflower Steaks seared until tender, then drizzled with fresh chimichurri sauce. Serve as a show-stopping main for date nights in or weeknight meals the whole family will love. Vegan, Gluten-Free.
Ingredients
Scale
For the Cauliflower Steaks:
- 2 large heads of cauliflower
- 3 tablespoons avocado oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon salt
For the Chimichurri Sauce:
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped (or 1/2 teaspoon dried oregano)
- 3–4 cloves garlic, minced
- 3 tablespoons red wine vinegar (or lemon juice)
- 1/2 teaspoon kosher salt
- 1/4 – 1/2 teaspoon red pepper flakes, to taste
- 1/4 cup olive oil, plus more to taste
Optional Serving Suggestions:
- Garlic Green Beans
- Dijon Garlic Potatoes
Instructions
- Prep: Preheat the oven to 350°F (175°C). Set aside a large baking sheet (needed if skillet isn’t large enough or oven-safe).
- Cut the Cauliflower Steaks: Wash each head of cauliflower well. Remove the green leaves at the bottom, keeping the central stem intact. Place the cauliflower stem-side down on a cutting board. Carefully use a large chef’s knife to cut 1-inch thick “steaks” from the center of each head (you should get about 2 steaks per head). Save the remaining florets for another use.
- Make the Spice Rub: In a small bowl, combine 1 tablespoon of the avocado oil, garlic powder, cumin, paprika, and salt. Mix well to form a paste.
- Season Cauliflower: Place the cauliflower steaks on the baking sheet. Identify the “less pretty” side (usually the outer edge). Brush about half of the spice rub evenly across the less-pretty side of each steak using a pastry brush.
- Sear: Warm the remaining 2 tablespoons of avocado oil in a large, oven-safe skillet (cast iron recommended) over medium-high heat. The oil should cover the base; add more if needed. Carefully place the cauliflower steaks spice-rub-side down into the hot skillet. Sear for 3-4 minutes, undisturbed, until a nice crust forms.
- Season and Sear Other Side: While the first side sears, carefully brush the remaining spice rub onto the unseasoned (top) side of the cauliflower steaks in the skillet. Flip the steaks and sear the second side for an additional 2-3 minutes.
- Bake: Transfer the skillet directly to the preheated oven. (If your skillet isn’t oven-safe or large enough for all steaks, transfer the seared steaks to the prepared baking sheet). Roast for 15 to 20 minutes, or until the cauliflower steaks are golden brown and the central stem is tender when pierced with a fork.
- Make the Chimichurri: While the cauliflower is roasting, prepare the chimichurri sauce. In a medium bowl, combine the finely chopped parsley, finely chopped fresh oregano (or dried), minced garlic, red wine vinegar, salt, and red pepper flakes. Whisk well as you slowly pour in the olive oil until combined. Taste and adjust seasoning or add more olive oil if desired. Set aside.
- Serve: Remove the roasted cauliflower steaks from the oven. Transfer them to a platter or individual serving plates. Serve warm, generously topped with the chimichurri sauce.
Notes
- Cutting Cauliflower: Keeping the core intact is key to holding the “steaks” together. Aim for about 1-inch thickness.
- Oven-Safe Pan: Using an oven-safe skillet like cast iron allows you to go directly from stovetop searing to oven roasting. If you don’t have one, simply transfer the seared steaks to a baking sheet.
- Doneness: The cauliflower is done when the thickest part of the stem is easily pierced with a fork.
- Chimichurri: Fresh herbs are best for chimichurri. Adjust red pepper flakes to your heat preference.
- Storage: This recipe is best enjoyed fresh, but leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat gently.