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Easy and healthy, Chimichurri Cauliflower Steak. Crispy and caramelized around the edges, and juicy and rich towards the center…..just amazing!
Veggies are coming back in crazy new shapes, colors and textures. We have veggie noodles, cauliflower steaks and sewed is the new kale! Take that!
I don’t like to follow trends BUT I am a very curious person. Maybe too curious.. I need to know, try and test everything new. Add that healthy tag and I am hooked.
So, yesterday I made myself some juicy, roasted T-bone cauliflower steaks.
Just A.M.A.Z.I.N.G!!! I absolutely loved its unique texture. Crispy and caramelized around the edges, and juicy and rich towards the center. Drizzled with my favorite Chimmichurri sauce, was a healthy feast.
Cauliflower is sooo crazy popular these days. So versatile! You can bake it, fry it, mash it and even steak it! So popular that it makes it almost unaffordable, especially organic cauliflower. For weeks it was quite difficult to get my hands on a decent sized cauliflower head. Hopefully we are not going to have another cold snap and see those prices go up again.
You can serve this Chimichurri cauliflower steak recipe as a side dish or as a main and I am pretty sure nobody will have any complaints. It is out of this world! Not to mention how easy and quick is to have it ready 🙂
- 1 large head cauliflower 4 steaks
- 2 tablespoons olive oil
- salt and pepper to season
- Chimichurri sauce
- 1 cup water
- 1 tablespoon coarse salt
- 2 garlic cloves peeled and minced
- 1 cup fresh parsley leaves chopped
- 1 cup fresh oregano leaves chopped
- 2 teaspoons red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
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Prepare cauliflower steaks:
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Cut 2-4 slices from center of cauliflower (each about 1-inch thick) depending on how big your cauliflower head is. Set aside remaining cauliflower and refrigerate for a different use
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Brush with olive oil each side of cauliflower steaks. Season with salt and pepper.
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Preheat your oven to 360F/ 180C.
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In a large oven-safe skillet, heat 1 tablespoon olive oil on medium-high heat. Add cauliflower steaks and cook for 3 minutes on each side. Carefully turn slices over. Place skillet in the oven and roast for 10-15 minutes or until stem is tender.
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To make Chimichurri sauce, simmer water and salt in a small pan, stir to dissolve the salt, and then remove pan from heat. Finely mince all other dry ingredients and combine in a bowl. Whisk in the vinegar, then the olive oil, then the salted water. Transfer to a jar, close with a tight lid, shake to combine, and refrigerate.
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Drizzle sauce over cauliflower steaks and serve warm!
I love everything about this!! Such a great idea!
Thanks Tracy! I have no idea why I did not think of it earlier 🙂
This looks succulent and so flavorful ! I love cauliflower and I love chimichurri, and now both together–OMG! Genius!
Oh my gosh, yes please! I am crazy about roasted cauliflower and I love that you’ve paired it with chimichurri. Making this over the weekend!
I love chimichurri so much, I could literally eat it on anything! But lucky that you’ve roasted up these cauliflower steaks to serve it on (I love cauli, too)! Looks amazing!! Your photos are great!
I love cauliflower..I will make it tomorrow for sure. Thank you for the recipe ????
I really like this idea. I’m a big lover of cauliflower so will definitely like to try this. 😀
My brain is bedazzled! I have never once considered cauliflower made into a steak. After reading your recipe and seeing your gorgeous photos I just can’t wait to get started!
Chimichurri can make anything better! This sounds like a really flavorful recipe!
Wow, so creative! Looks absolutely delicious and so flavorful with all those spices!
I love cauliflower and I love chimichurri!! 😀
Cauliflower has such a mild flavor it’s perfect for sauces like yours. Why didn’t I think of that? Can’t wait to try this.
I made it tonight and it was yummy!!!! Can u freeze the rest of the chimichuri sauce? If not how lung can it stay in the fridge.
So glad to hear you liked it! You can freeze chimichurri into cubes in a covered ice tray and keep it in your freezer for maximum 3 months without loosing flavor. You can also refrigerate for a maximum of 3-4 days in a closed container. Have a great Sunday!
Made this last night, but wanting a bit of protein to round things out, I placed a fried egg on top then drizzled a bit more chimichurri over it. It was stunning and well-received by “HimWhoDoesNotBelieveMeatlessCanBeDelicious.” I would have given 5 stars but couldn’t get the fifth one to “take.” Definitely 5-stars.
I’ve been curious about making a cauliflower ‘steak’ too! I bet is fantastic with the chimichurri… you’ve definitely given me some inspiration. Yours turned out beautiful!!