Roasted Cauliflower Steaks with Chimichurri
Cauliflower Steaks are catching on as a vegetarian or vegan meatless entree alternative, or as a delicious side dish to chicken or steak. We’ve seen many versions…roasted, grilled, breaded, and on and on. We like this Roasted Cauliflower Steaks with Chimichurri because you get the roasted flavor of the cauliflower along with the wonderful flavor of Chimichurri, which makes a great steak and chicken topping for South American dishes.
Cauliflower steaks stay together as “steaks” because of the thick stem. When you cut the head, you can only get 2 thick steaks, or maybe 3-4 steaks if you want to cut them thinner. Be careful, since the thinner you make them, the easier the florets break off. Once you make this version, you can also change up your seasonings to match your taste.
2 servings
Ingredients:
1 head cauliflower, trimmed
3 tablespoons extra virgin olive oil for cooking
½ teaspoon garlic powder
½ teaspoon sea salt or to taste
½ teaspoon freshly ground black pepper or taste
Directions:
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and lightly brush with olive oil.
Remove the tough outer leaves from cauliflower. You can leave the thinner inner leaves. Cut off the end of the stem. Resting the cauliflower on its side, carefully cut in half from top to bottom. Cut off outer florets creating two 1″ to 1 ½” thick steaks. Be sure to leave the stem attached since that’s what keeps it intact as a steak. Use the florets you cut off in other dishes.
Brush one side of each cauliflower steak with olive oil. Season with the salt, pepper and garlic powder. Carefully turn over and repeat.
Heat 1 ½ tablespoons of the olive oil in a large cast-iron skillet over medium-high heat. Carefully place the seasoned cauliflower steaks in the pan. Cook about 3-5 minutes until it turns golden brown. Add the remaining 1 ½ tablespoons of the oil, turn over and cook another 3-5 minutes until second side is golden brown. Carefully transfer the cauliflower to the baking sheet and place in the pre-heated oven. Roast about 10 until stems are tender, but not too soft, using a fork to check. Don’t overcook.
Remove from the oven and transfer to the plates. Serve with a large spoonful of the Chimichurri on the steaks or along side.