Chimichurri Cauliflower Steak
- PREP 15min
- COOK 20min
- TOTAL 35min
Enjoy these cauliflower steaks with chimichurri sauce as a plant-based main dish or served as a tasty side. We cut our steaks thick, which means that one cauliflower will make two steaks. You will have unused cauliflower after cutting the steaks, but don’t worry, these can be used to make cauliflower rice, mashed cauliflower or roasted alongside the steaks and saved for another meal.
The recipe for chimichurri sauce makes about 1 cup. You will have plenty left over to be used in other dishes. Take a look at the original sauce recipe for suggestions on other ways to use it.
You Will Need
Cauliflower Steaks
1 medium head of cauliflower
2 to 3 tablespoons olive oil
Salt, to taste
4 tablespoons chimichurri sauce or more to taste, recipe below
Chimichurri Sauce
2 cups (50g) packed parsley leaves and tender stems
3 to 4 garlic cloves, 1 tablespoon minced
1 medium shallot, minced
1/2 teaspoon dried oregano, optional
1/2 to 3/4 teaspoon fine sea salt
1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped
1/2 cup (120ml) extra-virgin olive oil
1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste
Directions
Prepare Cauliflower
Preheat the oven to 400°F (204°C).
Remove the large outer leaves of the cauliflower and trim a small amount of the stem to create a flat base. Cut the cauliflower in half, from rounded top to stem.
To make each cauliflower steak, trim the rounded edge of each half, leaving about 1 ½ inch thick slices that still have the stem attached (see our video for a tutorial). Save the trimmed cauliflower for another recipe.
Heat the olive oil in a wide oven-safe saucepan over medium heat.
Place the cauliflower steaks in the hot oil and cook until deep golden brown, about 5 minutes. It helps to occasionally move the steaks so that the oil gets underneath.
Carefully flip the steaks and cook another 3 to 5 minutes, or until the second side is well browned. As the second side browns, season the steaks with salt.
Transfer the oven-safe pan to the oven and roast the steaks until the stems are tender and easily pierced with a fork, 8 to 10 minutes.
Serve cauliflower steaks with a generous spoonful of chimichurri sauce on top. For side portions, slice each steak in half and then serve.
Make Sauce
Make the sauce by hand: Mince the garlic and shallot and add them to a medium bowl. Finely chop the parsley and add them to the bowl along with the salt, red pepper flakes, olive oil, and red wine vinegar. Stir, then taste and season with more salt or red pepper flakes if needed.
Make the sauce in a food processor (or blender): Add garlic and shallots to the bowl of a food processor (or blender) and pulse until minced. Add the parsley, salt, and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes, if needed.
Adam and Joanne's Tips
- No oven-safe skillet: If you do not have an oven-safe skillet, you can brown the steaks in a regular skillet and then carefully transfer them to a baking sheet lined with parchment paper or a silicone baking mat.
- Storing chimichurri: The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you might notice the parsley’s green dulls slightly). It’s absolutely perfect with grilled meat, like grilled steak, but is also excellent with shrimp, fish, veggies, chicken, and grilled bread.
- The nutrition facts provided below are estimates.