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.
1 medium head of cauliflower
2 to 3 tablespoons olive oil
Salt, to taste
4 tablespoons chimichurri sauce or more to taste, recipe below
2 cups (50 grams) packed parsley leaves and tender stems
3 to 4 garlic cloves (1 tablespoon minced)
1 medium shallot
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 (120 ml) extra-virgin olive oil
1/3 cup (80 ml) red wine vinegar
Heat the oven to 400 degrees Fahrenheit.
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 cauliflower half, leaving about 1 1/2-inch thick slices that still have the stem attached (see our video for a tutorial). Save the trimmed cauliflower for another recipe like cauliflower rice, mashed cauliflower or for snacking during another meal.
Heat the olive oil in a wide oven-safe saucepan over medium heat. Place the cauliflower steaks into 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 then cook another 3 to 5 minutes or until the second side is well browned. As the second side browns, season the steaks with salt.
(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.)
Slide the oven-safe pan into the oven and roast the steaks until the stems are tender and can be 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 the sauce by hand: Mince the garlic and shallot, and then add to a medium bowl. Finely chop the parsley then add to the bowl along with the salt, red pepper flakes, olive oil and the red wine vinegar. Stir then taste 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 then 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.
Storing: The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you just might notice the parsley’s green dulls slightly).