Chimichurri Cauliflower “Steaks”
5m prep 20m cook 25m ready
Thick cauliflower slices are roasted until tender and served with a fresh chimichurri sauce made from cilantro, parsley, red wine vinegar, garlic, and jalapeño. A quick and flavorful plant-based main dish.
Ingredients
- 1 large head cauliflower
- 1 tsp ground cumin
- 5 tbsp canola oil
- Kosher salt
- 1/4 cup fresh cilantro finely chopped
- 1/4 cup fresh parsley finely chopped
- 3 tbsp red wine vinegar
- 1 garlic crushed with a press
- 1 jalapeño seeded and finely chopped
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 149 mg
- Iron: 2.03 mg
- Magnesium: 30.4 mg
- Phosphorus: 135 mg
- Potassium: 492 mg
- Zinc: 1.04 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 large head cauliflower
- 1 tsp ground cumin
- 5 tbsp canola oil
- Kosher salt
- 3 tbsp red wine vinegar
Prepare
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 garlic, crushed with a press
- 1 jalapeño, seeded and finely chopped
Let's Cook
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Step 1.
Preheat the oven to 425°F. Cut 2 slices from the center of the cauliflower, each about 1 inch thick; reserve the remaining cauliflower for another use.
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Step 2.
In a small bowl, combine 1 teaspoon ground cumin with 1 tablespoon canola oil. Brush the cumin oil all over the cauliflower slices, then sprinkle with ¼ teaspoon kosher salt.
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Step 3.
Heat 2 tablespoons canola oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the cauliflower slices and cook for 3 minutes, until the bottom is golden brown.
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Step 4.
Turn the cauliflower slices over, then transfer the skillet to the preheated oven. Roast until the stems are tender when pierced with a knife, 15 to 20 minutes.
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Step 5.
While the cauliflower roasts, make the chimichurri: In a small bowl, combine ¼ cup finely chopped fresh cilantro, ¼ cup finely chopped fresh parsley, 3 tablespoons red wine vinegar, 1 small garlic clove (crushed with a press), 1 seeded and finely chopped jalapeño, the remaining 2 tablespoons canola oil, and ⅛ teaspoon kosher salt. Stir to combine.
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Step 6.
Serve the roasted cauliflower 'steaks' with the chimichurri sauce drizzled over the top.
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