Roasted Cauliflower Steaks with Chimichurri Sauce

When most of us hear the word "steak," a big slab of cauliflower isn't the first thing that comes to mind. But if the pros in the Good Housekeeping Test Kitchen have anything to do with it, that's about to change: This hearty cauliflower steak recipe is a vegetarian dinner alternative that even the staunchest of meat-eaters will love.

The best part about these steaks: They only takes 20 minutes to make, so it's easy to whip them up alongside a turkey on Thanksgiving Day or as a quick and easy weeknight dinner.

What are Cauliflower Steaks, you ask?

They’re basically just GIANT pieces of cauliflowers that resemble “steaks”. They’re thick, delicious and perfectly tender while remaining slightly crunchy. I love how the ends of the cauliflower get perfectly roasted golden brown and the inside is just melt in your mouth yummy.

And when you top them with the most over the top flavorful chimichurri sauce – oh man, do you have a treat!

The chimichurri is loaded with fresh herbs, garlic, spices and olive oil. Topped over the baked cauliflower steaks and your tastebuds will go wild.  It adds such amazing depth to an already delicious meal!

Not to mention, saying that you’re making Roasted Cauliflower Steaks with Chimichurri Sauce sounds infinitely cooler and fancier than saying “I’m making roasted veggies.” Am I right?!

Ingredients You Need:

Roasted Cauliflower Steaks

·         1 large head of cauliflower

·         2 tbsp olive oil

·         generous sprinkle of salt

Chimichurri Sauce

·         1/2 cup fresh chopped parsley

·         1/4 cup chopped cilantro

·         4 cloves minced garlic

·         1/2 tsp dried oregano

·         1/4 tsp red pepper flakes (add more if you want it spicier!)

·         1/2 lemon, squeezed

·         1/4 cup olive oil

·         salt and pepper to taste

Instructions

Chimichurri Sauce

1.    Begin making the chimichurri sauce an hour in advance in order to let the flavors meld together. Mince 4 cloves of garlic. Roughly chop both parsley and cilantro. 

2.    In a food processor or a blender, add the garlic and herbs. In addition, add oregano, red pepper flakes and a large pinch of salt. Squeeze in half of a lemon as well. Pulse these ingredients together until combined. Then, slowly, a bit at a time, add in the olive oil until it’s mixed together. Set it aside to let the flavors combine together. Add salt and pepper to taste. 

Cauliflower Steaks

1.    Preheat the oven to 450.

2.    Basically, after making sure all of the leaves are off of the cauliflower but keeping the "stem" intact, cut it down the middle. Then, cut it in half again, making a thick cauliflower steak with each half.  Also, don’t worry if the smaller "steak" breaks off into little florets. Cauliflower can be easily breakable and finicky. As long as you get 2 large steaks, you’ll be fine!

3.    Once cut, carefully place them on a large baking sheet. Brush on olive oil and sprinkle generously with salt. Roast for 25 minutes. Halfway through the roasting time, carefully flip the steak and brush with olive oil. The cauliflower should be golden brown and delicious when you’re done.

4.    Once done, spread a generous amount of the chimichurri sauce on top and devour! Eat while hot. Enjoy!

How To Make Roasted Cauliflower Steaks with Chimichurri Sauce:

It’s best to go ahead and make the chimichurri sauce to begin with (maybe even an hour or so in advance) for it to really let the flavors meld together. This is fortunately, super easy! Mince 4 cloves of garlic. Roughly chop both parsley and cilantro. In a food processor or a blender, add the garlic and herbs. In addition, add oregano, red pepper flakes and a large pinch of salt. Squeeze in half of a lemon as well. Pulse these ingredients together until combined. Then, slowly, a bit at a time, add in the olive oil until it’s mixed together. Set it aside to let the flavors combine together.

Meanwhile, preheat your oven to 450. Slice your cauliflower into steaks.  Basically, after making sure all of the leaves are off of the cauliflower but keeping the “stem” intact, cut it down the middle. Then, cut it in half again, making a thick cauliflower steak with each half.  Also, don’t worry if the smaller “steak” breaks off into little florets. Cauliflower can be easily breakable and finicky. As long as you get 2 large steaks, you’ll be fine!

Once cut, carefully place them on a large baking sheet. Brush on olive oil and sprinkle generously with salt. Roast for 25 minutes. Halfway through the roasting time, carefully flip the steak and brush with olive oil. The cauliflower should be golden brown and delicious when you’re done.

Once they’re done, spread a generous amount of chimichurri sauce on each steak and devour while hot!