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!
