Roasted Cauliflower Steaks with Chimichurri Sauce

Servings: 4 | 45 minutes | 180 kcal

Cauliflower steaks have become a popular vegan alternative to meat in recent years. The idea of slicing cauliflower into 'steaks' and roasting them is believed to have originated in modern American kitchens. Chimichurri sauce, on the other hand, has a rich history in Argentina and Uruguay where it' traditionally served with grilled meat.

I first came across the concept of 'cauliflower steaks' at a vegan restaurant in New York City. The dish was so impressive that I decided to recreate it in my own kitchen, adding my personal touch with a vibrant chimichurri sauce.

Ingredients

1 pieces Cauliflower
2 tablespoons Olive oil
0.5 teaspoons Salt
0.25 teaspoons Black pepper
2 cloves Garlic
1 cups Parsley
1 cups Cilantro
2 tablespoons Red wine vinegar
0.5 teaspoons Red pepper flakes

Instructions

Preheat your oven to 400°F (200°C).
Cut the cauliflower into 1-inch thick steaks.
Brush both sides of each steak with olive oil and season with salt and pepper.
Roast the cauliflower steaks in the oven for about 25 minutes, or until they are golden brown and tender.
While the cauliflower is roasting, make the chimichurri sauce. Combine the garlic, parsley, cilantro, red wine vinegar, and red pepper flakes in a food processor and pulse until finely chopped.
Drizzle the chimichurri sauce over the roasted cauliflower steaks before serving.