Cauliflower Steaks with Zesty Chimichurri

Pleasure your palate to cooked cauliflower steaks with an accompanying chimichurri sauce. This easy meal recipe take a simple vegetable like cauliflower and turns it into a delicious, vegan meal good for any occasion. This steak is as good as a table centerpiece because the crispy outside complements the juicy inside with the sharp bite of chimichurri.

– makes about 4 servings –

Ingredients

• 1 large head of cauliflower
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste For the Chimichurri:
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper, to taste

Steps

1. Preheat the oven to 425°F (220°C).
2. Remove the leaves from the cauliflower and slice it into 1-inch thick steaks, discarding any broken pieces.
3. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Brush both sides of the cauliflower steaks with the mixture.
4. Place steaks on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway, until golden and tender.
5. While the cauliflower cooks, prepare the chimichurri by combining parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, and olive oil in a bowl. Season with salt and pepper to taste.
6. Once the steaks are roasted, remove them from the oven and let them cool slightly.
7. Serve each cauliflower steak topped with a generous drizzle of chimichurri, garnished with extra herbs if desired.