Chimichurri Cauliflower Steak Recipe

Preheat your oven to 400°F (200°C). Trim the leaves from the cauliflower and slice the head into 1-inch thick steaks, trying to maintain a good portion of the florets in each slice. You should be able to get about 2-3 steaks from one large head of cauliflower. Save any leftover florets for another dish!

Season the Cauliflower:
Place the cauliflower steaks on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt to taste. Flip them to coat both sides evenly with oil.

Roast the Cauliflower Steaks:
Roast the cauliflower steaks in the preheated oven for about 25-30 minutes, flipping halfway through. The steaks should be golden brown on the edges and tender when pierced with a fork.

Make the Chimichurri Sauce:
While the cauliflower is roasting, prepare the chimichurri sauce. In a small bowl, combine the fresh parsley, minced garlic, red wine vinegar, oregano, and red pepper flakes (if using). Slowly drizzle in the olive oil while stirring to combine. Add salt and black pepper to taste, adjusting the seasoning as desired.

Assemble the Dish:
Once the cauliflower steaks are roasted, remove them from the oven. Drizzle the chimichurri sauce generously over the top of each cauliflower steak. Serve immediately.

Serving and Storage Tips: