Chimichurri Cauliflower Steak with Fresh Herb Sauce

Preheat oven to 425°F (220°C).

Remove outer leaves from the cauliflower and trim the stem.

Cut the cauliflower into 3/4 to 1-inch thick steaks (you should get about 2–3 good slices).

Brush both sides of each steak with olive oil and sprinkle with salt.

Place on a lined baking sheet and roast for 20–25 minutes, flipping halfway, until golden brown and tender.

Make the Chimichurri Sauce:

In a bowl, combine parsley, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.

Stir well and let sit for at least 10 minutes to allow flavors to blend.

Assemble:

Serve roasted cauliflower steaks topped generously with chimichurri sauce.

Serving and Storage Tips