In this stunning, healthy cauliflower recipe, a head of cauliflower is cut into thick slabs then roasted until caramelized and served with chimichurri, a garlic-herb sauce. The cauliflower steaks make a fine accompaniment to actual steaks, or better still, serve them on their own as a vegetarian alternative to steak. Each head of cauliflower will provide 2 to 3 steaks from the center--the sides tend to crumble. For a truly show-stopping presentation, use the center portion of 2 heads and save the rest of the cauliflower for another recipe that calls for cauliflower florets.

Molly Stevens
Source: EatingWell Magazine, January/February 2014
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Ingredients

Ingredient Checklist

Directions

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  • Combine oil, garlic, jalapeno and 1/4 teaspoon salt in a small saucepan or skillet. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes, but don't let it brown. Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside.

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  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.

  • Remove any outer leaves from the cauliflower, but leave the stem intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes--it's the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the pan; sprinkle small pieces in any empty spots. Coat the cauliflower with cooking spray and season with the remaining 1/2 teaspoon salt and pepper.

  • Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a knife, 25 to 35 minutes.

  • Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.

Nutrition Facts

121.3 calories; protein 2.9g 6% DV; carbohydrates 8.7g 3% DV; exchange other carbs 0.5; dietary fiber 3.2g 13% DV; sugars 2.7g; fat 9.1g 14% DV; saturated fat 1.3g 6% DV; cholesterolmg; vitamin a iu 514.3IU 10% DV; vitamin c 75.6mg 126% DV; folate 81.6mcg 20% DV; calcium 51.8mg 5% DV; iron 1mg 6% DV; magnesium 26.4mg 9% DV; potassium 451.9mg 13% DV; sodium 479.6mg 19% DV; thiamin 0.1mg 8% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2019
Loved this!! Will eat it often I served it with quinoa pilaf and used it as an entree. I wish I could upload the picture it looks as amazing as the one above and then you can see how I served it it was a fantastic! Read More
Rating: 4 stars
01/16/2014
Excellent and different side dish The only change I made to the recipe was to not add the parsley since DH is not a fan but it was very good. A wonderful change from steamed cauliflower! Read More