Cauliflower Steaks with Chimichurri

Cauliflower Steaks with Chimichurri

1 Review
From: EatingWell Magazine, January/February 2014

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.

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced jalapeño pepper
  • ¾ teaspoon salt, divided
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons water
  • 2 teaspoons sherry vinegar
  • ½ teaspoon paprika
  • Olive or canola oil cooking spray
  • 1 large head cauliflower (about 3 pounds)
  • Freshly ground pepper to taste
  • 3 tablespoons finely chopped flat-leaf parsley

Preparation

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  1. Combine oil, garlic, jalapeno and ¼ 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.
  2. Preheat oven to 450°F. Line a baking sheet with parchment paper and coat with cooking spray.
  3. 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 ½- to ¾-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 ½- to ¾-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 ½ teaspoon salt and pepper.
  4. Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a knife, 25 to 35 minutes.
  5. Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.

Nutrition information

  • Serving size: 1 steak (or ¾ cup florets) & 2 Tbsp. sauce
  • Per serving: 121 calories; 9 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 3 g protein; 82 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 514 IU vitamin A; 76 mg vitamin C; 52 mg calcium; 1 mg iron; 480 mg sodium; 452 mg potassium
  • Nutrition Bonus: Vitamin C (127% daily value), Folate (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1½ fat

Reviews 1

January 16, 2014
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By: foodfiend
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!