Cauliflower Steaks with Chimichurri
From EatingWell: 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.
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon minced jalapeño pepper
- 3/4 teaspoon salt, divided
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons water
- 2 teaspoons sherry vinegar
- 1/2 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
- Combine oil, garlic, jalapeño 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.
- Preheat oven to 450°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.
Per serving: 111 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 3 g total sugars; 3 g protein; 3 g fiber; 479 mg sodium; 453 mg potassium.
Nutrition Bonus: Vitamin C (126% daily value), Folate (20% dv)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetable, 1 1/2 fat
More From EatingWell
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
Wraps are a delicious and healthy alternative to standard...
From grilled steak to creamy chicken, our quick and healthy...
If you’re trying to cut back on carbs or are following a low-...
Asparagus, rhubarb, peas, artichokes, beets, carrots and more...
Take advantage of all of the spring’s fresh produce with our...
Quinoa is a superfood that is packed with fiber and protein...
Healthy scones are as easy to make as a quick bread and these...
Turkish, Lebanese and other Middle Eastern flavors star in...The easiest way to make your chicken sing—punch it up with fresh...
Our healthy lemon recipes are bursting with the bright,...
Preventing heart disease through diet is made easier with our...
Instead of going out for date night, stay in and cook a...
One-pot meals are great, but they often serve a crowd. These...
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Vegetarian, other
- January/February 2014