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Cauliflower Steaks with Chimichurri

January/February 2014

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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.


Cauliflower Steaks with Chimichurri Recipe

Makes: 4 servings, 1 steak (or 3/4 cup florets) & 2 Tbsp. sauce each

Serving Size: 1 steak (or 3/4 cup florets) & 2 Tbsp. sauce

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.
  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 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.
  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

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



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Recipe Categories

Ease of Preparation
Easy
Total Time
1 hour or less
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Vegetarian
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Publication
January/February 2014

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