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Cauliflower Steaks with Chimichurri

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Cauliflower Steaks with Chimichurri

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Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 38 minutes
Course Appetizer, lunch, Side Dish, Snack
Servings 4

Equipment

  • Brush
  • Serving Platter
  • Tongs
  • baking sheet
  • small bowl to mix the spice rub
  • medium bowl For making the chimichurri
  • whisk

Ingredients
  

  • 1 head Cauliflower
  • 2 tbsp Olive or Avocado oil
  • 1 tsp Garlic powder
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1 tsp Salt

Chimichurri

  • 1/2 cup Flat-leaf Parsley finely chopped
  • 1 tbsp Fresh Oregano or 1/2 tsp dried
  • 3-4 cloves Garlic minced
  • 3 tbsp Red wine vinegar or lemon juice
  • 1/2 tsp Kosher salt
  • 1/4 - 1/2 tsp Red pepper flakes to taste
  • 1/4 cup Olive oil plus more as needed

Instructions
 

  • Preheat your oven to 350°F and set a baking sheet aside. You'll need a large oven-safe pan, preferably a 12-inch cast iron skillet. If your pan is smaller or not oven-safe, refer to the notes below.
  • Cutting the Cauliflower: Rinse the cauliflower thoroughly and trim off the green leaves at the base, keeping the central stem intact. Place the cauliflower stem-side up and cut alongside the stem to remove the outer edges. Slice the stem in half to create two "steaks." Repeat with the remaining cauliflower, setting aside any florets for another dish.
  • Prepare the Spice Rub: In a small bowl, combine 1 tablespoon of avocado oil with garlic powder, cumin, paprika, and salt. Mix until the spices are evenly blended.
  • Season the Cauliflower: Identify the more visually appealing side of each steak (the tree-like center cut). Start by seasoning the less attractive side, as it will brown less during cooking. Lay the cauliflower steaks, less-pretty side up, on a baking sheet and brush with half of the spice mixture.
  • Sear the Cauliflower: Heat a cast iron skillet over medium-high heat and add the remaining tablespoon of oil, ensuring it coats the bottom of the pan. Place the cauliflower steaks spice-side down and cook for 3-4 minutes. While cooking, brush the remaining spice rub onto the unseasoned side. Flip the steaks and sear the other side for 2-3 minutes.
  • Bake the Steaks: Transfer the skillet to the middle rack of the preheated oven. If the steaks don’t fit in the pan, arrange them on the baking sheet instead. Roast for 15-20 minutes, until golden brown and tender in the center.
  • Make the Chimichurri: In a medium bowl, combine parsley, oregano, minced garlic, red wine vinegar, salt, and red pepper flakes. Gradually whisk in the olive oil until well mixed. Adjust seasoning and oil to taste.
  • Serve: Remove the cauliflower steaks from the oven and place them on a serving platter or individual plates. Drizzle generously with chimichurri and serve warm. Best enjoyed fresh, though leftovers can be refrigerated for up to three days.
Keyword cauliflower, cumin oil, Oreganno, Parsley
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