Description
This recipe features Roasted Cauliflower Steaks paired with a vibrant and fresh Chimichurri sauce. Perfect as a healthy dinner or side dish, it combines the caramelized flavors of oven-roasted cauliflower with the zesty, herbaceous punch of homemade chimichurri, creating a delightful and nutritious meal that’s easy to prepare in under 40 minutes.
Ingredients
Roasted Cauliflower Steaks
- 1 large head of cauliflower
- 3-4 tbsp olive oil
- Sea salt for baking
- Parmesan cheese dusting
- Squeeze of lemon
Chimichurri Sauce
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch green onions
- 1 small shallot or ¼ cup LenasKitchen Pickled Onions, finely chopped
- 1-2 garlic cloves
- 2 tbsp capers
- 1 tbsp caper juice
- 1 lemon, zested and then ½ juiced
- Sea salt to taste
- ¼-½ cup olive oil
Instructions
- Prepare the Chimichurri Sauce: Finely chop the cilantro, parsley, and green onions. Finely chop the shallot or use LenasKitchen Pickled Onions finely chopped. Grate or finely chop the garlic cloves. Roughly chop the capers. Combine all these ingredients in a bowl. Add the lemon zest and juice from half a lemon; for a more tangy flavor, add the juice of the whole lemon. Season with sea salt to taste, then gradually add olive oil starting with ¼ cup and adjust for preferred consistency and flavor. Mix well and refrigerate for about an hour to allow flavors to meld.
- Preheat the Oven: Set the oven temperature to 450°F (232°C) and place a large baking sheet inside to preheat for 10-15 minutes, ensuring it will roast the cauliflower steaks evenly and create a nice caramelization.
- Slice the Cauliflower: Remove the outer leaves and trim the stem end of the cauliflower. Place the cauliflower base down on a cutting board and carefully cut into 1-inch thick slices, yielding about 4 steaks from a large head. Retain any loose florets separately for another use.
- Roast the Cauliflower Steaks: Carefully transfer the cauliflower steaks to the preheated baking sheet. Brush both sides generously with olive oil and sprinkle lightly with sea salt. Place in the oven and roast for about 25-30 minutes. Halfway through the cooking time, flip the steaks gently, brush again with olive oil and salt to ensure even roasting. The steaks should become golden brown and tender when finished.
- Serve: Once roasted, immediately spoon and spread a generous amount of the chimichurri sauce over the hot cauliflower steaks. Optionally, dust with parmesan cheese and add a squeeze of lemon for extra brightness. Serve hot and enjoy as a flavorful, wholesome meal.
Notes
- Make the chimichurri sauce at least an hour in advance for best flavor infusion.
- Use leftover florets for cauliflower rice, soup, or freeze for later use.
- Adjust olive oil quantity in chimichurri to desired consistency – more oil for a runnier sauce.
- For added richness, sprinkle parmesan cheese on cauliflower after roasting.
- Store chimichurri sauce in the fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
