Cauliflower Steak with Chimichurri and Roasted Garlic

Cauliflower Steak with Chimichurri and Roasted Garlic

Thick-cut cauliflower steaks turn deeply golden in the oven, then get topped with tangy, herbaceous chimichurri.

Total 55 min Makes 4 servings Calories 260/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Whole heads of cauliflower are sliced into hearty steaks, roasted alongside a head of garlic until caramelized at the edges and tender at the core. A bright parsley-oregano chimichurri and the mellow roasted garlic cloves finish the dish, making it a satisfying vegetarian main or a striking side for grilled meats.

Ingredients

  • 2 large heads cauliflower, outer leaves removed
  • 1 whole head garlic
  • 5 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon smoked paprika
  • 3/4 cup chimichurri sauce
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1 lemon, cut into wedges

Method

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

  2. Slice the top 1/4 inch off the head of garlic, drizzle with 1 teaspoon of the olive oil, wrap loosely in foil, and set aside.

  3. Trim the leaves from each cauliflower head and stand it root-side down. Slice each head into two 1-inch-thick steaks through the core, so the florets hold together (reserve any loose florets for another use).

  4. Arrange the cauliflower steaks on the baking sheet. Brush both sides with the remaining olive oil and sprinkle evenly with salt, pepper, and smoked paprika.

  5. Place the wrapped garlic on the baking sheet alongside the cauliflower steaks.

  6. Roast until the cauliflower is deeply golden and tender when pierced with a knife, flipping the steaks carefully halfway through, about 35 to 40 minutes.

  7. Continue roasting the garlic after removing the cauliflower if it needs more time, until the cloves are soft and golden, about 45 minutes total.

  8. Unwrap the garlic and let it cool slightly, then squeeze the softened cloves out of their skins into a small bowl and mash lightly with a fork.

  9. Transfer the cauliflower steaks to plates, spread a thin layer of roasted garlic over each, and spoon chimichurri generously over the top.

  10. Garnish with chopped parsley and serve warm with lemon wedges.

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    Cauliflower Steak with Chimichurri and Roasted Garlic

    Whole heads of cauliflower are sliced into hearty steaks, roasted alongside a head of garlic until caramelized at the edges and tender at the core. A bright parsley-oregano chimichurri and the mellow roasted garlic cloves finish the dish, making it a satisfying vegetarian main or a striking side for grilled meats.

    55 min 4 servings 260 cal

    Ingredients

    • 2 large heads cauliflower, outer leaves removed
    • 1 whole head garlic
    • 5 tablespoons olive oil, divided
    • 1 teaspoon kosher salt, divided
    • 1/2 teaspoon black pepper, divided
    • 1/2 teaspoon smoked paprika
    • 3/4 cup chimichurri sauce
    • 2 tablespoons fresh parsley, chopped, for garnish
    • 1 lemon, cut into wedges

    Method

    1. 1

      Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

    2. 2

      Slice the top 1/4 inch off the head of garlic, drizzle with 1 teaspoon of the olive oil, wrap loosely in foil, and set aside.

    3. 3

      Trim the leaves from each cauliflower head and stand it root-side down. Slice each head into two 1-inch-thick steaks through the core, so the florets hold together (reserve any loose florets for another use).

    4. 4

      Arrange the cauliflower steaks on the baking sheet. Brush both sides with the remaining olive oil and sprinkle evenly with salt, pepper, and smoked paprika.

    5. 5

      Place the wrapped garlic on the baking sheet alongside the cauliflower steaks.

    6. 6

      Roast until the cauliflower is deeply golden and tender when pierced with a knife, flipping the steaks carefully halfway through, about 35 to 40 minutes.

    7. 7

      Continue roasting the garlic after removing the cauliflower if it needs more time, until the cloves are soft and golden, about 45 minutes total.

    8. 8

      Unwrap the garlic and let it cool slightly, then squeeze the softened cloves out of their skins into a small bowl and mash lightly with a fork.

    9. 9

      Transfer the cauliflower steaks to plates, spread a thin layer of roasted garlic over each, and spoon chimichurri generously over the top.

    10. 10

      Garnish with chopped parsley and serve warm with lemon wedges.