Cauliflower Steak with Chimichurri and Roasted Garlic

Explore a meat-free option with cauliflower steak, paired with zesty chimichurri and sweet roasted garlic.

Ingredients

• 1 large head of cauliflower, sliced into 1-inch thick steaks
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 head garlic
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tablespoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/2 lemon, juiced

Instructions

1. Preheat your oven to 425°F (220°C).
2. Trim the cauliflower's leaves and cut it into 1-inch thick steaks.
3. Brush both sides of the cauliflower steaks with olive oil and season with salt and black pepper.
4. Place the cauliflower steaks on a baking sheet.
5. Cut the head of garlic in half horizontally, drizzle with a bit of olive oil, and wrap in foil. Place on the baking sheet with the cauliflower.
6. Roast the cauliflower steaks and garlic in the oven for about 30-40 minutes, until tender and golden brown.
7. While the cauliflower roasts, prepare the chimichurri by combining parsley, cilantro, red wine vinegar, crushed red pepper flakes, lemon juice, and two tablespoons of olive oil in a bowl. Mix well and set aside.
8. When the garlic is done, allow it to cool slightly, then squeeze out the roasted garlic cloves from their skins.
9. To serve, place each cauliflower steak on a plate, spread mashed roasted garlic over them, and drizzle with chimichurri sauce.

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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