Cauliflower Steaks with Chimichurri

Cauliflower Steaks with Chimichurri

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.

Ingredients:

  • 2tablespoons extra-virgin olive oil
  • 2cloves garlic, minced
  • 1tablespoon minced jalapeño pepper
  • ¾teaspoon salt, divided
  • 2tablespoons finely chopped fresh oregano
  • 2tablespoons finely chopped fresh thyme
  • 2tablespoons water
  • 2teaspoons sherry vinegar
  • ½teaspoon paprika
  • Olive or canola oil cooking spray
  • 1 large head cauliflower (about 3 pounds)
  • Freshly ground pepper to taste
  • 3tablespoons finely chopped flat-leaf parsley

Instructions:

  1. Combine oil, garlic, jalapeno 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 degrees 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.