Cauliflower Steaks with Chimichurri Sauce

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Cauliflower Steaks with Chimichurri Sauce


These “steaks” will be prepared the same way you could a beef steak- seared and then put into the oven. However, this is a great vegetarian alternative!  The great thing about using cauliflower, is that you can find it in a variety of colors: Orange (used here), purple, and green (Romanesco).
Chimichurri is a bright, fresh flavor for a steak, so will be wonderful served with this “steak.”
My favorite thing about this recipe = Such bright colors!
Ingredients for Cauliflower: 
1 large head of Cauliflower
2 tablespoons olive oil
Ingredients for Chimichurri: 
1 shallot
4 garlic cloves
1 jalapeño
1/2 cup red wine vinegar
1 teaspoon kosher salt
2 cups fresh cilantro
3/4 cup extra-virgin olive oil
Directions for Cauliflower Steaks: 
Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four 1/2″ “steaks” from center of cauliflower. 
(note: use the remaining pieces for another recipe, or just for snacking!)


Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Lightly salt.  Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Roast cauliflower until tender, about 15 minutes.


Directions for Chimichurri: 
Combine all of the ingredients into a food processor besides the olive oil. Coarsely pulse. Add oil until  the mixture is the consistency you prefer (chunky or more finely chopped). 






Serve atop Cauliflower Steak!



Original Chimichurri Recipe:



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