Gluten-Free Cauliflower Steak with Chimichurri

Ingredients

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• 1 large cauliflower
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika Shop
• 0.5 tsp garlic powder Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 0.5 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar Shop
• 0.25 cup olive oil
• 0.25 tsp red pepper flakes (optional) Shop

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. Carefully trim the leaves and stem from the cauliflower, then slice it vertically into four thick 'steaks,' about 1-inch thick each. Reserve any florets that break off for another use.
2. 2 In a small bowl, whisk together 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and black pepper. Gently brush this mixture evenly over both sides of each cauliflower steak, ensuring they are well coated for maximum flavor.
3. 3 Place the seasoned cauliflower steaks onto the prepared baking sheet. Roast in the preheated oven for approximately 25-30 minutes, flipping them halfway through, until they are tender when pierced with a fork and have developed a beautiful golden-brown char on the edges.
4. 4 While the cauliflower roasts, prepare the chimichurri sauce. In a medium bowl, combine the finely chopped fresh parsley, cilantro, minced garlic, red wine vinegar, and the remaining 2 tablespoons of olive oil. Stir in the red pepper flakes, if using, and season with a pinch of salt and pepper to taste. Allow the flavors to meld for at least 10 minutes.
5. 5 Once the cauliflower steaks are tender and beautifully roasted, carefully transfer them to serving plates. Spoon a generous amount of the vibrant chimichurri sauce over each steak, allowing it to cascade down the sides. Serve immediately as a flavorful and satisfying vegetarian main course.

Nutrition (per serving)

Tips & Notes

• Cut the steaks from the center of the head, about 3/4 inch thick, keeping the core attached so they hold together. Roast the loose florets alongside.
• Flip the cauliflower steaks with a wide spatula. They break easily once tender.
• Make the chimichurri while the oven heats so the garlic and vinegar have time to mellow.

Common questions