Spicy chimichurri is a flavour explosion that adds a kick to every bite of this cauliflower-Parmesan steak. The heat from the hot pepper balances the dish beautifully, leaving you craving more. This is such an easy, satisfying dish to make if you want to add more plant-based meals into your routine.
Can I use frozen cauliflower instead of fresh?
While fresh cauliflower gives the best texture and flavor for this recipe, frozen cauliflower can be used as a substitute. Just make sure to thaw and drain it well to prevent excess moisture from affecting the crispiness.
Where can I buy vegan Parmesan?
Many supermarkets have embraced plant-based products, and vegan Parmesan can be found at larger grocery chains in their vegan or dairy-free sections. You can also try health food stores, 0nline-retailers, or swap for nutritional yeast.
How spicy is the chimichurri sauce?
The chimichurri sauce has a noticeable kick from the hot pepper, but it’s fully adjustable. You can easily reduce the heat by using less chili or opting for a milder pepper variety. For a deeper dive into how to adjust spice levels in sauces, check out this guide to balancing spice in cooking.
Can I make chimichurri ahead of time?
Yes, chimichurri can be made in advance! In fact, letting it sit for a few hours or overnight enhances its flavors. Just store it in an airtight container in the refrigerator, and give it a quick stir before serving.
Cauliflower Steaks With Chimichurri
Equipment
- chef's knife
- cutting board
- baking sheet
- food processor
Ingredients
- 1 large head cauliflower cut vertically into large steak like slices
- ¾ cup extra-virgin olive oil
Chimichurri
- 2 cups firmly packed fresh Italian parsley leaves
- ½ cup fresh oregano leaves
- 4 cloves garlic
- ¼ cup red wine vinegar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp finely chopped red chili pepper
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
To Serve
- 2 tbsp vegan Parmesan cheese
- 2 scallions thinly sliced on the diagonal
- ½ cup thinly sliced radishes
Instructions
- Preheat oven to 400°F (see note).
- Coat both sides of the cauliflower steaks with oil and place on rimmed baking sheet. Bake for about 25 minutes or until cauliflower is nicely crisp and can easily be cut through with a knife.
- To a blender or food processor, add parsley, oregano, garlic, vinegar, lemon juice, chili pepper, salt and pepper. Pulse 4 times at 3-second intervals or until the desired consistency is reached.
- Place roasted cauliflower steaks on a serving platter. Brush each steak liberally with chimichurri and sprinkle over Parmesan. Top with scallions and radishes.
Notes
