Cauliflower Steaks With Chimichurri
Spicy chimichurri is a flavour explosion that adds a kick to every bite of this cauliflower and vegan parmesan steak.
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
You can also use an air fryer to roast the cauliflower steaks. Set it at 385°F and roast for 16 minutes.