Vegan Cauliflower Steak with Chimichurri Sauce
If this is your first time having a vegan cauliflower steak, you are in for a real treat with this satisfying and delicious plant-based meal! The cauliflower steaks are hearty and filling and the chimichurri sauce adds a zesty and tangy flavor that perfectly complements the roasted cauliflower.
Servings: 4
Calories: 228kcal
Ingredients
- 2 heads cauliflower
- 1 ½ cups fresh parsley
- ½ cup fresh oregano
- 4 cloves garlic
- ½ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- ¼ cup red wine vinegar
- ¼ cup olive oil
Instructions
- Preheat oven to 425
- Make Chimichurri: Place parsley, oregano and garlic into bowl of food processor and pulse until finely minced. You can also do this by hand. Stir in the wine vinegar, olive oil, salt and pepper.
- Trim bottom and leaves off cauliflower. Now cut each head into ½" thick steaks. Start by cutting the heads in half and then cut each half into halves or thirds, depending on how large your cauliflower is.
- Lay steaks onto large rimmed baking sheet. Brush on both sides with chimichurri. Roast in preheated oven for 20 minutes. Flip and roast another 10-15 minutes until golden brown and tender.
- Drizzle with a bit of chimichurri sauce and serve warm or at room temperature. Pass the extra sauce around.
Notes
Fresh herbs: You'll need a total of 2 cups fresh herbs for this chimichurri recipe. You can use all parsley or a combination of parsley and oregano or cilantro or thyme.
Nutrition
Calories: 228kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 251mg | Potassium: 1071mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2072IU | Vitamin C: 169mg | Calcium: 192mg | Iron: 5mg