Roasted Cauliflower Steaks With Chimichurri
For these roasted cauliflower steaks with chimichurri, thick cauliflower slices are seasoned and roasted to perfection, then topped with a bold chimichurri sauce, made with fresh parsley, garlic, red wine vinegar, and a touch of red pepper flakes. Perfect as an appetizer, main or side dish.
Ingredients
- 0.5 cups parsley
- 0.25 cups olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic , minced
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons dried oregano
- salt to taste
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
2
Combine parsley, olive oil, red wine vinegar, garlic, red pepper flakes, oregano, and salt in a bowl. Set aside.
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3
Remove the tough bottom leaves from each cauliflower, taking care not to remove the stem. Place the cauliflower heads onto a cutting board with the stem side facing upwards; cut vertically on both sides of the stem to remove the loose florets. Cut each cauliflower vertically through the stem into 2 even "steaks", 1 to 1 1/2 inches thick; remove any remaining small leaves from each steak. Reserve remaining cauliflower for another use.
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4
Place cauliflower steaks on the baking sheet. Brush both sides with olive oil and sprinkle with garlic salt.
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5
Roast in the preheated oven until the edges are golden brown and the cauliflower is tender, 25 to 30 minutes, flipping halfway through. Place cauliflower on a serving platter and spoon chimichurri sauce over top.
Nutrition Facts
Per serving
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