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. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine parsley, olive oil, red wine vinegar, garlic, red pepper flakes, oregano, and salt in a bowl. Set aside.
3. 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.
4. 4 Place cauliflower steaks on the baking sheet. Brush both sides with olive oil and sprinkle with garlic salt.
5. 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 per serving