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–+ servings

Roasted Cauliflower Steak with Chimichurri

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Savor this zesty roasted cauliflower steak with chimichurri. Bold Cajun spices and fresh herbs make this easy weeknight meal a must-try!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium head cauliflower about 2 pounds (900 g)
  • 2 tablespoons Cajun seasoning (30 ml)
  • 3 tablespoons Napa Valley olive oil (45 ml)
  • salt and pepper to taste
  • 1 cup fresh parsley (240 ml)
  • 1/4 cup beef broth plus 1 tbsp red wine vinegar (60 ml broth + 15 ml vinegar)
  • 1/2 teaspoon crushed red pepper flakes (2.5 ml)
  • 2 cloves garlic minced
  • 1/4 cup Napa Valley olive oil for chimichurri (60 ml)

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Cut the cauliflower head into 1-inch thick steaks.
  3. Arrange the cauliflower steaks on a parchment-lined baking sheet, drizzle with olive oil, and season with Cajun spice, salt, and pepper, rubbing the mixture into the cauliflower.
  4. Roast for 25 to 30 minutes, flipping the steaks halfway through the cooking time.
  5. Prepare the chimichurri by mixing parsley, red wine vinegar, red pepper flakes, and garlic in a bowl, then slowly whisk in olive oil and adjust the seasoning to taste.
  6. Transfer the roasted cauliflower to a serving plate and spoon the chimichurri sauce generously over the top.

Nutrition

Calories: 180kcalCarbohydrates: 15gProtein: 4gFat: 12gFiber: 6gSugar: 4g

Notes

Cutting Technique: I always look for a large, tight head of cauliflower and start my cuts from the very center to get the most intact steaks, though I still roast the loose florets that fall