Cauliflower Steaks With Chimichurri Sauce Recipe

Cauliflower: A versatile vegetable that serves as the main component of the dish, providing a hearty base for the steaks.

Olive oil: Used to roast the cauliflower and as a key ingredient in the chimichurri sauce, adding richness and flavor.

Salt: Enhances the natural flavors of the cauliflower and balances the chimichurri sauce.

Black pepper: Adds a mild heat and depth to the roasted cauliflower.

Parsley: A fresh herb that is the star of the chimichurri sauce, offering a bright, herbal note.

Garlic: Provides a pungent, savory flavor that complements the other ingredients in the chimichurri sauce.

Red wine vinegar: Adds acidity and tanginess to the chimichurri sauce, balancing the flavors.

Red pepper flakes: Introduces a subtle heat to the chimichurri sauce, enhancing its complexity.

To achieve perfectly caramelized cauliflower steaks, make sure to cut the cauliflower into even, thick slices, about 1 to 1.5 inches thick. This ensures they cook evenly and hold their shape. When roasting, spread the slices out on the baking sheet to avoid overcrowding, which can cause steaming instead of roasting. For the chimichurri sauce, use fresh parsley and adjust the amount of red pepper flakes to suit your heat preference. A high-quality olive oil will enhance the flavor of the sauce, making it a vibrant complement to the roasted cauliflower.

• Cauliflower - Substitute with broccoli: Broccoli provides a similar texture and can be sliced into thick pieces like cauliflower, making it a great alternative for cauliflower steaks.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it an excellent substitute for roasting and in the chimichurri sauce.

• Red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can mimic the acidity of red wine vinegar in the chimichurri sauce.

• Parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can replace parsley in the chimichurri sauce, though it will give a slightly different taste.

• Garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor than garlic, which can be a pleasant variation in the chimichurri sauce.

• Red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can add a similar level of heat to the chimichurri sauce, though it is more potent, so use sparingly.

• Salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral profile and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cauliflower steaks on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps retain the crispy edges of the cauliflower.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a splash of olive oil. Place the cauliflower steaks in the skillet and cover with a lid. Cook for about 5 minutes on each side, or until heated through. This method can add a bit of extra crispiness to the cauliflower.

• Microwave Method: Place the cauliflower steaks on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This is the quickest method but may result in softer cauliflower.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the cauliflower steaks in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method helps maintain the cauliflower's texture and adds a nice crisp.

• Grill Method: Preheat your grill to medium heat. Lightly brush the cauliflower steaks with olive oil to prevent sticking. Grill for about 3-4 minutes on each side, or until heated through and slightly charred. This method adds a smoky flavor to the cauliflower.

• Oven: Used to roast the cauliflower steaks at a high temperature, ensuring they become tender and slightly caramelized.

• Baking sheet: Provides a flat surface for arranging the cauliflower slices, allowing them to cook evenly in the oven.

• Blender: Essential for blending the chimichurri sauce ingredients into a smooth and cohesive mixture.

• Knife: Utilized for cutting the cauliflower heads into thick slices, ensuring even cooking.

• Cutting board: A stable surface for safely slicing the cauliflower.

• Measuring spoons: Used to accurately measure the olive oil, salt, black pepper, red wine vinegar, and red pepper flakes.

• Measuring cup: Necessary for measuring the chopped fresh parsley and olive oil for the chimichurri sauce.

• Spatula: Handy for flipping the cauliflower slices halfway through the roasting process to ensure even cooking.

• Serving platter: Used to present the roasted cauliflower steaks with the chimichurri sauce drizzled on top.

Prep ingredients ahead: Chop the parsley and mince the garlic in advance. Store them in airtight containers in the fridge.

Use pre-cut cauliflower: Buy pre-sliced cauliflower to skip the cutting step and save time.

Make sauce in bulk: Prepare a larger batch of chimichurri sauce and store it in the fridge for up to a week. It can be used for other dishes too.

Roast on high heat: Increase oven temperature slightly to reduce cooking time, but keep an eye on the cauliflower to prevent burning.