• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Roasted Chimichurri Cauliflower Steak

    Dig into this Roasted Chimichurri Cauliflower Steak featuring coconut oil pan-seared cauliflower roasted to perfection and topped with fresh chimichurri.


    Ingredients
    For the Chimichurri
    1
    cup
    fresh packed parsley leaves and stems, finely chopped
    2
    garlic cloves, minced
    1 1/2
    tablespoons
    Dominican Oregano, dry
    1
    teaspoon
    salt
    1/2
    teaspoon
    black pepper
    1/4
    teaspoon
    red pepper flakes
    3/4
    cup
    Olive Oil
    For the Cauliflower Steak
    2
    teaspoons
    salt
    1
    teaspoon
    black pepper
    1/4
    teaspoon
    garlic powder
    1
    medium head cauliflower, leaves removed
    1
    tablespoon
    coconut oil
    1
    tablespoon
    Olive Oil
    Directions
    Preheat oven to 400 F. Line baking sheet with aluminum foil and set aside.
    Make chimichurri: In a small bowl combine chimichurri ingredients. Stir to combine and set aside to allow flavors to meld.
    Make cauliflower steaks: In a pinch bowl combine salt, pepper, and garlic powder. Stir to combine and set aside. Place head of cauliflower stem side down on cutting board. Cut head in half, then cut each half into slices. Save and reserve any florets that break off for future dishes. Sprinkle both sides of each steak with spice mixture.
    In a fry pan warm coconut oil and olive oil. Place steaks in pan, working in batches as necessary, and fry for 3 minutes on each side or until golden and caramelized.Transfer steaks to oven to finish cooking for an extra 10-15 minutes, until the steaks are tender and crisp on the edges.
    Serve cauliflower steaks hot from oven with a healthy spoonful or two of chimichurri on top.

    The base number of servings for this recipe is 4
    OK

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