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Crispy Cauliflower Steaks Recipe with Zesty Chimichurri Sauce

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Crispy cauliflower steaks pan-seared and roasted to perfection, served with a bright, herb-packed chimichurri sauce. A quick, easy, and flavorful vegan dish perfect for any occasion.

Ingredients

Scale
  • 1 large head cauliflower, cut into 3/4-inch thick steaks
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon freshly squeezed lemon juice
  • 1–2 tablespoons water, to thin chimichurri sauce if needed

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Remove leaves and trim stem end of cauliflower so it sits flat. Slice into 3/4-inch thick steaks, usually 2-3 per head; save remaining florets for another use.
  3. Brush both sides of each cauliflower steak with 2 tablespoons olive oil. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Let sit for 5 minutes.
  4. Heat a large cast iron skillet or heavy pan over medium-high heat. Add remaining 1 tablespoon olive oil. Once shimmering, add cauliflower steaks carefully.
  5. Cook steaks for 3-4 minutes per side until golden brown and crispy, flipping gently with a spatula to keep steaks intact.
  6. Transfer seared steaks to a parchment-lined baking sheet. Roast in preheated oven for 15-18 minutes, flipping once halfway through, until tender and caramelized.
  7. While roasting, combine minced garlic, chopped parsley, cilantro (if using), red wine vinegar, lemon juice, red pepper flakes, and 1 tablespoon olive oil in a mixing bowl. Stir well.
  8. Add water 1 tablespoon at a time to thin chimichurri sauce to desired consistency.
  9. Serve roasted cauliflower steaks topped generously with chimichurri sauce. Garnish with extra fresh parsley if desired. Enjoy immediately.

Notes

Use a sharp knife to slice cauliflower steaks evenly to keep them intact. Pan-searing before roasting locks in moisture and creates a crispy crust. Roast at high heat (425°F) for caramelized edges. Be gentle when flipping steaks. Make chimichurri fresh just before serving for best flavor. If steaks fall apart, roast florets together—they’re still delicious. For reheating, use oven at 375°F for 8-10 minutes to retain crispiness; avoid microwaving.

Nutrition

Keywords: cauliflower steaks, chimichurri sauce, vegan recipe, crispy cauliflower, plant-based, gluten-free, easy dinner, healthy side dish

Find it online: https://cooksybite.com/crispy-cauliflower-steaks-recipe-with-zesty-chimichurri-sauce-easy-and-delicious/