Hola Mi Gente,
I have a short and sweet recipe for you today, in the spirit of gathering around our tables this holiday season, instead of our phones. This recipe is SO packed with flavor, SO easy to prep, and perfect for herbivore gatherings everywhere.
The main flavor maker is the Chimichurri Sauce, a one-stop shop to season your veggies and meats. It is packed with loads of your favorite flavors (oregano, paprika, parsley, garlic, salt, pepper, and a few others), so the impact goes a long way.
Chimichurri is a South American sauce that goes on delicious barbecued foods (barbecue is a slow cook method that has nothing to do with the sauce itself). I loved this recipe baked for the slow-cook like effect the oven has on the cauliflower. It crisps without drying, and tenderizes the cauliflower beautifully. This keeps a good texture for your cauliflower to not be mushy, and for it to develop a steak-like consistency that gives it its name.
This is one of those dishes that is quick and easy, but it has a lot of flavor and complexity to make it on everything from your weeknight (or every night) Meatless Mondays, to your holiday tablescapes. Whenever you enjoy it, I hope it brings sabor and delight to all who enjoy it.
Love, love, love,
SAVE ON PINTEREST
Chimichurri Cauliflower Steak
Ingredients
- 2 Heads Cauliflower I like using both white + purple cauliflower
- Sprinkle Kosher or Coarse Salt
Chimichurri
- 1 TBSP Kosher Salt
- 4 Garlic Cloves Finely Grated/Minced
- 1 C Fresh Parsley Finely Chopped
- 1/2 TSP Ground Coriander
- 1 TSP Paprika
- 1 TSP Oregano
- 1 C olive oil
- 1/2 Small Onion Finely Chopped
- 1/4 TSP Finely Ground Pepper
- 1 Lemon Juiced
Instructions
To Cut Steaks
- Place Cauliflower Heads on a cutting board, head up. Slice down the middle. Taking one half of the cauliflower at a time, cut steaks about 1/2" thick. You should get about 4 steaks from each head of cauliflower.
Chimichurri
- Combine all ingredients in a smalll bowl and allow to sit together for 10 minutes before using.
Cooking Instructions
- Preheat oven to 435. Line a sheet pan with foil, and place a rack on it. Place steaks on the rack and brush liberally with chimichurri. Sprinkle with salt, and place in the oven to cook for 10 minutes. After 10 minutes of cooking, flip the steaks and brush other side with chimichurri. Cook for another 10 minutes. Remove from the oven, and allow to cool for 5 minutes before serving. Enjoy!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
