Description
A hearty, low-carb main course featuring thick-cut cauliflower steaks roasted until golden and tender, served with a vibrant, garlicky, and herbaceous chimichurri sauce.
Ingredients
Scale
- 1 large head of cauliflower (about 2–2.5 lbs / 900g-1.1kg)
- 3 tablespoons extra virgin olive oil (for cauliflower)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Sea salt and black pepper (generous amounts)
- Coarse sea salt (optional, for finishing)
- 2 cups fresh flat-leaf parsley (packed)
- 1/2 cup fresh cilantro (packed)
- 4–5 cloves fresh garlic
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil (for chimichurri)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sea salt (for chimichurri)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Trim the leaves and bottom stem of the cauliflower to create a flat base. Slice straight down through the center to create two thick steaks (1-1.5 inches thick). Toss leftover florets on the pan.
- Brush cauliflower steaks lightly with olive oil on both sides.
- Season steaks generously with salt, pepper, garlic powder, and smoked paprika. Drizzle with a little more olive oil if needed.
- Roast for 25-30 minutes, flipping halfway through, until tender-crisp and golden-brown. Optionally broil for the last 2-3 minutes for extra char.
- While cauliflower roasts, combine parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, oregano, red pepper flakes, and salt in a food processor. Pulse until finely chopped but not pureed.
- Remove cauliflower from oven and let rest for 2-3 minutes.
- Plate the steaks and drizzle generously with chimichurri sauce. Serve immediately.
Notes
Ensure the cauliflower is dry before roasting to prevent steaming. Let the chimichurri rest for an hour before serving to allow flavors to meld. Do not freeze the cauliflower steaks as they become mushy; the sauce can be frozen separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Argentinian-inspired
Nutrition
- Serving Size: 1 cauliflower steak
- Calories: 180
- Sugar: 4
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 5
- Protein: 5
Keywords: low-carb, keto, cauliflower steaks, chimichurri, vegetarian, gluten-free, healthy dinner, roasted vegetables