Roasted Cauliflower Steaks with Chimichurri Sauce
These hearty cauliflower steaks are oven-roasted, cooked till soft and tender on the inside, and are sprinkled with nutritional yeast for a slight crisp on top. Served with an easy homemade chimichurri sauce for a show stopping weeknight dinner!
Ingredients
Cauliflower Steaks
- 1 large head cauliflower
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon red pepper flakes
- 1-2 tablespoon olive oil
- Salt/pepper
- 1 tablespoon nutritional yeast
Chimmichurri sauce
- ½ c packed cilantro
- 1 c parsley
- 3 cloves garlic
- 2 tablespoon lime juice
- Salt/pepper
- ½ teaspoon red pepper flakes
- 2 tablespoon olive oil
- 1 teaspoon red wine vinegar
- ¼ avocado optional for extra creaminess
- 2 tablespoon water to thin
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Carefully remove leaves from cauliflower and slice lengthwise into two pieces. Then slice into 1inch “steaks”, ensuring each has stem at the bottom to keep heads in tact.
- Mix together cumin, red pepper flakes, salt/pepper and olive oil in a small bowl. Brush onto each side of the cauliflower steaks.
- Spray each side with oil.
- Bake for 20 minutes, carefully flip each steak over and sprinkle on nutritional yeast. Then bake for another 20 minutes.
- Chimichurri sauce: add all ingredients except water to a food processor and blend until completely smooth. Add water to thin as needed.
- Drizzle sauce on top of cauliflower steaks and garnish with fresh parsley. Serve on it’s own or atop a bed of quinoa or rice.