The flexibility of cauliflower strikes again! Topped with heaps of flavor, these Roasted Cauliflower Steaks with fresh Chimichurri recipe is an out of the box, healthy keto dinner or side dish sure to be enjoyed by all of your friends and family.JUMP to RECIPE
It’s 2020 and you’re ready for an adventure. Bungee jumping may be a bit of a stretch, so why not contain your adventure-seeking to the kitchen? Not your average meal, these roasted cauliflower steaks topped with chimichurri are sure to do the trick!
Is cauliflower a low carb vegetable?
Cauliflower is one of the most versatile and popular low–carb vegetables. It has a very mild taste and can be used as a substitute for potatoes, rice, and other higher-carb foods. One cup (100 grams) of raw cauliflower contains 5 grams of carbs, 3 of which are fiber.
Wait, what’s a cauliflower steak?
The plant-based movement is on the rise. Vegetables are in, and everyone wants a taste. You know what that means? Cauliflower has the potential to become a delicious steak every once in a while!
Thankfully, this will be the easiest steak you ever make. No need to worry about picking out the perfect cut of flank steak, prepping a dry-rub, or allowing the cooked meat to rest, this dish is prepped, roasted, and ready to eat in under an hour. Easy-peasy!
For the ultimate “steak”, choose a cauliflower with firm, tightly packed florets. Remove the outer leaves, and trim the end of the stem. Using a sharp knife, slice the cauliflower into 4 steaks (about 1” thick) from the top to the base.
Topped with chimichurri made with my pickled onions, you won’t be missing meat by the time you’re ready to dig in.
Toppings that make the difference
This chimichurri sauce is the ultimate topping when it comes to grilled meat, and, in this case, hardy, roasted vegetables. It easily comes together by combining fresh herbs, shallots, garlic, onion, capers, lemon juice, and oil. Allowing these flavours to sit and get to know each other in the fridge for up to an hour will leave your mouth watering when it’s time to eat.
Short on time? No problem! Swap the chimichurri for a quick arugula basil pesto instead. A peppery, refined twist on a green topping, the pesto is a little more forgiving in terms of acidity.
On the flip side, add some WOW to your steak with romesco sauce. Thanks to the combination of roasted peppers, almonds, and smoked paprika, this 100% vegan sauce really packs a punch.
Any of the above options are sure to satisfy your palate and compliment the additional parmesan and lemon.
For the best results
You’ve picked up the best cauliflower the store had to offer, the chimichurri is chilling in the fridge, and your steaks are cut.
When roasting vegetables, there are a few specifics you will want to pay close attention to:
- Allow your cauliflower to sit on your kitchen counter for at least an hour so it can come down to room temperature. A cold cauliflower will not cook evenly, and you really want to achieve a golden-brown beauty before eating.
- Again, for an evenly cooked steak, pop your baking sheet inside the oven while it’s preheating. By carefully placing the cut steak onto the hot sheet, it will ultimately roast faster and cook evenly.
- A beautiful caramelization will form on each side of the steak while it’s roasting. Be very careful when flipping halfway through the cooking time, as well as when brushing with olive oil and salt.
Whether enjoyed as a main or side, these roasted cauliflower steaks with chimichurri are sure to impress your palate and crush your cravings.
Pair your roasted cauliflower steak with these irresistible mains:
If you fall in love with these cauliflower steaks as much as I think you will, make sure to post and tag @lenaskitchenblog on Instagram and use #lenaskitchenblog hashtag! Pin it for later so you can make it again and again. Yum!
Roasted Cauliflower Steaks with Chimichurri
- 1 large head of cauliflower
- 3-4 tbsp olive oil
- sea salt for baking
- parmesan cheese dusting
- squeeze of lemon
- 1 bunch cilantro
- 1 bunch parsley
- 1 bunch green onions
- 1 small shallot or ¼ cup LenasKitchen Pickled Onions, finely chopped
- 1-2 garlic cloves
- 2 tbsp capers
- 1 tbsp caper juice
- 1 lemon, zested than ½ juiced lemon
- sea salt, to taste
- 1/4-1/2 cup olive oil
- Make the chimichurri sauce about an hour in advance to let the flavors meld together.
- Finely chop all the herbs. Finely chop a shallot or LenasKitchen Pickled Onions. Grate in the garlic or finely chop it. Roughly chop the capers.
- Add the above ingredients into a bowl. Zest lemon, then cut it in half and squeeze the juice. If you want more tang, add a whole lemon.
- Add sea salt and olive oil. Taste and see if you need any more olive oil or salt. I start with 1/4 cup of olive oil and add more if I want the sauce to be more runny or not.
- The sauce keeps in the fridge for about a week. Use on eggs, meat, fish, sweet potato avocado toast and more.
- Preheat the oven to 450.
- Remove the outer leaves and trim the stem end. Hold cauliflower with its base on a cutting board. With a sharp chef’s knife, start cutting into 1 in pieces.
- You’ll get about 4 slices from a large cauliflower, 3 from a medium cauliflower and 2 from a small one and a some florets.
- You can bake the florets along with the cauliflower slices or use them to make another dish (like cauliflower rice or cauliflower soup, you can also freeze the florets).
- Once cut, carefully place them on a large baking sheet that has been preheating in the oven for about 10-15 minutes. Brush on olive oil and sprinkle with a little sea salt. Roast for 25-30 minutes. Halfway through the roasting time, carefully flip the steak and brush with olive oil and sea salt. The cauliflower should be golden brown and delicious when you’re done.
- Once done, spread a generous amount of the chimichurri sauce on top and devour! Eat while hot. Enjoy!