Charred Cauliflower Steaks with Chimichurri
Thick-cut cauliflower roasted until crispy and charred, drizzled with vibrant herby chimichurri.
30minutes
3servings
280calories
10gprotein
$1.60per serving
Ingredients (serves 3)
- 1 head cauliflower
- 1/2 cup parsley
- 1/4 cup cilantro
- 1/4 cup olive oil
- 3 cloves garlic
- 3 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and black pepper
- Lemon
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Save this recipeInstructions
- 1
Preheat oven to 450°F. Slice cauliflower head vertically into 1-inch thick steaks. Brush with olive oil and season with salt and pepper.
- 2
Roast steaks on a baking sheet 20 minutes, flipping halfway, until deeply charred.
- 3
For chimichurri, finely chop parsley, cilantro, and garlic. Whisk with olive oil, red wine vinegar, and red pepper flakes.
- 4
Remove cauliflower from oven and drizzle generously with chimichurri. Squeeze fresh lemon juice over top and serve.
