Cauliflower Steaks with Chimichurri

4.7
(3)
3 Reviews

In this stunning, healthy cauliflower recipe, a head of cauliflower is cut into thick slabs then roasted until caramelized and served with chimichurri, a garlic-herb sauce. The cauliflower steaks make a fine accompaniment to actual steaks, or better still, serve them on their own as a vegetarian alternative to steak. Each head of cauliflower will provide 2 to 3 steaks from the center—the sides tend to crumble. For a truly show-stopping presentation, use the center portion of 2 heads and save the rest of the cauliflower for another recipe that calls for cauliflower florets.

By
Molly Stevens
Molly Stevens
Molly Stevens

Molly Stevens is a James Beard award-winning author, cooking instructor and recipe developer. Her cookbooks include All About Dinner: Simple Meals, Expert Advice (2019), All About Roasting (2011) and All About Braising (2004).

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

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Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
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Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr
Servings:
4
Yield:
4 servings, 1 steak (or 3/ cup florets) & 2 Tbsp. sa
Nutrition Profile:
Low-Carb Dairy-Free High-Fiber Vegan Vegetarian Gluten-Free Low-Calorie
Jump to Nutrition Facts
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Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon minced jalapeño pepper

  • ¾ teaspoon salt, divided

  • 2 tablespoons finely chopped fresh oregano

  • 2 tablespoons finely chopped fresh thyme

  • 2 tablespoons water

  • 2 teaspoons sherry vinegar

  • ½ teaspoon paprika

  • Olive or canola oil cooking spray

  • 1 large head cauliflower (about 3 pounds)

  • Freshly ground pepper to taste

  • 3 tablespoons finely chopped flat-leaf parsley

Directions

  1. Combine oil, garlic, jalapeno and 1/4 teaspoon salt in a small saucepan or skillet. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes, but don't let it brown. Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside.

  2. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and coat with cooking spray.

  3. Remove any outer leaves from the cauliflower, but leave the stem intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes--it's the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the pan; sprinkle small pieces in any empty spots. Coat the cauliflower with cooking spray and season with the remaining 1/2 teaspoon salt and pepper.

  4. Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a knife, 25 to 35 minutes.

  5. Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.

Originally appeared: EatingWell Magazine, January/February 2014

Nutrition Facts (per serving)

121 Calories
9g Fat
9g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 steak (or 3/4 cup florets) & 2 Tbsp. sauce
Calories 121
% Daily Value *
Total Carbohydrate 9g 3%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 3g 6%
Total Fat 9g 12%
Saturated Fat 1g 7%
Vitamin A 514IU 10%
Vitamin C 76mg 84%
Folate 82mcg 20%
Sodium 480mg 21%
Calcium 52mg 4%
Iron 1mg 6%
Magnesium 26mg 6%
Potassium 452mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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