Argentine 30 min

Cauliflower Steaks with Chimichurri

Name: Cauliflower Steaks with Chimichurri
Total time: 30 min
Yield: 2 servings
Cuisine: Argentine
Ingredients: 1 large head cauliflower; 3 tablespoons olive oil; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; Salt and black pepper to taste; 1 cup fresh parsley, packed; ¼ cup fresh cilantro; 4 cloves garlic; 3 tablespoons red wine vinegar; ½ teaspoon red pepper flakes; ⅓ cup olive oil for chimichurri; Salt to taste

vegetarianvegangluten-freehealthy

Ingredientsfor 2

280

Cal

Protein

18g

Carbs

22g

Fat

11 large head cauliflower
23 tablespoons olive oil
31 teaspoon smoked paprika
4½ teaspoon garlic powder
5Salt and black pepper to taste
61 cup fresh parsley, packed
7¼ cup fresh cilantro
84 cloves garlic
93 tablespoons red wine vinegar
10½ teaspoon red pepper flakes
11⅓ cup olive oil for chimichurri
12Salt to taste

Order ingredients on Instacart

Instructions

1
Preheat oven to 425°F. Remove outer leaves from cauliflower and slice from top to bottom into 2 thick steaks about 1.5 inches each (the core holds each steak together — keep it intact). Reserve any florets that fall off for another use.
2
Brush both sides of the cauliflower steaks generously with olive oil. Mix smoked paprika, garlic powder, salt, and pepper together and sprinkle evenly over both sides.
3
Heat an oven-safe skillet over high heat until very hot. Sear cauliflower steaks 3–4 minutes per side until deep golden brown. Transfer the skillet to the oven and roast 12–15 minutes until the cauliflower is tender when pierced with a knife and the edges are caramelized.
4
Make chimichurri: blend parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and salt in a food processor until finely chopped. With the machine running, drizzle in olive oil until emulsified. Taste and season. Serve steaks with chimichurri spooned generously over the top.