Roasted Cauliflower Steak with Chimichurri Sauce

Servings: 2 | 40 minutes | 250 kcal

Legend has it that Chimichurri was invented by a clever gaucho who, without access to traditional seasonings, mixed wild herbs and vinegar to create this now-famous Argentinian sauce. Its vibrant green color and punchy taste have made it a global favorite – and a perfect companion to roasted vegetables.

Ingredients

1 pieces cauliflower head
3 tablespoons olive oil
1 teaspoons salt
0.5 teaspoons black pepper
1 cups fresh parsley
0.5 cups fresh cilantro
3 pieces garlic cloves
2 tablespoons red wine vinegar
0.5 teaspoons red chili flakes
1 tablespoons lemon juice
2 tablespoons water

Instructions

Preheat your oven to 400°F (200°C).
Slice the cauliflower head into 1-inch thick 'steaks'.
Brush both sides of the cauliflower steaks with olive oil and season with salt and black pepper.
Place the steaks on a baking sheet lined with parchment paper.
Roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
While the cauliflower is roasting, prepare the Chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, olive oil, red chili flakes, lemon juice, and water in a food processor.
Blend until the mixture is smooth and well combined.
Once the cauliflower steaks are ready, drizzle them generously with the Chimichurri sauce before serving.