Cauliflower Steaks with Argentinean Chimichurri Olive Oil
Transform humble cauliflower into a bold and satisfying dish with Cauliflower Steaks with Argentinean Chimichurri Olive Oil. Thick, meaty slices of cauliflower are brushed with a zesty chimichurri-infused olive oil, roasted to golden perfection, and finished with an extra drizzle of vibrant chimichurri sauce. This dish is perfect as a main course for plant-based diners or as a flavorful side for meat lovers.
The Argentinean Chimichurri Olive Oil infuses each bite with a robust combination of garlic, herbs, and spice, making this simple preparation taste like a gourmet creation. Whether served with a crisp salad, grains, or as part of a larger spread, these cauliflower steaks are a showstopper that’s as healthy as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course or Side Dish
- Method: Roasting
- Cuisine: Argentinean-Inspired
- Diet: Diabetic
Ingredients
Cauliflower: 1 large head, cut into 1-inch thick steaks
Argentinean Chimichurri Olive Oil: 1/4 cup
Garlic Powder: 1 teaspoon
Smoked Paprika: 1 teaspoon
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Fresh Parsley: 2 tablespoons, chopped (for garnish)
Instructions
Equipment: Baking sheet, basting brush, mixing bowl.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Prepare the Cauliflower (5 minutes):
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Slice the cauliflower into 1-inch thick steaks, keeping the core intact to hold the pieces together.
Make the Chimichurri Rub (5 minutes):
In a mixing bowl, combine the Argentinean Chimichurri Olive Oil, garlic powder, smoked paprika, salt, and black pepper.
Brush and Roast the Cauliflower (25 minutes):
Brush the cauliflower steaks generously with the chimichurri mixture on both sides. Arrange them on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
Serve (5 minutes):
Remove from the oven and garnish with chopped parsley. Drizzle with additional chimichurri olive oil if desired. Serve hot as a main course or side dish.
Notes
Utensils
Baking Sheet
Basting Brush
Mixing Bowl
Cauliflower steaks are proof that vegetables can be just as satisfying as a steak dinner. The Argentinean Chimichurri Olive Oil does the heavy lifting, bringing all the smoky, garlicky flavors you love. Plus, roasting them makes your kitchen smell amazing—bonus points for that!
Nutrition
- Serving Size: 1 cauliflower steak
- Calories: 110
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg