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–+ servings
250ml bottle of Argentina Chimichurri Infused Olive Oil for grilled meats
Garden Infuzions

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course or Side Dish
Cuisine: Argentinean-Inspired
Calories: 110
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 large Cauliflower cut into 1-inch thick steaks; head
  • 1/4 cup Argentinean Chimichurri Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Fresh Parsley chopped (for garnish)

Method
 

  1. Equipment: Baking sheet, basting brush, mixing bowl.
  2. Prep Time: 10 minutes
  3. Cook Time: 25 minutes
  4. Total Time: 35 minutes
Prepare the Cauliflower (5 minutes):
  1. 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):
  1. 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):
  1. 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):
  1. 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.

Nutrition

Serving: 1cauliflower steakCalories: 110kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 400mgFiber: 3gSugar: 3g

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!

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