Roasted Cauliflower Steaks with Chimichurri Sauce
Ingredients
The cauliflower steaks
-
1
large head
cauliflower
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
pepper
The chimichurri sauce
-
1
clove
garlic
-
1
teaspoon
red pepper flakes
-
¾
cup
fresh cilantro
-
¼
cup
fresh oregano
-
1
lime
juice
-
3
tablespoons
red wine vinegar
-
4
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F.
- Prepare a baking sheet with cooking spray.
- Remove the stem and leaves from the cauliflower, keeping it intact.
- Cut the cauliflower into four even steaks, about 1-1½ inches thick.
- Drizzle both sides of the cauliflower steaks with olive oil and season with salt and pepper.
- Roast the cauliflower for 20 minutes, then flip and roast for an additional 15-20 minutes until tender and browned.
- To make the chimichurri sauce, blend the garlic in a food processor until minced.
- Add red pepper flakes, cilantro, oregano, lime juice, red wine vinegar, olive oil, salt, and pepper to the processor and blend until finely chopped.
- Serve the roasted cauliflower steaks with chimichurri sauce.
Nutrition Facts (estimated)
Servings
4
Calories
106
Total fat
4g
Total carbohydrates
15g
Total protein
5g
Sodium
213mg
Cholesterol
0mg
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