Description
Thick cauliflower steaks are seasoned and pan-seared until crisp and golden, then topped with a bright lemon herb chimichurri made with parsley, cilantro, garlic, shallot, and olive oil. This quick, fresh, and satisfying dish works as a light main course or flavorful side.
Ingredients
- 1 large head cauliflower
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 garlic cloves, minced
- 1 small shallot, finely minced
- 1 lemon, juiced and zested
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Remove the leaves from the cauliflower and trim the stem so it can sit flat on the cutting board. Slice from top to bottom into 3/4-inch thick steaks. You should get 2 to 3 full steaks, plus a few loose florets.
- Pat the cauliflower dry with paper towels.
- In a small bowl, mix the extra virgin olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Brush the seasoning mixture over both sides of each cauliflower steak.
- Heat a large skillet over medium-high heat. Add the cauliflower steaks and cook for 5 to 7 minutes per side, until deeply golden with crisp edges and tender centers.
- While the cauliflower cooks, make the chimichurri by combining parsley, cilantro, garlic, shallot, lemon juice, lemon zest, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Stir well to combine.
- Taste the chimichurri and adjust seasoning if needed.
- Transfer the hot cauliflower steaks to serving plates and spoon the chimichurri generously over the top. Serve immediately.
Notes
- Fresh cauliflower works best because frozen cauliflower releases too much moisture and does not hold the steak shape as well.
- Aim for 3/4-inch thick slices so the steaks stay together while cooking evenly.
- Outer slices may fall apart slightly; use a wide spatula to flip them carefully.
- For an oven method, roast at 425°F for 25 to 30 minutes, flipping halfway through.
- Add extra red pepper flakes or a pinch of cayenne for more heat.
- You can replace cilantro with basil, mint, dill, or more parsley.
- For more texture, stir chopped toasted walnuts or pine nuts into the chimichurri.
- Store leftovers in the refrigerator for up to 3 days, keeping the chimichurri separate when possible.
- Reheat in a skillet or oven, then add the chimichurri after warming for the freshest flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 3g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
