Chimichurri Cauliflower "Steaks"

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Serves2 (1 steak each)
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  1. Preheat oven to 425 F.
  2. To make "steaks", cut 2 slices from center of cauliflower (each about 1-inch thick); reserve remaining cauliflower for another use.
  3. Combine cumin and 1 tablespoon canola oil and brush all over cauliflower slices; sprinkle with 1/4 teaspoon salt.
  4. In 12-inch oven-safe skillet, heat 2 tablespoons oil on medium-high until hot. Add cauliflower; cook 3 minutes. Turn slices over. Place skillet in oven and roast 15 to 20 minutes or until stem is tender.
  5. Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeno, remaining 2 tablespoons oil and 1/8 teaspoon salt. Serve "steaks" with herb sauce.

Recipe Tips

Skip the stove top step and place steaks into the oven, allowing to roast 15 minutes per side.

Use leftover cauliflower in soups, as a snack dipped into dressing or hummus, boiled with potatoes and mashed, or add it to stir fry.

Nutrition Facts
Chimichurri Cauliflower "Steaks"
Amount Per Serving
Calories 430 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 22g
Sodium 135mg 6%
Potassium 1354mg 39%
Total Carbohydrates 23g 8%
Dietary Fiber 9g 36%
Sugars 8g
Protein 9g 18%
Vitamin A 5%
Vitamin C 244%
Vitamin D0%
Calcium 12%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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