Chimichurri Cauliflower “Steaks”
Servings
21 steak each
Ingredients
Instructions
  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 Notes

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 415 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 22g
Cholesterol 0mg 0%
Sodium 72mg 3%
Potassium 699mg 20%
Total Carbohydrates 19g 6%
Dietary Fiber 10g 40%
Sugars 9g
Protein 8g 16%
Vitamin A 18%
Vitamin C 343%
Vitamin D0%
Calcium 7%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
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