CHIMICHURRI CAULIFLOWER STEAKS

chimichurri cauliflower steaks

Adding these chimichurri cauliflower steaks to our ever-growing cauliflower recipes! Cauliflower steaks are a well known staple in the vegan community. It can be seasoned in so many different ways. When this vegetable is sliced thick and cooked in a skillet over high heat, the sugars in the cauliflower begin to caramelize. They’re amazing because it’s an affordable and healthy ingredient that you can really spice up.

To add some flair and freshness to our steaks we whipped up a 5 minute chimichurri sauce. Chimichurri is a mixture of fresh herbs, oil, garlic and vinegar. This delicious sauce originated from Uruguay and is super easy to make!

There are many different versions of this sauce, so feel free to get creative. We spiced our version up a bit using poblano peppers. Poblano peppers offer a mild spice but a delicious pepper taste! However, for a spicier option, you could use some diced jalapeños.

This recipe just goes to show that healthy food can still be so delicious. These are meals we can eat all the time and get excited for! We hope you enjoy these chimichurri cauliflower steaks as much as we did. Let us know if you try them!

If you’re looking for more cauliflower inspiration, click here!

CAULI STEAKS WITH CHIMICHURRI SAUCE

Recipe by plantbasedrelationshipCourse: DinnerCuisine: VeganDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • For Chimichurri sauce
  • 1/4 cup packed fresh parsley

  • 2 tbsp chopped fresh oregano

  • 1 tsp red chilli flakes

  • 2 cloves garlic

  • 1 small poblano pepper

  • 1/2 tsp salt

  • Pinch of fresh black pepper

  • 1/4 tsp maple syrup

  • 1 1/2 tbsp red wine vinegar

  • 1/4 cup + 1 tbsp extra virgin olive oil or avocado oil

  • 1 small shallot

  • The juice from 1/2 a lemon

  • Remaining ingredients
  • 1 medium head of cauliflower

  • Avocado oil for high heat pan frying

Directions

  • Prep: Chop parsley, oregano, garlic and shallot. Remove stem, seeds and core from poblano pepper. finely dice. Use a large sharp knife to slice the head of cauliflower down the centre. Divide those halves in half again and you should be left with two thick steaks. Preheat a large skillet over medium high heat and add avocado oil.
  • If you have a food processor, add all sauce ingredients into the processor and pulse until a thick pesto-like consistency is reached. We just chopped ours by hand but I regret not using the processor. If using by hand method, just make sure all ingredients are finely diced so the sauce is not too chunky. Set sauce in a bowl and let chill in fridge. Add cauliflower steaks to the heated pan.
  • Season cauliflower steaks on both sides with salt and pepper. Pan fry for 7-8 minutes each side or until steaks have caramelized. Once cooked, place directly on plate.
  • Top each steak with a generous spoonful of the chimichurri sauce and an extra spritz of lemon. Serve and enjoy.

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