Dinner · 35 min · mediterranean

Cauliflower Steak with Chimichurri

Dinner decisions, handled: Cauliflower Steak with Chimichurri pairs cauliflower with parsley for a 35-minute Mediterranean dinner. Each serving lands at 280 calories with 8g of protein, so it eats like a much heavier meal. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 1 Cauliflower
• 1 cup Parsley
• 2 tbsp Oregano
• 3 tbsp Red wine vinegar
• 3 cloves Garlic
• 1/2 cup Olive oil
• 1/2 tsp Red pepper flakes

Steps

1. Heat the oven to 425°F. Slice the cauliflower through the core into 1-inch steaks — the core holds them together.
2. Brush both sides generously with olive oil and season with salt.
3. Roast 15 minutes, flip carefully with a wide spatula, and roast 12 minutes more.
4. The steaks are done when deeply golden with charred edges and a knife slides in easily.
5. Meanwhile, finely chop the parsley, oregano, and garlic.
6. Whisk with the vinegar, remaining olive oil, and pepper flakes into a vivid chimichurri.
7. Let the sauce sit 10 minutes so the flavors marry.
8. Spoon the chimichurri boldly over the hot cauliflower steaks.

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