Cauliflower Steaks with Chimichurri Sauce
2 servings
30 minutes
Cauliflower steaks with chimichurri sauce are a vibrant dish inspired by Mexican cuisine. The lightness of the vegetable base perfectly complements the rich aroma of the spicy sauce made from fresh herbs, garlic, and olive oil. Roasted until golden brown, cauliflower acquires a tender texture, while chimichurri adds zest and intense flavor. Historically, chimichurri sauce originates from Argentina but has conquered kitchens worldwide due to its versatility. This dish is excellent for vegetarian diets and pairs well with sides and fresh salads. The simplicity of preparation and richness of flavors make cauliflower steaks with chimichurri an ideal choice for a light yet impressive dinner.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Cut the cabbage into steaks 2-3 cm thick along the core.
3
Place the steaks in a single layer on a heated and oiled baking sheet.
- Vegetable oil: 30 ml
4
Use a brush to coat the steaks with vegetable oil, then salt and pepper them.
- Vegetable oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
5
Bake at medium level for 30 minutes, turning once during cooking.
6
Cut only the white part of the green onion and chop it finely.
- Spring onion: 2 stems
7
Chop the oregano and parsley leaves coarsely. Cut the garlic into several pieces.
- Fresh oregano leaves: 0.5 tablespoon
- Parsley: 50 g
- Lemon zest: 0.5 teaspoon
8
Put onion, oregano, parsley, and garlic in the blender. Add lemon zest.
- Spring onion: 2 stems
- Fresh oregano leaves: 0.5 tablespoon
- Parsley: 50 g
- Lemon zest: 0.5 teaspoon
- Cauliflower: 1 piece
9
Blend all prepared sauce ingredients in a blender with olive oil and vinegar, adding salt and pepper to taste.
- Olive oil: 100 ml
- Red wine vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
10
Dress the cabbage steak with sauce, put the leftovers in a jar and store in the fridge.