Cauliflower Parmesan Steaks with Chimichurri Recipe

Our spicy chimichurri is a flavor explosion that adds a tantalizing kick to every bite. Packed with fresh ingredients, this vibrant sauce takes the cauliflower parmesan steak to a whole new level. The heat from the hot pepper balances the dish beautifully, leaving you craving more of its addictive flavor. This is such an easy, satisfying dish to make as you add more plant-based meals into your routine. —Chloé Crane-Leroux and Trudy Crane

 

 Cauliflower Parmesan Steaks with Chimichurri

Serves 2

Prep time: 20 minutes

Cook time: 30 minutes

 

Ingredients

• 1 large cauliflower head, cut vertically into large steak-like slices
• ¾ cup extra-virgin olive oil

For the chimichurri:

• 2 cups firmly packed fresh Italian parsley leaves
• ½ cup fresh oregano leaves 
• 4 garlic cloves
• ¼ cup red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely chopped red chili pepper
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

For serving:

• 2 tablespoons vegan parmesan cheese
• 2 scallions, thinly sliced on the diagonal
• ½ cup thinly sliced fresh radishes

 

Directions

Preheat the oven to 400°F. You can also use an air fryer to roast the cauliflower steaks. Set the air fryer at 385°F and roast for 16 minutes.

Coat both sides of the cauliflower with the oil and place on a rimmed baking sheet. Bake for about 25 minutes, or until the cauliflower is nicely crisp and can easily be cut through with a knife.

Meanwhile, make the chimichurri: To a blender or food processor, add the parsley, oregano, garlic, vinegar, lemon juice, chili pepper, salt, and pepper. Pulse 4 times at 3-second intervals or until the desired consistency is reached.

Place the roasted cauliflower steaks on a serving platter. Brush each steak liberally with the chimichurri, and sprinkle with the parmesan. Top with the scallions and radishes.

Storage: This recipe makes 2 cups of chimichurri, perfect for leftovers, which can be used in other recipes. Store in an airtight container in the fridge for up to a week.

Excerpted from The Artful Way to Plant-Based Cooking Nourishing Recipes and Heartfelt Moments by Chloé Crane-Leroux and Trudy Crane. Copyright © 2024 by Chloé Crane-Leroux and Trudy Crane. Reprinted by permission of Simon Element, an imprint of Simon & Schuster, LLC.