Cauliflower Steak with Chimichurri Sauce brings a delightful twist to plant-based dining. This recipe combines the earthy flavors of grilled cauliflower with a zesty, herby chimichurri, making it a star dish for any meal.
The star of the dish, cauliflower, transforms into a hearty steak when grilled, soaking up the smoky flavors and spices. Olive oil not only helps in grilling but also enhances the cauliflower's natural nuttiness. A sprinkle of smoked paprika adds a hint of heat and depth. Salt and black pepper are essential for seasoning and bringing out the flavors.
For the chimichurri, fresh parsley and oregano create a bright, herbaceous base. Garlic infuses a pungent kick, while red pepper flakes add a spicy undertone. Red wine vinegar provides the necessary acidity to balance the richness of the olive oil in the sauce. Season with salt and pepper to taste for the perfect finishing touch.
These cauliflower steaks pair wonderfully with a side of roasted sweet potatoes or a light quinoa salad. For a heartier meal, serve alongside a grain like farro or couscous. Consider a crisp white wine or a refreshing iced tea to complement the flavors.
Start by preheating your grill to medium-high heat. While it's warming up, prep the cauliflower. Remove the leaves and trim the stem, but make sure to keep the core intact—it helps hold the steaks together. Slice the cauliflower into thick, 1-inch steaks. You should get about 3-4 steaks from a large cauliflower head.
Next, brush both sides of each cauliflower steak with olive oil to prevent sticking and to ensure even cooking. Sprinkle them with smoked paprika, salt, and black pepper. This simple seasoning will enhance the natural flavor of the cauliflower while adding a smoky aroma.
Place the cauliflower steaks directly on the grill. Cook each side for about 5-7 minutes, or until they’re tender and have a nice golden-brown color. While they're grilling, keep an eye on them to avoid overcooking.
As the cauliflower grills, prepare the chimichurri sauce. In a food processor, combine the parsley, oregano, garlic, and red pepper flakes. Pulse until finely chopped, then add the red wine vinegar and olive oil. Blend until smooth, and season with salt and pepper to taste. Adjust the flavors as needed—maybe a little more vinegar for tang or more red pepper flakes for heat.
Once the cauliflower steaks are cooked to your liking, remove them from the grill. Drizzle the chimichurri sauce generously over each steak. Serve them up immediately, letting the vibrant green sauce contrast beautifully with the golden cauliflower.
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