Cauliflower steak, roasted until tender, and served with chimichurri. It only requires 30 minutes and 4 ingredients: cauliflower, oil, salt, and pepper. So tasty!
1 large head of cauliflower
1 tbsp extra virgin olive oil
A dash of ground black pepper
A dash of salt
Preheat the oven to 400ºF or 200ºC.
Remove the outer green leaves from the head of cauliflower, but leave the stem at the bottom so it helps the steaks hold together.
Cut the cauliflower in half lengthwise through the center. Cut a 1-inch or 2.5 cm thick steak from each half of the cauliflower. Don’t discard the remaining cauliflower florets, use them to make other cauliflower recipes, or just cook them like the cauliflower steaks.
Heat the oil in a large skillet and cook the steaks over medium-high heat for about 2 minutes each side, or until golden brown. Add salt and ground black pepper to taste on both sides.
Place the steaks onto a lined baking sheet and bake for about 20 minutes, flipping carefully once at the halfway point.
Keep the leftovers in an airtight container in the fridge for 3-5 days.
If you don’t want to use oil, just omit it and cook the steaks in a large skillet or a griddle. You could use some liquid like lemon juice or balsamic vinegar instead of the oil. It’s better if you use oil, though.
Add any spices or herbs you want.
I always use Himalayan pink salt, although any type of salt will work.
Customize it with paprika, garlic powder, onion powder, nutritional yeast, parsley, oregano, thyme, basil, or rosemary. Use any ingredients you have on hand!