• Katherine Arthurs

Roasted Cauliflower Steaks with Lemon Chimichurri

Let's be honest - cauliflower on it's own is pretty boring. So let's step it up + add tons of fresh flavors + colors to it. Focus your eyes on that picture.

The simple chimichurri that is crazy good from the lemon + parsley...followed by the charred cauliflower steaks all topped with pine nuts + pomegranates. It's a good one.

What's your favorite way to eat cauliflower?

Roasted Cauliflower Steaks with Lemon Chimichurri

1 tablespoon olive oil

1 head cauliflower, cut into thick slices

salt + pepper, for seasoning

3-4 tablespoons Lemon Chimichurri

1/4 cup pine nuts

1/4 cup pomegranate seeds

Preheat your oven to 425F.

Drizzle the olive oil over a baking sheet tray. Place the cut cauliflower steaks on the tray + move them around slightly to coat with the oil. Flip them over. Sprinkle with salt + pepper. Roast for 8 minutes + when the bottoms are browned.

Flip over the pieces of cauliflower + roast for another 6-8 minutes. Remove from the oven.

Place on a serving plate or tray + drizzle with the lemon chimichurri. Garnish with pine nuts + pomegranate seeds. Sprinkle any remaining lemon zest on top.

Lemon Chimichurri

1 handful fresh parsley

1 scallion

1/4 cup olive oil

1 tablespoon apple cider vinegar

1 large pinch salt + black pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon lemon zest, plus more for garnish

Process all ingredients in a food processor - until combine + the parsley is chopped up. Try not to over process - you will want some texture in the sauce.