Roasted Cauliflower Steaks with Lemon Chimichurri
Let’s be honest – cauliflower on it’s own doesn’t have a lot of flavor.
So let’s step it up and add tons of fresh flavors and colors to it. Focus your eyes on that picture.
The simple and classic chimichurri that is crazy good from the lemon and parsley…followed by the charred cauliflower steaks all topped with pine nuts and pomegranates. It’s a good one.
I love how you can make the chimichurri your own. Add extra lemon juice for a more acid flavor or use extra red pepper flakes or garlic for a bigger punch. It’s a great recipe to build on. Each time you make it – it will be different.
Make it the day before. It’s amazing how the flavors develop.
What’s your favorite way to eat cauliflower?
Do you know how good Cauliflower is?
It’s a Superfood. It has nutrient-rich content. It is high in fiber, and vitamins B and C.
- Cauliflower is a member of the cruciferous vegetable family, which also includes Brussels sprouts, kale, broccoli, cabbage, collard greens, and bok choy.
- There are so many ways to enjoy – riced or chopped up finely as rice replacement, simply roasting it (like this recipe was), mashed, steamed, grilled…enjoy it with pesto, tahini or hummus, fresh herbs and salt.
Check out this article! I Ate Cauliflower Every Day for a Week and Here’s What Happened -The good, the bad and the gassy.
Want to see other cauliflower recipes?
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Roasted Cauliflower Steaks with Lemon Chimichurri
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Simply roasted cauliflower with bright and flavorful chimichurri.
Ingredients
- 1 tablespoon olive oil
- 1 head cauliflower, cut into thick slices
- salt and pepper, for seasoning
- 3–4 tablespoons Lemon Chimichurri
- 1/4 cup pine nuts
- 1/4 cup pomegranate seeds
Lemon Chimichurri
- 1 handful fresh parsley
- 1 scallion
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 large pinch salt and black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon lemon zest, plus more for garnish
Instructions
- Preheat your oven to 425F.
- Drizzle the olive oil over a baking sheet tray. Place the cut cauliflower steaks on the tray and move them around slightly to coat with the oil. Flip them over. Sprinkle with salt and pepper. Roast for 8 minutes and when the bottoms are browned.
- Flip over the pieces of cauliflower and roast for another 6-8 minutes. Remove from the oven.
- Place on a serving plate or tray and drizzle with the lemon chimichurri. Garnish with pine nuts and pomegranate seeds. Sprinkle any remaining lemon zest on top.
- Prep Time: 5
- Cook Time: 20
- Category: vegetarian
- Method: oven
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