These Cauliflower "Steaks" With Chimichurri Sauce Take Just 20 Minutes to Make

Name: These Cauliflower "Steaks" With Chimichurri Sauce Take Just 20 Minutes to Make
Prep time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 1 large head cauliflower; 1 tsp. ground cumin; 5 tbsp. canola oil; 1/4 c. loosely packed cilantro, finely chopped; 1/4 c. loosely packed fresh parsley leaves, finely chopped; 3 tbsp. red wine vinegar; 1 small clove garlic, crushed with press; 1 jalapeño chile, seeded and finely chopped

Read: They're a quick and easy vegetarian alternative for Thanksgiving.

By Heather Finn and The Good Housekeeping Test KitchenUpdated: Nov 21, 2018

chimichurri cauliflower steaks best cauliflower recipes

Yields:

Prep Time:

5 mins

Total Time:

20 mins

Jump to recipe

When most of us hear the word "steak," a big slab of cauliflower isn't the first thing that comes to mind. But if the pros in the Good Housekeeping Test Kitchen have anything to do with it, that's about to change: This hearty cauliflower steak recipe is a vegetarian dinner alternative that even the staunchest of meat-eaters will love.

The best part about these steaks: They only takes 20 minutes to make, so it's easy to whip them up alongside a turkey on Thanksgiving Day or as a quick and easy weeknight dinner. Just follow our experts' tips and dig in:

Cut your cauliflower with care. If you want to end up with a true cauliflower "steak," you'll need the vegetable to maintain its shape. Watch the video above to see what we mean.
Find ways to use the leftover cauliflower. Pulse the extra pieces in a food processor to make your own cauliflower rice, or chop 'em into bite-size florets for roasting.
Get creative. This simple recipe gives so many opportunities to play with flavors: You can coat your cauliflower with any combo of herbs and spices, such as rosemary and black pepper, curry powder, or lemon zest. And depending on your rub, you can switch up your sauce: tzatziki, pesto, chutney, or creamy horseradish would all be tasty.

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Ingredients

1
large head cauliflower
1 tsp.
ground cumin
5 Tbsp.
canola oil
1/4 cup
loosely packed cilantro, finely chopped
1/4 cup
loosely packed fresh parsley leaves, finely chopped
3 Tbsp.
red wine vinegar
1
small clove garlic, crushed with press
1
jalapeño chile, seeded and finely chopped

Directions

1. Step 1Trim leaves and any excess stem from cauliflower. Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from center of cauliflower (each about 1 inch thick); reserve rounded wedges for another use.
2. Step 2Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices.
3. Step 3Sprinkle with ¼ tsp. salt.
4. Step 4In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot.
5. Step 5Add cauliflower; cook 3 minutes. Turn slices over.
6. Step 6Place skillet in 425°F oven; roast 15 to 20 minutes or until stem is tender when pierced with tip of paring knife.
7. Step 7Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ⅛ tsp. salt.
8. Step 8Spoon herb sauce onto finished "steaks."