Cauliflower Steaks With Chimichurri
Humble cauliflower gets a major upgrade when it’s cut into thick slabs, deeply browned, and served with a pungent, vibrant chimichurri. This is the perfect dish for anyone looking for a break from meat. The cauliflower is hearty, flavorful, and satisfying.
Ingredients
- 1 head cauliflower 2 pounds
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon table salt
- ¼ teaspoon pepper
- 6 tablespoons Chimichurri
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Discard outer leaves of cauliflower and trim stem flush with bottom florets. Halve cauliflower lengthwise through core. Cut one 1½-inchthick slab lengthwise from each half, trimming any florets not connected to core. (You should have two 10-ounce steaks; reserve remaining cauliflower for another use.)
- Place steaks on rimmed baking sheet and drizzle with 1 tablespoon oil. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper and rub to distribute. Flip steaks and repeat.
- Cover sheet tightly with aluminum foil and roast for 5 minutes. Remove foil and continue to roast until bottoms of steaks are well browned, 8 to 10 minutes. Gently flip and continue to roast until tender and second sides are well browned, 6 to 8 minutes. Serve with chimichurri.