Cauliflower Steaks with Chimichurri

Ingredients

Equipment Needed

• •Large rimmed baking sheet
• •Wide spatula for flipping
• •Sharp chef's knife

Instructions

1. 1

   Select and prepare cauliflower

   Choose cauliflower heads that feel heavy for their size with tight, creamy-white florets and fresh green leaves. The leaves tell you everything. Wilted or yellowing leaves mean the cauliflower has been sitting too long. Remove outer leaves but keep the core intact. This is what holds your steaks together.

   You need large heads to cut proper steaks. Small cauliflower will crumble into florets. Save any florets that fall away for roasting alongside the steaks.
2. 2

   Cut the steaks

   Set the cauliflower stem-side down on your cutting board. Slice straight through the center to create two halves, then cut one-inch thick steaks from the middle of each half. You will get two good steaks per head, maybe three if the head is generous. The outer pieces will fall into florets. This is fine. Roast them too.

3. 3

   Season generously

   Preheat your oven to 425 degrees. Line a rimmed baking sheet with parchment. Brush both sides of each steak with olive oil, using about a tablespoon per steak. Season with sea salt and black pepper. The oil should glisten on the surface, not pool beneath.

4. 4

   Roast until caramelized

   Arrange steaks in a single layer on your prepared sheet. Roast for 20 minutes without disturbing. Flip carefully using a wide spatula, supporting the whole steak so it does not break apart. Roast another 12 to 15 minutes until deeply golden on both sides with charred edges. The florets should be tender when pierced with a knife but still hold their shape.

   Do not crowd the pan. Crowding creates steam instead of caramelization. Use two sheets if needed.
5. 5

   Make the chimichurri

   While the cauliflower roasts, make your chimichurri. This sauce wants to be made by hand. Finely chop the parsley and oregano. Mince the garlic until it almost becomes a paste. Combine herbs and garlic in a bowl with the red wine vinegar and red pepper flakes. Let this sit for five minutes. The acid softens the raw garlic edge.

6. 6

   Finish the chimichurri

   Pour in the olive oil slowly, stirring as you go. Add salt and taste. The sauce should be bright and punchy, with enough oil to carry the herbs but not so much that it becomes slick. Adjust the vinegar if it needs more acidity. Chimichurri should wake you up.

7. 7

   Plate and serve

   Transfer the cauliflower steaks to a warm platter or individual plates. Spoon chimichurri generously over each steak, letting the green oil pool around the edges. Finish with a pinch of flaky sea salt. Serve immediately while the cauliflower is still warm and the chimichurri is bright and alive.

Chef Tips

• •Buy cauliflower at the farmers market in fall or winter. Summer cauliflower grown in heat tends to taste sulfurous and develop a loose, grainy texture.
• •Make the chimichurri while the cauliflower roasts. It needs a few minutes for the flavors to marry, but more than an hour and the herbs start to brown. Fresh is the point.
• •If you cannot find good fresh oregano, use all parsley and add a pinch of dried oregano. Do not use dried parsley. It tastes like nothing.
• •Save those loose florets. Toss them with oil and roast them alongside the steaks. They make excellent snacking while you wait, or scatter them around the platter for abundance.

Advance Preparation

• •Chimichurri can be made up to four hours ahead and kept at room temperature. Beyond that, refrigerate it, but bring it back to room temperature before serving. Cold oil mutes the herbs.
• •Cauliflower steaks are best served immediately. If you must wait, keep them warm in a low oven, uncovered, for up to fifteen minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)