Cauliflower Steak with Chimichurri and Toasted Pine Nuts

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Introduction

Cauliflower steak is a delightful plant-based dish that has gained popularity for its meaty texture and versatility. When paired with a zesty chimichurri sauce and crunchy toasted pine nuts, it becomes an exquisite main course that is both satisfying and nutrient-dense. This recipe brings out the earthy, nutty flavors of cauliflower and complements them with the vibrant, garlicky freshness of chimichurri. Perfect for weeknight dinners, special occasions, or impressing guests with a creative vegan option, this dish is as visually appealing as it is flavorful. Let’s dive into this delicious journey of flavors and textures!

Ingredients:

For the Cauliflower Steaks:

  • 1 large head of cauliflower
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • Zest of 1 lemon

For the Toasted Pine Nuts:

  • 1/4 cup pine nuts
  • 1 teaspoon olive oil
  • Pinch of salt

Optional Garnishes:

  • Lemon wedges
  • Fresh parsley leaves
  • Crushed red pepper flakes

Preparation:

Step 1: Prepare the Cauliflower Steaks

  1. Preheat your oven to 425°F (220°C).
  2. Remove the outer leaves of the cauliflower and trim the stem, leaving the core intact.
  3. Slice the cauliflower into 1-inch thick steaks. Aim for 2-3 steaks, depending on the size of the cauliflower. Reserve any extra florets for another use.
  4. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.
  5. Brush both sides of the cauliflower steaks with the seasoned oil mixture.

Step 2: Roast the Cauliflower

  1. Place the seasoned cauliflower steaks on a baking sheet lined with parchment paper.
  2. Roast in the preheated oven for 20-25 minutes, flipping halfway through. The cauliflower should be golden brown and tender when done.

Step 3: Make the Chimichurri Sauce

  1. While the cauliflower is roasting, prepare the chimichurri sauce.
  2. In a medium bowl, combine chopped parsley, chopped cilantro, and minced garlic.
  3. Add red wine vinegar, olive oil, red pepper flakes, salt, pepper, and lemon zest.
  4. Stir well to combine. Adjust seasoning as needed and set aside to allow the flavors to meld.

Step 4: Toast the Pine Nuts

  1. Heat a small skillet over medium heat and add 1 teaspoon of olive oil.
  2. Add the pine nuts and a pinch of salt.
  3. Toast the pine nuts, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Be careful not to burn them. Remove from heat and set aside.

Step 5: Assemble the Dish

  1. Place the roasted cauliflower steaks on a serving platter.
  2. Drizzle generously with the chimichurri sauce.
  3. Sprinkle the toasted pine nuts over the top.
  4. Garnish with lemon wedges, fresh parsley leaves, and a pinch of red pepper flakes for an extra kick.

Cooking Notes:

  • Make sure to slice the cauliflower evenly to ensure that the steaks cook uniformly.
  • If you prefer a smoky flavor, consider grilling the cauliflower steaks instead of roasting them.
  • Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Pine nuts can be substituted with chopped almonds or walnuts for a different crunch.

Serving Suggestions:

  • Serve these cauliflower steaks as a main course with a side of quinoa, couscous, or a fresh green salad.
  • This dish also pairs well with roasted potatoes or steamed asparagus for a complete meal.
  • For a Mediterranean twist, add crumbled feta cheese or kalamata olives as an extra topping.

Tips:

  • For an extra burst of flavor, sprinkle the cauliflower with a squeeze of fresh lemon juice right after roasting.
  • Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
  • To make this dish nut-free, omit the pine nuts or replace them with sunflower seeds.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (Per Serving):

  • Calories: 320
  • Protein: 6g
  • Carbohydrates: 20g
  • Fat: 25g
  • Sodium: 480mg
  • Fiber: 6g

Conclusion

Cauliflower Steak with Chimichurri and Toasted Pine Nuts is a fantastic plant-based dish that is full of bold, vibrant flavors and exciting textures. The roasted cauliflower’s natural sweetness and crisp edges contrast beautifully with the fresh, tangy chimichurri sauce and the buttery crunch of pine nuts. Whether you are a seasoned vegetarian, trying out a vegan diet, or simply looking for a delicious way to enjoy more vegetables, this recipe is sure to please. Serve it up at your next dinner party or enjoy it as a satisfying solo meal — it’s a true crowd-pleaser!

Print
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Cauliflower Steak with Chimichurri and Toasted Pine Nuts

  • Author: Imili Johnson
  • Total Time: 45 minutes
Print Recipe

Ingredients

Scale

For the Cauliflower Steaks:

  • 1 large head of cauliflower
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • Zest of 1 lemon

For the Toasted Pine Nuts:

  • 1/4 cup pine nuts
  • 1 teaspoon olive oil
  • Pinch of salt

Optional Garnishes:

  • Lemon wedges
  • Fresh parsley leaves
  • Crushed red pepper flakes

Instructions

Step 1: Prepare the Cauliflower Steaks

  1. Preheat your oven to 425°F (220°C).
  2. Remove the outer leaves of the cauliflower and trim the stem, leaving the core intact.
  3. Slice the cauliflower into 1-inch thick steaks. Aim for 2-3 steaks, depending on the size of the cauliflower. Reserve any extra florets for another use.
  4. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.
  5. Brush both sides of the cauliflower steaks with the seasoned oil mixture.

Step 2: Roast the Cauliflower

  1. Place the seasoned cauliflower steaks on a baking sheet lined with parchment paper.
  2. Roast in the preheated oven for 20-25 minutes, flipping halfway through. The cauliflower should be golden brown and tender when done.

Step 3: Make the Chimichurri Sauce

  1. While the cauliflower is roasting, prepare the chimichurri sauce.
  2. In a medium bowl, combine chopped parsley, chopped cilantro, and minced garlic.
  3. Add red wine vinegar, olive oil, red pepper flakes, salt, pepper, and lemon zest.
  4. Stir well to combine. Adjust seasoning as needed and set aside to allow the flavors to meld.

Step 4: Toast the Pine Nuts

  1. Heat a small skillet over medium heat and add 1 teaspoon of olive oil.
  2. Add the pine nuts and a pinch of salt.
  3. Toast the pine nuts, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Be careful not to burn them. Remove from heat and set aside.

Step 5: Assemble the Dish

  1. Place the roasted cauliflower steaks on a serving platter.
  2. Drizzle generously with the chimichurri sauce.
  3. Sprinkle the toasted pine nuts over the top.
  4. Garnish with lemon wedges, fresh parsley leaves, and a pinch of red pepper flakes for an extra kick.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 320
  • Sodium: 480mg
  • Protein: 6g

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