These Roasted Cauliflower Steaks are perfectly baked in the oven and loaded with the most flavorful chimichurri sauce! Flavorful, veg packed and so extra easy!
Begin making the chimichurri sauce an hour in advance in order to let the flavors meld together. Mince 4 cloves of garlic. Roughly chop both parsley and cilantro.
In a food processor or a blender, add the garlic and herbs. In addition, add oregano, red pepper flakes and a large pinch of salt. Squeeze in half of a lemon as well. Pulse these ingredients together until combined. Then, slowly, a bit at a time, add in the olive oil until it’s mixed together. Set it aside to let the flavors combine together. Add salt and pepper to taste.
Preheat the oven to 450.
Basically, after making sure all of the leaves are off of the cauliflower but keeping the "stem" intact, cut it down the middle. Then, cut it in half again, making a thick cauliflower steak with each half. Also, don’t worry if the smaller "steak" breaks off into little florets. Cauliflower can be easily breakable and finicky. As long as you get 2 large steaks, you’ll be fine!
Once cut, carefully place them on a large baking sheet. Brush on olive oil and sprinkle generously with salt. Roast for 25 minutes. Halfway through the roasting time, carefully flip the steak and brush with olive oil. The cauliflower should be golden brown and delicious when you’re done.
Once done, spread a generous amount of the chimichurri sauce on top and devour! Eat while hot. Enjoy!