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Cauliflower Steaks with Chimichurri

  • Prep Time: 25 minutes
  • Cook Time: 25-35 minutes
  • Servings: 4
  • Course: Side Dish

In this stunning cauliflower recipe, a head of cauliflower is cut into thick slabs then roasted until caramelized and served with chimichurri, a garlic-herb sauce. The cauliflower steaks make a fine accompaniment to actual steaks, or better still, serve them on their own as a vegetarian alternative to steak. Each head of cauliflower will provide 2 to 3 steaks from the center—the sides tend to crumble.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS® Pop-Up Parchment Sheets are pre-cut to fit most baking pans and help clean up easy!

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced jalapeño pepper
  • ¾ teaspoon salt, divided
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons water
  • 2 teaspoons sherry vinegar
  • ½ teaspoon paprika
  • Olive or canola oil cooking spray
  • 1 large head cauliflower (about 3 pounds)
  • Freshly ground pepper to taste
  • 3 tablespoons finely chopped flat-leaf parsley
  • Reynolds KITCHENS® Pop-Up Parchment Sheets

Directions

Step 1

Combine oil, garlic, jalapeño and 1/4 teaspoon salt in a small saucepan or skillet. Cook over medium heat just until the garlic starts to sizzle, 2 to 4 minutes, but don’t let it brown. Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside.

Step 2

Preheat oven to 425°F. Line a baking sheet with a Reynolds KITCHENS® Pop-Up Parchment Sheet.

Step 3

Remove any outer leaves from the cauliflower, but leave the stem intact. Place on a cutting board, stem-side down. Using a large chef’s knife, cut into 1/2- to 3/4-inch-thick slices. The center few slices should remain more or less intact, but the outer slices will crumble into smaller pieces. Cut any of the medium pieces into 1/2- to 3/4-inch-thick flat shapes—it’s the flat surfaces that roast the best. Place the large and medium pieces on the baking sheet with the cut surfaces touching the pan; sprinkle small pieces in any empty spots. Coat the cauliflower with cooking spray and season with the remaining 1/2 teaspoon salt and pepper.

Step 4

Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a knife, 25 to 35 minutes.

Step 5

Just before serving, stir parsley into the reserved herb sauce and season with pepper. Serve the cauliflower steaks with the sauce.

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