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Garlic and parmesan roasted cauliflower steaks topped with zesty chimichurri sauce. This bright, herbaceous duo is light, yet satisfying, and bursting with bold flavors. 
You gotta love a knife-and-fork dish that highlights the vegetables! I’m telling you, it’s these types of meals that can turn even the biggest of carnivores into veggie enthusiasts.
Chimichurri is a classic condiment for meat, but I love it’s versatility in vegetable and pasta dishes. This zesty puree of hemp seeds and herbs brings heavenly depth to cauliflower steaks while adding in a hefty dose of nutrients. The parsley and cilantro create a bright, fresh sauce with a touch of spicy heat from the red pepper flakes.
Trust me, you will want to slather this sauce on everything.
If you’re not familiar with hemp seeds, they actually come from the Cannabis plant family (yes, that Cannabis plant), though the seeds from the industrial hemp plant do not contain THC. Hemp seeds are a great source of high-quality plant protein (9 grams per ounce), which supersedes both chia and flaxseeds.
They’re also an excellent source of Vitamin E, magnesium and zinc, as well as a good source of iron.
Their impressive nutrition profile combined with their warm, nutty taste makes them perfect additions to smoothies, salads, baked goods, and sauces.
One of my friends made a joke that I made this Cannabis-crowned dish in preparation for visiting Colorado this weekend. Ha! It didn’t even cross my mind, but if the shoe fits!
Speaking of, if you have any restaurant recommendations for Aspen, please leave them below! I’ll be flying out there tomorrow for a snow-filled weekend with family and friends. I’ve been reading some fantastic restaurant reviews and it seems like we really can’t go wrong wherever we end up.
I just need to pace myself with the wine, because I’ve read that drastic changes in elevation can turn even the most seasoned drinkers into lightweights. If that’s the case, I’ll be tapped out after one glass.
These cauliflower steaks come together in 30 minutes and can double as a main dish or side. If you decide to serve them with meat or fish, the chimichurri can work as a dual condiment. Hello, flavor-bomb.
And if you have sauce leftover (spoiler alert: you will), use it in eggs, pasta, sandwiches or burgers. Or just lick it right off the spoon because it’s that tasty. 
Cauliflower for president.
Roasted Cauliflower Steaks with Hemp Chimichurri
Ingredients
- 1 large head of cauliflower
- 3 Tbsp. olive oil
- 2 Tbsp. freshly grated parmesan cheese
- 2 cloves garlic minced
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- **Hemp Chimichurri**
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 3 Tbsp. olive oil
- 2 cloves garlic
- 2 Tbsp. hemp seeds
- 1 Tbsp. red wine vinegar
- Juice of 1 lime
- 1/4 tsp. sea salt
- 1/4 tsp. crushed red pepper flakes
Instructions
- Preheat oven to 425 degrees F.
- Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½" "steaks" (reserve any florets that break loose). Place on two rimmed baking sheets, allowing steaks and loose florets enough room to breathe.
- In a small bowl, combine remaining cauliflower ingredients: olive oil, parmesan, garlic, salt, and pepper. Mix to combine. Brush mixture evenly over both sides of cauliflower steaks and florets.
- Bake for 22-25 minutes, flipping once halfway through.
- To a high-power blender or food processor, add chimichurri ingredients. Blend until smooth, about 60 seconds. Transfer to a bowl.
- Top each cauliflower steak with 1 1/2 Tbsp. chimichurri sauce. Enjoy!
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This recipe deserves 5 stars! Absolutely delicious…and hubby approved. I made it 2 nights in a row, no lie 🙂
Yayy amazing!! Love hearing that!