Roasted Cauliflower Steaks with Hemp Chimichurri
Garlic and parmesan roasted cauliflower steaks topped with zesty chimichurri sauce. This bright, herbaceous duo is light, yet satisfying, and bursting with bold flavors. Gluten free, vegetarian, and vegan-friendly.
Servings: 4 servings
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
To make vegan: omit parmesan or sub for nutritional yeast.
Nutrition
Serving: 1g | Calories: 245kcal | Carbohydrates: 14g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Sodium: 248mg | Fiber: 6g | Sugar: 5g