AGEIST Meal: Chimichurri Cauliflower Steaks

Looking for a plant-based meal or side? Try these chimichurri cauliflower steaks—they’re are a crowd-pleaser sure to make everyone’s taste buds smile. After searing the cauliflower cuts to a golden brown, they’re then roasted before being topped with the chimichurri sauce, which is made of fresh parsley, garlic, and red wine vinegar. The delightful combination of the cooked cauliflower with the pop of color and flavor from the fresh chimichurri not only satisfies the palate but also provides a range of health benefits, thanks to the wholesome ingredients. The best part? There’s enough sauce to slather your steaks or use in additional meals during the week.

Key Ingredients & Their Health Benefits

• Cauliflower: Rich in vitamins C and K, supports immune health, high in fiber, and promotes digestive health
• Parsley: High in antioxidants; supports kidney function; and contains vitamins A, C, and K
• Garlic: Contains allicin, may reduce blood pressure, supports cardiovascular health, and has anti-inflammatory properties
• Olive Oil: High in monounsaturated fats, which supports heart health; contains antioxidants and has anti-inflammatory properties

Recipe for Chimichurri Cauliflower Steaks

Yields: 2 servings
Serving size (meal): 2 servings

Estimated Nutritional Information Per Serving

• Calories: 325
• Protein: 6.6g
• Carbohydrates: 16.6g
• Healthy Fats: 28.8g
• Fiber: 6.9g

Ingredients

Chimichurri Sauce*

• 2 cups (50g) packed parsley leaves and tender stems
• 3 to 4 garlic cloves, minced
• 1 medium shallot, minced
• 1/2 tsp. dried oregano (optional)
• 1/2 to 3/4 tsp. fine sea salt
• 1/2 to 1 tsp. crushed red pepper flakes 
• 1/2 cup (120ml) extra-virgin olive oil
• 1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste

*Will make plenty of leftovers; see Storage & Shelf Life and Recipe Tips sections below

Cauliflower Steaks

• 1 medium head of cauliflower
• 2 to 3 tbsp. olive oil
• Salt and pepper, to taste

Instructions

* See Recipe Tips below *

For the Chimichurri Sauce:

1. If making by hand: Mince the garlic and shallot, add them to a medium bowl. Finely chop the parsley and add to the bowl along with the salt, red pepper flakes, olive oil, and red wine vinegar. Stir, then taste and season with more salt or red pepper flakes, if needed.
2. If making in a food processor (or blender): Add garlic and shallots and pulse until minced. Add the parsley, salt, and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes, if needed.
3. You should have plenty of leftover sauce to enjoy throughout the rest of the week.

For the Cauliflower:

1. Preheat the oven to 400°F (204°C).
2. Remove the large outer leaves of the cauliflower and trim a small amount of the stem to create a flat base. Cut the cauliflower in half from the top to the stem.
3. To make each cauliflower steak, trim the rounded edge of each half, leaving about 1½-inch thick slices with the stem attached. Save the trimmed cauliflower for another recipe (see tips below).
4. Heat the olive oil in a wide, oven-safe saucepan over medium heat.
5. Sear the cauliflower until deep golden brown, about 5 minutes. Ensure oil gets underneath the steaks by moving them around.
6. Carefully flip the steaks and cook another 3–5 minutes, or until the second side is well browned. As the second side browns, season the steaks with salt and pepper.
7. Transfer to the oven and roast the steaks until the stems are tender and easily pierced with a fork, about 8 minutes.
8. Serve with a generous spoonful of chimichurri sauce on top.

Storage & Shelf Life

• Store leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days
• Chimichurri sauce can be stored in an airtight container in the refrigerator for up to 3 days (Note: Green of parsley may dull slightly over time)

Recipe Tips

• You will have lots of leftover cauliflower, so chop it up and sauté it in a pan with chimichurri or taco seasoning to make some delicious cauliflower tacos
• Looking for some sweetness? Throw some pomegranate seeds on top as a garnish and antioxidant boost