Chimichurri Cauliflower Steaks

makes 4 servings


1 head cauliflower 

Avocado or olive oil for coating 

Salt and pepper to taste 


3⁄4 cup packed fresh parsley 

3⁄4 cup packed fresh cilantro 

3 cloves garlic, crushed 

1 Tbsp. diced red onion 

Juice from 1⁄2 lemon 

1⁄4 cup red wine vinegar 

1⁄2 cup avocado or olive oil (plus more for coating) 

1⁄4 tsp. sea salt

Pinch of red pepper flakes 

Optional for garnish: toasted pine nuts 


1. Preheat oven to 400.

2.  To cut the cauliflower steaks, remove the leaves from the base of the cauliflower and cut the cauliflower into 4 steaks that are each 1⁄2-inch thick, being sure to get a portion of the core in each one (this will hold them together). 

3. In a blender or food processor, combine all of the ingredients for the chimichurri sauce and blend until smooth. 

4. Line a baking sheet with parchment paper. Brush both sides of each cauliflower steak with avocado or olive oil and season with salt and pepper. Place on the baking sheet. Bake the cauliflower for about 5 - 8 minutes. Then broil the cauliflower for about 3 - 4 minutes or until golden brown and crispy, and then flip to cook on the other side.

5. Portion cauliflower steaks on plates and serve the cauliflower immediately with the chimichurri evenly spread on top. Enjoy!