Low Sodium Chimichurri Cauliflower Steaks

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Chimichurri Cauliflower Steaks

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Ingredients

4 servings

For the cauliflower steaks

2 large heads cauliflower
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3 tbsp garlic-infused olive oil, divided
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ tsp smoked paprika

For the chimichurri

1 cup fresh flat-leaf parsley leaves and tender stems, tightly packed
½ cup fresh cilantro leaves and tender stems, tightly packed
¼ cup garlic-infused olive oil
2 tbsp red wine vinegar
½ tsp dried oregano
¼ tsp red pepper flakes
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Stand each cauliflower head upright on a cutting board and slice straight down through the center stem to yield two 1-inch-thick steaks per head (4 steaks total). Reserve any loose florets that fall away for another use.

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