Low Iodine Chimichurri Cauliflower Steaks
Total time45 min
Prep time15 min
Cook time30 min
4.5(19)
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Learn more →Ingredients
4 servings
For the cauliflower steaks
- 2 large heads cauliflower
- 3 tbsp garlic-infused olive oil, divided
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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