Cauliflower Steak from Cauliflower's features thick-cut, roasted cauliflower slices seasoned with garlic and herbs, topped with a vibrant chimichurri sauce, presenting a hearty and colorful plant-based entree.
Equipments
- Chef’s knife
- Cutting board
- Baking sheet
- Parchment paper (optional)
- Mixing bowls
- Whisk or spoon
- Basting brush
- Measuring spoons
- Serving plate
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 tablespoons red wine vinegar
- 2 garlic cloves
- 1/2 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil
When selecting cauliflower, choose a large, firm head with minimal browning to ensure thick, sturdy slices that hold up well during roasting. Use fresh herbs like parsley and cilantro for the chimichurri to enhance the sauce's vibrant flavor and nutritional value. Opt for high-quality extra-virgin olive oil and fresh garlic cloves to maximize the dish's aroma and richness. Adjust the red pepper flakes according to your preferred spice level to customize the heat in your chimichurri. Your Cauliflower Steak from Cauliflower's copycat menu will capture the restaurant's signature bold, herbaceous flavors and satisfying texture.
Instructions
- Preheat oven to 425°F (220°C); line baking sheet with parchment paper.
- Remove leaves and trim stem from cauliflower, keeping core intact.
- Slice cauliflower into 1-inch thick steaks.
- Arrange steaks on prepared baking sheet.
- In mixing bowl, whisk 2 tbsp olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Brush both sides of cauliflower steaks with seasoned oil mixture.
- Roast cauliflower in oven for 20-25 minutes, flipping halfway, until golden and tender.
- Meanwhile, finely chop parsley, cilantro, and garlic cloves.
- In mixing bowl, combine parsley, cilantro, red wine vinegar, chopped garlic, red pepper flakes, and 1/4 cup extra-virgin olive oil; mix to make chimichurri.
- Remove roasted steaks from oven; transfer to serving plate.
- Spoon chimichurri sauce over roasted cauliflower steaks.
- Serve immediately.
Substitution
Cauliflower Steak from Cauliflower is a hearty dish featuring thick-cut, roasted cauliflower slices seasoned with garlic and smoked paprika, then topped with a vibrant chimichurri sauce made from fresh parsley, cilantro, garlic, red wine vinegar, and red pepper flakes. If fresh herbs are unavailable, dried parsley and cilantro can be used in smaller amounts, but the flavor profile may be less vibrant. You can substitute the cauliflower slabs with thick slices of other firm vegetables like eggplant or portobello mushrooms for a similar texture and presentation. When roasting, use parchment paper on your baking sheet to prevent sticking and ensure even cooking. Be sure to adjust seasoning to taste after roasting, as the spices can mellow during the cooking process.
Tips
Cut cauliflower steaks evenly to ensure uniform roasting and avoid uneven cooking. Keep the core intact when slicing to help the steaks hold together during roasting. Use a basting brush to thoroughly coat both sides of the steaks with the seasoned oil mixture for optimal flavor and crisping. When making the chimichurri sauce, finely chop herbs and garlic to release maximum flavor and whisk ingredients well for a balanced, vibrant taste that complements your cauliflower steaks.
Nutritions
Cauliflower steak is a low-calorie, nutrient-dense dish rich in vitamins C and K, which support immune function and bone health. The olive oil contributes heart-healthy monounsaturated fats and antioxidants, while the garlic powder and smoked paprika add flavor without extra calories. Fresh herbs like parsley and cilantro provide additional antioxidants and micronutrients, enhancing the overall nutritional profile. Your meal is both satisfying and packed with plant-based nutrients that support overall wellness.
Storage
Store leftover cauliflower steaks in an airtight container to maintain freshness and prevent moisture buildup. Refrigerate for up to 3 days, reheating gently in an oven or air fryer to preserve their crisp texture. Keep chimichurri sauce separate in a sealed jar within the refrigerator for up to 5 days to maintain its vibrant flavor before adding it back to your cauliflower steaks.
Variation or Alternatives
For a variation, swap smoked paprika with ground cumin and coriander for a warm, earthy flavor twist. You can substitute the parsley and cilantro in the chimichurri sauce with fresh basil and mint for a sweeter herb profile. Roasting the cauliflower steaks on a grill instead of the oven adds a smoky char and enhances the texture. To make it keto-friendly, skip the red wine vinegar and use lemon juice for a tangier, low-carb option.
Allergies
Cauliflower Steak contains ingredients such as garlic, parsley, cilantro, and red pepper flakes, which may trigger allergies in some individuals sensitive to these herbs and spices. Olive oil allergies are rare but possible, so monitoring your reaction when consuming this dish is important. If you have a known allergy to any of these components, you should avoid this recipe or substitute ingredients accordingly.
Why this recipe?
Cauliflower Steak from Cauliflower's restaurant is praised for its perfectly charred texture and rich, smoky flavor that transforms simple cauliflower into a gourmet experience. The menu item is worth trying as a copycat recipe because it uses fresh, locally sourced cauliflower and a unique blend of spices to deliver a satisfying plant-based alternative to traditional steak. This dish caters to health-conscious diners seeking low-calorie, nutrient-dense meals without sacrificing taste or presentation. You can recreate this flavorful, visually appealing dish at home, ensuring a tasty and wholesome dining experience.