Chimichurri roasted cauliflower steaks with toasted seeds delight!
A delicious and vibrant dish featuring roasted cauliflower steaks drizzled with chimichurri sauce and topped with toasted seeds for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Argentinian
- Diet: Vegan
Ingredients
Scale
- 1 large head of cauliflower
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 cup sunflower seeds, toasted
- 1/4 cup pumpkin seeds, toasted
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the cauliflower into thick steaks.
- Brush both sides of the cauliflower steaks with olive oil and season with salt and pepper.
- Place the cauliflower steaks on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown.
- In a bowl, combine parsley, cilantro, garlic, red wine vinegar, and red pepper flakes to make the chimichurri sauce.
- Once the cauliflower is roasted, drizzle the chimichurri sauce over the steaks.
- Top with toasted sunflower and pumpkin seeds before serving.
Notes
- For a spicier chimichurri, add more red pepper flakes.
- Feel free to substitute the seeds with your favorite nuts or seeds.
- This dish can be served as a main or a side dish.
Nutrition
- Serving Size: 1 steak
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg