Ingredients:

• 2 heads of cauliflower
• 1 ½ cups fresh parsley
• ½ cup fresh oregano
• 4 cloves garlic
• ½ teaspoon red pepper flakes
• ¼ teaspoon sea salt
• ¼ cup apple cider vinegar
• ¼ cup olive oil

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Make the Chimichurri Sauce:
   • Place the parsley, oregano, and garlic into a food processor and pulse until finely minced. Alternatively, you can chop everything by hand.
   • Stir in the apple cider vinegar, olive oil, salt, and red pepper flakes. Mix until well combined.
3. Prepare the Cauliflower Steaks:
   • Trim the bottom and leaves off the cauliflower.
   • Slice each cauliflower head into ½-inch thick steaks. Start by cutting the cauliflower in half and then slice each half into halves or thirds depending on the size of the cauliflower.
4. Roast the Cauliflower:
   • Arrange the cauliflower steaks on a large rimmed baking sheet.
   • Brush both sides of the steaks with chimichurri sauce.
   • Roast in the preheated oven for 20 minutes. After 20 minutes, flip the steaks and roast for an additional 10-15 minutes until golden brown and tender.
5. Serve:
   • Drizzle the cauliflower steaks with a bit more chimichurri sauce and serve warm or at room temperature. Pass around any extra sauce for dipping.

Notes:

• Herbs: For the chimichurri, you’ll need a total of 2 cups of fresh herbs. You can use all parsley or a combination of parsley and other herbs like cilantro, thyme, or additional oregano.
• Optional Variations: Feel free to adjust the red pepper flakes depending on how much heat you prefer.

Nutrition