Roasted Cauliflower Steaks with Chimichurri (Paleo, Autoimmune, Whole30)

So...I love a good steak. Cauliflower steak, of course.

I'm kidding. I actually really, really love a good steak. But a steak is rare around here. (Actually, I take mine medium.) Steak is really not in my budget unless I catch a good deal. So today, we are replacing beef steaks with cauliflower steaks. They are really good and I love the way they look on a plate. Serve them along side some crispy chicken thighs (if you choose to eat meat, of course).

The best part about cauliflower steaks -- much less mess. Am I the only one that cuts a cauliflower into florets and finds tiny pieces all over the kitchen for a week?  How do they get across the room like that?

Now, though cauliflower steaks are a cool way to serve roasted cauliflower (in my opinion), the star of this is really the chimichurri. Chimichurri is a sauce that originated in Argentina and is traditionally made with parsley, olive oil, red wine vinegar, garlic, and oregano. It's delicious. I eat it with a spoon. While I prefer to make chimichurri by hand, you can use a small food processor. The one pictured here was processed in a food processor and the one pictured with the recipe was chopped by hand. Both were delicious, but I do prefer the taste of the hand chopped one. You can really taste the love (and work) involved. :)

Plus, the thing about chimichurri is that is it so easy to adjust for your personal taste. (Am I the only weird one that likes saying chimichurri?) Although cilantro isn't traditionally used in chimichurri, I love adding a little (or a lot). Did you know cilantro assists the body in detoxing heavy metals? And really, it just tastes so good. Unless you're one of those people with a strong aversion to cilantro. I will eat your share.

(I love herbs and use them in many recipes. Learn how to plant them in mason jars here and how to make them last a little longer in your fridge here.)

If you are just interested in the chimichurri recipe, find that HERE. 

Roasted Cauliflower Steaks with Chimichurri 
Serves 4 printable recipe
If you're not familiar with chimichurri, it is quite tangy. Deliciously tangy. Adjust the flavors for your own taste. Don't like a lot of raw garlic? Use less. Don't want it as tangy? Decrease the vinegar. This is written as I enjoy it, but feel free to play around with the proportions.

What you need:

Cauliflower
 1 large head cauliflower
1-2 tbsp coconut oil or ghee (or other fat/oil) use coconut or olive oil for AIP
salt and pepper (omit pepper for AIP)

Chimichurri (approximately 1 cup)
1 cup packed flat-leaf parsley (about 1/2 cup finely chopped)
1/2 cup packed fresh cilantro
1 tsp dried oregano (or 1 tbsp fresh)
1/2 cup extra virgin olive oil
2 tbsp red or white wine vinegar*
1 tbsp lemon juice (or additional vinegar)
2-4 cloves garlic (I use 4)
1/2 tsp cumin (optional, omit for AIP)
1/2 - 1 tsp salt, to taste
1/8 - 1/4 pepper, to taste (omit for AIP)

How to make:

Preheat oven to 425 degrees.

For chimichurri, wash and dry your herbs. Mince the garlic, sprinkle it with salt, then crush it with the flat side of your knife. Alternatively, you can use a zester/grater (This is the zester/grater I use). You may use less garlic as desired -- I use 3 or 4 cloves. Remove thick stems from herbs and finely chop the leaves of the parsley, cilantro, then oregano. In a non reactive bowl or mason jar, mix together the garlic, vinegar, lemon juice, cumin, and herbs. Pour in the olive oil (add more if need to cover the herbs). Add salt and pepper to preference. I use 1/2 tsp salt and a few grinds of pepper. Adjust flavors and add more oil if desired. Let stand for about 20 minutes at room temp (while you roast cauliflower). If you make ahead, bring to room temp before serving.

Alternatively make in food processor: Add everything except for oil to food processor and pulse until you reach desired consistency. Transfer to a nonreactive bowl or mason jar and pour oil over mixture. Add more and adjust flavors as desired.

For cauliflower: Remove leaves and trim the stem from the cauliflower while leaving the core intact. With core side down, cut cauliflower in half then cut two 1/2 inch steaks from each half (amount will depend on size of cauliflower). Cut smaller steaks from broken pieces or use for other purpose. Rub steaks with ghee and sprinkle salt and pepper on both sides and place on baking sheet. Roast for 15 minutes, flip steaks carefully, then roast for another 10-15 minutes or until browned and tender. Serve topped with chimichurri sauce.

Notes: 

• Chimichurri can be refrigerated for several weeks. Serve with cauliflower steaks (recipe follows) or regular steaks or anything else desired (you can use it as a marinade as well).
• Cutting the cauliflower into steaks is easier with a fresher cauliflower. You may only be able to get two steaks from one cauliflower. Cut in half first then cut steaks from each side. The outer sections are more likely to fall apart.
• I purchase most my pantry items from Vitacost in order to save money. If you are a new customer to Vitacost, you can save $10 off your first order using my refer-a-friend link here)

My last post: Fried Egg in an Avocado (whole egg or yolk only)

Another way to enjoy cauliflower: Indian Style Cauliflower Rice.

Looking for some desserts to enjoy on Halloween instead, including my instant pumpkin ice cream? Find my dessert recipes HERE. By the way, if you follow me on Facebook and you remember I shared that I had a pumpkin recipe coming, it will be up next. It's been ready to go for weeks now, but I've neglected to take pics. It's worth the wait, especially for you egg-free peeps or if you're looking for a new allergy-friendly Thanksgiving dessert.


Shared at: Allergy Free Wednesdays, Party Wave Wednesday, Make Your Own Mondays, Thank Goodness It's Monday, Fat Tuesday, Fight Back Fridays, Paleo AIP Recipe Roundtable, Real Food Wednesday



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