Thintech Recipes

Chimichurri Cauliflower Steaks


  • 1 large head cauliflower
  • 1 tsp. ground cumin
  • 4 tbsp. olive oil
  • 1/4 c. cilantro, finely chopped
  • 1/4 c. parsley, finely chopped
  • 2 tbsp. red wine vinegar
  • 1 small clove garlic, pressed


  1. Heat oven to 425°F
  2. Cut 2 slices from cauliflower center, 1 inch thick each; save the rest.
  3. Combine cumin and 1 Tbsp oil and brush all over cauliflower slices; sprinkle with ¼ tsp salt.
  4. Heat 1 Tbsp oil in an oven-safe skillet on medium-high.
  5. Brown cauliflower, about 3 minutes.
  6. Turn over slices, transfer skillet to oven, and roast until stem is just tender, 15 to 20 minutes.
  7. In a bowl, combine remaining ingredients, including oil, plus ½ tsp salt.
  8. Spoon over “steaks.”

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