Cauliflower steaks with chimichurri

Nutrition Facts

Servings 3

Yields3 Servings


For the cauliflower
1 Large Cauliflower, cut into slices
½ tsp Cumin
2 tbsp Olive oil
For the chimichurri
1 Bunch coriander, finely chopped
1 Bunch parsley, finely chopped
1 Garlic clove minced
1 Small shallot, finely chopped
4 tbsp Olive oil
2 tbsp Red wine vinegar



Preheat the oven to 220C and line a baking tray. Rub the cumin and olive oil over the cauliflower slices, then season with salt and pepper. Place on the baking tray and roast for 15-20 minutes, or until tender and crisp on top.


In the meantime, mix together the ingredients for the chimichurri, then season to taste. Serve the cauliflower steaks with spoons of chimichurri.