These cauliflower "steaks" are so good that even meat-eaters will love them! The Chimichurri Sauce takes them to a whole new level of deliciousness. Enjoy them as your main dish with a side salad - or as a side with your favorite protein.
Yields 2-4 steaks
1 large head of cauliflower
2-4 teaspoons avocado oil (or another high-heat oil)
½ teaspoon sea salt, or more to taste
Freshly cracked pepper
Chimichurri Sauce recipe
Preheat oven to 400 degrees F.
Remove the leaves & cut the end of the stem, just enough to create a flat bottom. Place the stem side down on a cutting board & cut the head in half, vertically down the center, then cut ¾” steaks. You will likely end up with 2-4 steaks total, depending on how large the head is. Save the remaining cauliflower florets to steam, roast or make cauliflower rice.
Rub 1 tsp of oil on each steak covering both sides and edges, then sprinkle each side with salt and pepper.
Heat a cast iron skillet or medium, oven-safe skillet over medium heat. Once warm, gently add each steak and press down with a large spatula to ensure even contact with the pan. Add a lid and steam for 4-5 minutes. Flip each steak and repeat - replace the lid and steam the other side for about 4-5 minutes. We’re looking for a deep caramelization, not a burn.
Once both sides have browned, remove the lid. Transfer to the oven and roast for about 10-15 minutes or until tender but not mushy. If your steak is wider that ¾”, roast for additional time.
Remove from the oven and top with chimichurri. Enjoy while warm!