Recipe
Blackened Cauliflower Steaks with Spicy Chimichurri
Ingredients
- 1 large Head of cauliflower, sliced into steaks (200 calories)
- 2 tbsp Olive oil (240 calories)
- 1 tsp Smoked paprika (6 calories)
- 1/2 tsp Ground cumin (4 calories)
- 1/4 tsp Cayenne pepper (2 calories)
- 1/4 tsp Garlic powder (1 calorie)
- 1/2 tsp Salt (0 calories)
- 1/4 tsp Black pepper (0 calories)
- 1/2 cup Fresh parsley, chopped (11 calories)
- 1/4 cup Fresh cilantro, chopped (4 calories)
- 1 clove Garlic, minced (4 calories)
- 1/4 cup Olive oil (240 calories)
- 2 tbsp Red wine vinegar (4 calories)
- 1/4 tsp Crushed red pepper flakes (0 calories)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove the outer leaves and trim the stem of the cauliflower, leaving the core intact. Slice into 1-inch-thick steaks.
- In a small bowl, mix smoked paprika, cumin, cayenne pepper, garlic powder, salt, and black pepper.
- Brush both sides of each cauliflower steak with olive oil and sprinkle with the spice mixture.
- Arrange the steaks on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
- While the cauliflower roasts, prepare the chimichurri. In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, and crushed red pepper flakes. Stir to blend and adjust seasoning with salt to taste.
- Serve the blackened cauliflower steaks hot, drizzled with spicy chimichurri.