Cauliflower Steak with Microgreen Chimichurri

Perfectly roasted cauliflower steaks with a bold, herbaceous microgreen chimichurri—charred, tender, and bursting with flavor. A simple yet elevated dish that’s both wholesome and indulgent.

Ingredients (Serves 2-3)

For the Cauliflower "Steak"

• 1 large cauliflower, trimmed and sliced into 1-inch-thick steaks
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp sea salt
• ¼ tsp black pepper

For the Microgreen Chimichurri

• 1 cup fresh microgreens (broccoli, radish, or a mix)
• ¼ cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• ½ tsp red pepper flakes (adjust to spice preference)
• 2 tbsp red wine vinegar
• ¼ cup extra virgin olive oil
• Salt & black pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Prepare the cauliflower steaks: Brush both sides with olive oil, then season with smoked paprika, garlic powder, salt, and black pepper.
3. Roast for 20-25 minutes, flipping halfway, until golden brown with slightly crispy edges. For extra char, broil for the last 2 minutes.
4. Make the chimichurri: Finely chop the microgreens and parsley, then mix with garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Let sit for 5 minutes to enhance flavors.
5. Plate & serve: Drizzle the vibrant chimichurri generously over the roasted cauliflower steaks. Serve immediately.

Pro Tip: For a smoky depth, grill the cauliflower instead of roasting. Serve with quinoa or a side of creamy mashed avocado.