Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Thick slices of cauliflower roasted until caramelised and tender, topped with a punchy fresh herb, garlic and vinegar chimichurri.
Side dish. Good with steak, grilled chicken thighs or chorizo. Find a main
Equipment: Large baking tray, small bowl
Measures and names
Ingredients
- 2 medium cauliflowers
- 1 tbsp olive oil
- 20 g flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried
- 2 garlic cloves, very finely chopped
- ½ tsp chilli flakes (red pepper flakes)
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- Salt and black pepper
Method
- Heat the oven to 220°C (fan 200°C). Trim the cauliflower leaves and stand each one on its base. Cut 2 slices, about 2.5 cm thick, from the centre of each to give 4 steaks.
- Brush the steaks on both sides with the olive oil, season well and lay on a large baking tray. Roast for 25-30 minutes, carefully turning halfway, until deep golden on both sides and tender in the middle.
- Meanwhile, mix the parsley, oregano, garlic, chilli flakes, vinegar and extra virgin olive oil with ½ tsp salt and leave to stand.
- Serve the steaks hot with the chimichurri spooned over.
Swaps and tips
Use the offcuts from the cauliflowers for cauliflower rice or soup. The chimichurri keeps for 3 days in the fridge and is better after an hour or two.
Easy variations
- Add a finely chopped shallot to the chimichurri
- Use coriander in place of half the parsley
- Dust the steaks with smoked paprika before roasting
- Top with a few crumbled pieces of feta
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 7 g | 4 g | 12 g | 150 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
