Description

This cauliflower steak recipe transforms a humble vegetable into a show-stopping meal that your family will adore. It features tender-crisp roasted cauliflower brushed with vibrant homemade chimichurri and topped with sweet-tart pomegranate arils, making healthy eating irresistibly delicious.

Ingredients

Scale

1 large head cauliflower (about 2.5 lbs / 1.1 kg)
0.5 cup (120 ml) fresh flat-leaf parsley, finely chopped
0.25 cup (60 ml) fresh cilantro, finely chopped (or use all parsley if preferred for chimichurri)
2–3 cloves garlic, minced
2 tbsp (30 ml) red wine vinegar
0.5 cup (120 ml) extra virgin olive oil, plus 1-2 tbsp more for roasting
1 tsp dried oregano
0.5 tsp red pepper flakes (optional)
0.5 cup (85 g) fresh pomegranate arils (seeds) (or dried cranberries for a similar texture and vibrant hue)
Salt and freshly ground black pepper to taste

Instructions

Prepare Cauliflower: Preheat your oven to 400°F (200°C). Arrange the cut cauliflower ‘steaks’ on a large baking sheet; ensure they are in a single layer. Drizzle with 1-2 tablespoons of olive oil, then season generously with salt and freshly ground black pepper until evenly coated.
Roast to Perfection: Roast the cauliflower in the preheated oven for 20-25 minutes, flipping each ‘steak’ halfway through, until the edges are beautifully golden-brown and slightly crispy, and the interior feels fork-tender. (If your cauliflower looks pale after 15 minutes, you may increase the oven temperature to 425°F (220°C) for the remaining time to achieve desirable golden edges.)
Craft the Chimichurri: While the cauliflower roasts, prepare your vibrant chimichurri: in a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, 0.5 cup (120 ml) olive oil, oregano, and optional red pepper flakes. Stir everything thoroughly until well combined and fragrant. Let it sit for at least 5-10 minutes for the flavors to truly meld and deepen.
Assemble and Serve: Once roasted, arrange the hot, tender-crisp cauliflower slices onto a serving platter. Generously brush each piece with the freshly prepared chimichurri sauce until glistening. Finally, sprinkle the brightly colored pomegranate gems over the top for a sweet and tangy pop, serving immediately while warm.

Notes

For crispy cauliflower, ensure oven is hot (400-425°F) and do not overcrowd the baking sheet. If chimichurri is too thick, add a small splash more olive oil or red wine vinegar; if too watery, ensure fresh herbs are thoroughly patted dry before chopping. Chimichurri can be made an hour or two ahead of time to enhance its flavor. Fresh herbs are paramount; dried cranberries or toasted pine nuts can offer a similar texture and sweetness if pomegranates aren’t available. This recipe is naturally gluten-free and plant-based, making it a fantastic option for various dietary needs.

Prep Time: 17 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cauliflower steak
Calories: 320 calories
Sugar: 10 g
Sodium: 350 mg
Fat: 32 g
Saturated Fat: 4 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 7 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: cauliflower steak, chimichurri, pomegranate, roasted vegetables, plant-based, gluten-free, easy dinner, healthy, weeknight meal, vegetarian