Roasted Cauliflower Steaks with Chimichurri - High-Protein, Healthy Recipe

Enjoy a zesty, slightly spicy Argentinian-inspired chimichurri sauce over hearty cauliflower steaks for a heart-healthy, satisfying meal. The natural sweetness of roasted cauliflower pairs beautifully with the punchy, herb-packed sauce made with fresh herbs, olive oil, vinegar, and a touch of spice. 

In this recipe, cauliflower substitutes for steak. The dish is high in heart-healthy fats and fiber, and low in carbohydrates, cholesterol, and calories. Keep the feta cheese for extra flavor, or leave it out for a vegan (plant-based option). 

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For a high-protein meal, serve the cauliflower with any of the following options. 

• Baked or broiled fish like salmon, tilapia or swai
• Roasted shrimp
• Baked chicken
• Scrambled eggs or egg whites
• Tofu

To serve, spoon the chimichurri sauce over the protein and the cauliflower. 

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If desired, serve your roasted cauliflower with a high-fiber carb like baked potato or sweet potato, whole-grain pasta, or whole-grain bread.

Recipe for Roasted Cauliflower with Chimichurri Sauce

Makes 4 Servings

Ingredients

Cauliflower

• 1 large head of cauliflower or 20-24 ounces of florets
• 2 tablespoons of olive oil
• 1 teaspoon of smoked paprika
• 1 teaspoon of onion powder
• ½ teaspoon of garlic powder
• Salt and pepper to taste
• (Optional) 1 large onion (½ lb), cut in chunks or rings, for roasting with the cauliflower
• (Optional) 4 ounces of low-fat feta cheese (½ cup) to top the cauliflower

Chimichurri Sauce

• ½ cup of parsley, finely chopped
• 2 tablespoons of fresh cilantro or mint leaves
• 1-2 tablespoon of fresh oregano
• (Optional) 1-2 cloves of garlic, peeled and minced
• (Optional for spicy heat) red pepper flakes or diced jalapeno to taste
• 2 tablespoons of red wine vinegar or lemon juice
• 2 tablespoons of olive oil
• 2 tablespoons of water or low-sodium broth
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F. Spray a baking sheet with cooking spray or line it with parchment paper. 
2. If using a head of cauliflower, slice it into ¾-1-inch thick slices to make “steaks.” Keep any extra florets. 
3. Toss the cauliflower steaks and florets with olive oil and season them with a mixture of paprika, onion and garlic powder, salt, and pepper. Place them on the prepared baking sheet, sprinkle feta cheese if using, and roast them for 20-25 minutes, flipping them halfway, until they are tender and golden brown. This is a good time to roast any other items like fish, chicken, potatoes, sweet potatoes, or onions. 
4. While the cauliflower is cooking, stir together the chimichurri ingredients in a small bowl. Thin with water or broth until the desired consistency is reached. 
5. Serve the cauliflower steaks and florets drizzled with chimichurri. 

Nutrition information per serving (including feta cheese and onions): 200 calories; 14 grams of fat; 4 grams of saturated fat; 20 mg of cholesterol; 300 mg of sodium; 13 grams of carbohydrates; 5 grams of sugar; 4 grams of fiber; 7 grams of protein

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