Ingredients:

• 2 heads cauliflower
• 1 ½ cups fresh parsley
• ½ cup fresh oregano
• 4 cloves garlic
• ½ teaspoon red pepper flakes
• ¼ teaspoon sea salt
• ¼ cup apple cider vinegar
• ¼ cup olive oil

Instructions:

1. Preheat the Oven

• Set your oven to 425°F (218°C) to ensure even roasting.

2. Prepare the Chimichurri Sauce

• In a food processor, combine parsley, oregano, and garlic. Pulse until finely minced.
• Stir in apple cider vinegar, olive oil, salt, and red pepper flakes until well combined.

3. Prepare the Cauliflower Steaks

• Trim the bottom and remove any leaves from the cauliflower heads.
• Slice each head into ½-inch thick steaks by cutting in half first, then slicing each half into halves or thirds, depending on size.

4. Roast the Cauliflower

• Arrange the cauliflower steaks on a large baking sheet.
• Brush both sides generously with chimichurri sauce.
• Roast for 20 minutes, then flip and roast for another 10-15 minutes until golden brown and tender.

5. Serve and Enjoy

• Drizzle additional chimichurri sauce over the roasted cauliflower steaks.
• Serve warm or at room temperature.
• Pass extra chimichurri sauce on the side for added flavor.

Recipe Notes:

• Herb Options: You need a total of 2 cups of fresh herbs. Feel free to mix and match with parsley, oregano, cilantro, or thyme.
• Storage: Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer for best results.

Nutrition