Chimichurri Cauliflower Steaks

Name: Chimichurri Cauliflower Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Latin American, American
Ingredients: 1 large head cauliflower; ¼ cup plus 2 tablespoons olive oil; 2 teaspoons sea salt, divided; 1 cup cilantro; ½ cup fresh mint; ½ lime, juiced; 1 teaspoon salt; ½ cup panko breadcrumbs, low protein breadcrumbs as needed

8 steps

Prep:15minCook:30min

Updated at: Wed, 16 Aug 2023 21:02:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories235.2 kcal (12%)

Total Fat21.6 g (31%)

Carbs9.4 g (4%)

Sugars1.6 g (2%)

Protein2.3 g (5%)

Sodium1348.7 mg (67%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 headcauliflower

large

90mlolive oil

1/4 cup plus 2 tablespoons

2 teaspoonssea salt

divided

1 cupcilantro

½ cupfresh mint

0.5lime

juiced

1 teaspoonsalt

½ cuppanko breadcrumbs

low protein breadcrumbs as needed

Instructions

Step 1

Place a rimmed baking sheet in the oven and heat to 450°F.

Step 2

Cut cauliflower into 4” thick slabs. Brush both sides with 2 tablespoons olive oil and season with 1 teaspoon sea salt.

Step 3

Place cauliflower slabs onto the heated baking sheet. Roast for 20 minutes, until cauliflower is tender but not falling apart.

Step 4

While cauliflower is roasting, make the chimichurri sauce.

Step 5

Add cilantro, mint, lime juice and 1 teaspoon sea salt into a food processor or blender. Slowly stream in ¼ cup olive oil. Blend until fully combined.

Step 6

Mix panko and chimichurri in a small bowl.

Step 7

Remove cauliflower from oven and top each piece with a spoonful of the chimichurri mixture. Return the pan to the oven and bake for an additional 10 minutes or until the topping begins to brown.

Step 8

Gently transfer to plates and serve warm.

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