Herb Roasted Cauliflower Steak Recipe
Pine Nut Romesco, Calabrian Chili, Chimichurri, Crumbled Feta, Lemon Tahini
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Ingredients
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Cauliflower Steaks
Pine Nut Romesco
Chimichurri
Lemon Tahini
Toppings
Method
Preparation of Cauliflower Steaks
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Remove the leaves from the cauliflower and cut it into thick slices (steaks) about 1-inch thick. You should get about 2-3 steaks from a large cauliflower.
- 2
Season the Steaks
Brush both sides of the cauliflower steaks with olive oil, and season with salt, black pepper, dried oregano, and fresh thyme.
Roasting the Cauliflower
- 3
Roast the Steaks
Place the seasoned cauliflower steaks on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes, flipping halfway through, until golden brown and tender.
Prepare the Pine Nut Romesco
- 4
Blend the Ingredients
In a food processor, combine pine nuts, roasted red peppers, garlic, red wine vinegar, olive oil, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Prepare the Chimichurri
- 5
Combine Chimichurri Ingredients
In a bowl, mix fresh parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir well and let it sit to allow flavors to meld.
Prepare the Lemon Tahini
- 6
Assembly
- 7
Serve the Dish
On a serving platter, place the roasted cauliflower steaks. Top with pine nut romesco, chimichurri, lemon tahini, crumbled feta cheese, and Calabrian chili. Enjoy!
