Vegan Keto Roasted Cauliflower Steaks with Chimichurri

Savor the bold flavors of these Vegan Keto Roasted Cauliflower Steaks, perfectly paired with a vibrant, herby chimichurri sauce for a delicious, low-carb delight that's sure to satisfy your taste buds.

Course Dinner

Cuisine Keto, Vegan

Keyword Chimichurri, Keto Dinner, Low Carb Vegan, Roasted Cauliflower Steaks, Vegan Keto

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 300kcal

Equipment

Baking sheet
Parchment paper
Measuring cups and spoons
Knife
Cutting board
Mixing bowl

Ingredients

For the Cauliflower Steaks:

2 large heads of cauliflower around 2 lbs or 900g each
3 tbsp olive oil 45ml
1 tsp sea salt 5g
½ tsp ground black pepper 1g
1 tsp garlic powder 3g
½ tsp smoked paprika 1g

For the Chimichurri:

1 cup fresh parsley finely chopped, 60g
¼ cup fresh oregano finely chopped, 15g
4 cloves garlic minced, 16g
½ cup olive oil 120ml
2 tbsp red wine vinegar 30ml
1 tbsp lemon juice 15ml
½ tsp red pepper flakes 1g
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove the outer leaves from the cauliflower heads and trim the stems, making sure to keep the heads intact.
Place each cauliflower head on its base and, using a large knife, slice into 1-inch thick steaks. You should get about 3 steaks per head, depending on size.
Arrange the cauliflower steaks on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Rub the seasonings in to coat evenly.
Roast in the preheated oven for about 25 minutes, or until golden brown and tender, flipping halfway through cooking.
While the cauliflower is roasting, prepare the chimichurri. In a bowl, combine the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, lemon juice, and red pepper flakes. Season with salt and pepper to your liking. Stir well to combine.
Once the cauliflower steaks are done, let them rest for a few minutes before plating.
Serve the roasted cauliflower steaks with a generous drizzle of the chimichurri sauce.

Notes

For extra crispiness, broil the cauliflower steaks for an additional 2-3 minutes after roasting.

The chimichurri can be made ahead and stored in the refrigerator for up to a week, allowing flavors to meld.

Nutritional values are approximate and may vary depending on the size of the cauliflower and the exact ingredients used. Always calculate your own macros with the ingredients you use.

Nutrition