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Vegan cauliflower Steak with Chimichurri Sauce

Vegan Cauliflower Steak with Chimichurri Sauce

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Indulge in a flavorful vegan delight with Cauliflower Steak. Coat cauliflower with olive oil, smoked paprika, garlic powder, salt, and pepper. Sear in a skillet, then bake until tender. For the zesty Chimichurri Sauce, blend parsley, cilantro, garlic, red wine vinegar, olive oil, lemon juice, salt, and pepper. Drizzle over the cauliflower steaks. Enjoy this vibrant and satisfying dish bursting with plant-based goodness. vegan cauliflower steak with chimichurri sauce is a very tasty recipe

Ingredients:

For the Cauliflower Steak:

1 large cauliflower head
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste

Instructions:

Preheat your oven to 425°F (220°C).

Remove the leaves from the cauliflower head and trim the stem, ensuring it sits flat. Slice the cauliflower into 1-inch thick “steaks,” keeping them intact.

Combine the olive oil, smoked paprika, garlic powder, salt, and pepper in a small bowl. Brush both sides of each cauliflower steak with the mixture, ensuring they are evenly coated.

Heat a large oven-safe skillet over medium-high heat. Add the cauliflower steaks and cook for 2-3 minutes on each side, or until lightly browned.

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When the cauliflower is cooked and golden brown, place the skillet in the preheated oven and bake for 15-20 minutes.
Chimichurri sauce preparation should be done while the cauliflower bakes.
In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, lemon juice, salt, and pepper. Mix well to combine.

Remove the cauliflower steaks from the oven and let them cool slightly. Serve each steak with a generous drizzle of chimichurri sauce on top.

Enjoy your vegan cauliflower steak with chimichurri sauce as a main course or pair it with your favorite side dishes like roasted potatoes or a fresh green salad.

Note: Feel free to customize the chimichurri sauce by adding additional herbs or spices according to your taste preferences.

Ingredients:

For the Cauliflower Steak:

1 large cauliflower head
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper to taste

Instructions:

Preheat your oven to 425°F (220°C).

Remove the leaves from the cauliflower head and trim the stem, ensuring it sits flat. Slice the cauliflower into 1-inch thick “steaks,” keeping them intact.

Combine the olive oil, smoked paprika, garlic powder, salt, and pepper in a small bowl. Brush both sides of each cauliflower steak with the mixture, ensuring they are evenly coated.

Heat a large oven-safe skillet over medium-high heat. Add the cauliflower steaks and cook for 2-3 minutes on each side, or until lightly browned.

When the cauliflower is cooked and golden brown, place the skillet in the preheated oven and bake for 15-20 minutes.
Chimichurri sauce preparation should be done while the cauliflower bakes.
In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, lemon juice, salt, and pepper. Mix well to combine.

Remove the cauliflower steaks from the oven and let them cool slightly. Serve each steak with a generous drizzle of chimichurri sauce on top.

Enjoy your vegan cauliflower steak with chimichurri sauce as a main course or pair it with your favorite side dishes like roasted potatoes or a fresh green salad.

Note: Feel free to customize the chimichurri sauce by adding additional herbs or spices according to your taste preferences.

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