Cauliflower Steaks with Chimichurri
Why This Is Strictly Keto
A whole head of cauliflower, sliced into steaks and roasted, is about as unprocessed as a side dish gets. The chimichurri is just fresh parsley, garlic, chili, red wine vinegar and olive oil blitzed together — no sugar, no thickeners, nothing but real ingredients doing the flavor work.
Ingredients
For the Cauliflower Steaks
- 2 heads cauliflower
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2-1 teaspoon garlic powder
- 1/2-1 teaspoon paprika
For the Chimichurri
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 cup finely chopped fresh parsley
- 4 cloves garlic, minced
- 1-2 small red chili peppers, finely chopped
- 2/3 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
Instructions
Make the chimichurri: Combine the olive oil, vinegar, parsley, garlic, chili, oregano, salt and pepper in a bowl and stir together. Let it sit at room temperature while you cook the cauliflower, so the flavors can develop.
Preheat and prep: Preheat the oven to 425°F and line a baking sheet with parchment. Trim the outer leaves from each cauliflower head and the bottom of the stem, keeping the core intact so the steaks hold together. Slice each head into 3/4-1-inch thick slices.
Season and roast: Arrange the cauliflower slices on the baking sheet in a single layer. Brush both sides with olive oil and sprinkle with the salt, pepper, garlic powder and paprika. Roast 15 minutes, then carefully flip with a wide spatula and roast another 10-15 minutes, until fork-tender with browned edges.
Serve: Transfer the steaks to a platter and spoon the chimichurri generously over the top.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~330 kcal | 35g | 5g | 5g |
Tips
- Keeping the core intact when slicing is what holds each steak together — trim it too much and the florets fall apart on the pan.
- The outer slices of the head crumble more than the center — save those pieces for cauliflower rice instead.
- Extra chimichurri keeps refrigerated for several days and is great spooned over grilled meat or fish too.
