If you’re looking for a dish that’s bold, flavorful, and completely plant-based, this charred cauliflower steak with chimichurri & almonds is the perfect choice. It’s hearty, smoky, and packed with vibrant flavors from the fresh chimichurri sauce, while the toasted almonds add a delightful crunch.
This dish makes an excellent vegetarian main course or a stunning side dish, perfect for weeknight dinners, meal prep, or even an elegant dinner party. Let’s get cooking!
1. Ingredients & Kitchen Tools
Ingredients for the Cauliflower Steaks:
- 1 large cauliflower head
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
Ingredients for the Chimichurri Sauce:
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped (optional)
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- ½ tsp red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
Toppings & Garnishes:
- ¼ cup toasted almonds, sliced or chopped
- 1 tbsp lemon juice
- Extra fresh parsley for garnish
Essential Kitchen Tools:
- Large knife (for slicing the cauliflower)
- Cast-iron skillet or grill pan
- Mixing bowls
- Tongs
2. Preparing the Cauliflower Steaks
1. Cut the Cauliflower
- Remove the outer leaves and trim the stem slightly, keeping the core intact.
- Slice the cauliflower into 1-inch thick “steaks” (you should get about 2–3 full steaks).
2. Season the Cauliflower
- In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Brush both sides of the cauliflower steaks with this mixture.
3. Cooking the Cauliflower Steaks
1. Sear the Cauliflower
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Sear the cauliflower steaks for 3–4 minutes per side until golden brown and slightly charred.
2. Roast for Extra Tenderness (Optional)
- If you want softer cauliflower, transfer to a 400°F (200°C) oven and roast for 10 minutes.
4. Making the Chimichurri Sauce
1. Mix the Ingredients
- In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper.
- Stir well and let sit for 5 minutes to allow the flavors to develop.
5. Plating & Presentation
1. Assemble the Dish
- Place the charred cauliflower steaks on a serving plate.
- Spoon chimichurri sauce generously over the top.
2. Add Crunch & Freshness
- Sprinkle with toasted almonds for texture.
- Drizzle with lemon juice for brightness.
3. Optional Pairings
- Serve with quinoa, couscous, or roasted chickpeas for extra protein.
4. Wine Pairing Suggestions
- Sauvignon Blanc (light and citrusy, balances the chimichurri).
- Pinot Noir (soft tannins complement the smoky cauliflower).
6. Common Mistakes & How to Avoid Them
1. Cauliflower Falling Apart?
- Use a large, sharp knife and cut from the center for sturdy steaks.
2. Not Enough Charring?
- Press the cauliflower onto the pan and avoid flipping too soon.
3. Chimichurri Too Tangy?
- Add more olive oil or a pinch of sugar to balance the acidity.
7. Storage & Reheating Tips
1. Storing Leftovers
- Keep cauliflower steaks in an airtight container for up to 3 days.
- Store chimichurri separately to keep it fresh.
2. Best Way to Reheat
- Reheat in a skillet over medium heat for 3–4 minutes per side.
- Avoid microwaving—it can make the cauliflower soggy.
8. Variations & Substitutions
1. No Almonds?
- Use toasted sunflower seeds or pine nuts instead.
2. Different Herbs for Chimichurri
- Swap parsley and cilantro for basil or mint for a fresh twist.
3. Add More Protein
- Serve with grilled halloumi, tofu, or chickpeas.
Conclusion
Charred cauliflower steak with chimichurri & almonds is a dish that’s bold, flavorful, and satisfying—perfect for vegetarians and meat lovers alike. The smoky cauliflower, herby chimichurri, and crunchy almonds create a perfect harmony of textures and tastes.
Enjoy this restaurant-quality meal at home and impress your guests with a delicious, plant-based masterpiece! 🍽️🔥
FAQs
1. Can I roast the cauliflower instead of charring it?
Yes! Roast at 400°F (200°C) for 20 minutes, flipping halfway through.
2. What can I serve with cauliflower steaks?
- Lentils or quinoa
- Grilled asparagus or zucchini
3. How do I keep the cauliflower from getting mushy?
- Avoid overcooking—high heat and quick searing work best.
4. Can I make chimichurri ahead of time?
Yes! Store in the fridge for up to 3 days and bring to room temp before serving.
5. How do I get an extra crispy crust on the cauliflower?
- Sprinkle with panko breadcrumbs before roasting.
6. Can I use a different sauce instead of chimichurri?
Yes! Try tahini dressing or romesco sauce for a new flavor.
7. Can I grill the cauliflower steaks instead of using a pan?
Yes! Grill over medium heat for 5 minutes per side.
8. What’s the best way to toast almonds?
- Toast in a dry pan over low heat for 2–3 minutes.
9. Can I use frozen cauliflower?
Fresh is best, but if using frozen, thaw and pat dry before cooking.
10. What’s a good protein to pair with this dish?
- Grilled tofu or tempeh
- Lentil salad on the side
Enjoy your charred cauliflower steak with chimichurri & almonds, and happy cooking! 🥦🔥