Made in only 20 minutes, these Cauliflower “Steaks” with Chimichurri Sauce

If you say the term “steak” to most people, a large slab of cauliflower isn’t the first thing that comes to mind. Luckily, we have a recipe for vegan “steak”: Vegetarians will appreciate this substantial cauliflower steak, which can be served as a dinner substitute for even the hardest meat lovers.

The greatest thing about these steaks is that they can be prepared in just 20 minutes, making them ideal for serving with a turkey on Thanksgiving Day or as a fast and simple weekday meal. Simply follow these suggestions from our experts and get to work:

1. Cauliflower should be cut with care. It is necessary for the cauliflower to retain its form if you want to finish up with a genuine cauliflower “steak.” To understand what we mean, have a look at the video above.
2. Look for creative methods to make use of the remaining cauliflower. To create your own cauliflower rice, pulse the excess pieces in a food processor until finely chopped, or cut them into bite-size florets to roast.
3. Bring your imagination to bear. This easy recipe provides a plethora of possibilities to experiment with different flavors: You may use any combination of herbs and spices to season your cauliflower, such as rosemary and black pepper, curry powder, or lemon zest, to flavor it. Tzatziki, pesto, chutney, or creamy horseradish would all be delicious accompaniments to your ribs, and you can vary the sauce based on your rub.

Ingredients to prepare vegan “steak”:

• 1 large head cauliflower
• 1 tsp. ground cumin
• 5 tbsp. canola oil
• 1/4 c. loosely packed fresh parsley leaves, finely chopped
• 1/4 c. loosely packed cilantro, finely chopped
• 3 tbsp. red wine vinegar
• 1 jalapeño chile, seeded and finely chopped
• 1 small clove garlic, crushed with press

Making it:

1. Cauliflower leaves and any extra stem should be trimmed. Slice off approximately ¼ inch of cauliflower stem end. 2 slices (about 1 inch thick) from the middle of the cauliflower; save spherical wedges for later use.
2. Combine cumin and 1 tbsp. canola oil in a small bowl. Brush the whole surface of the cauliflower pieces.
3. ¼ tsp. salt
4. Heat 2 tbsp. oil in a 12-inch oven-safe skillet over medium-high heat until hot.
5. Cook for 3 minutes before adding cauliflower. Overturn slices.
6. Preheat oven to 425°F. Roast skillet for 15 to 20 minutes, or until stem is soft when poked with a paring knife.
7. In the meanwhile, combine cilantro, parsley, vinegar, garlic, jalapeo, remaining 2 tbsp. oil, and ⅛ tsp. salt in a medium bowl.
8. Distribute herb sauce over completed “steaks.”