Recipe courtesy of Megan Hysaw
Recipe courtesy of Megan Hysaw
Watch how to make this recipe.
Chimichurri Cauliflower Steaks with Mashed Sweet Potatoes
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 2 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 256
- Total Fat
- 22 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 1 mg
- Sodium
- 391 mg
A few years back my best friend and I took a brief road trip to Scottsdale, Arizona, and stayed in a beautiful desert resort that had a well-known steakhouse on site. I was intrigued to see a cauliflower steak on the menu and ordered it. I was absolutely blown away and wanted to create my own version at home. The savory cauliflower steak pairs beautifully with the sweetness from sweet potatoes, and the chimichurri seals the deal!
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 2 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 256
- Total Fat
- 22 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 1 mg
- Sodium
- 391 mg
Ingredients
Cauliflower:
Mashed Sweet Potatoes:
Chimichurri:
Directions
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17m
Easy
CLASS
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- For the cauliflower: Remove the outer green leaves from the head of cauliflower and trim the stem. Using a large knife, cut the cauliflower in half lengthwise, through the core. Cut a 1 1/2-inch thick steak from each half (save the remaining cauliflower for another use).
- Place the steaks on the prepared baking sheet and season with salt and pepper on both sides.
- Whisk the oil, lemon juice, paprika, garlic powder and coriander together in a small bowl. Brush half of the mixture on the top of the steaks, flip them and brush the remaining mixture on the other side. Roast the steaks until golden brown, about 15 minutes, flipping halfway through.
- For the mashed sweet potatoes: While the cauliflower roasts, bring a small saucepan of water to a boil. Add the sweet potatoes and a pinch of salt and cook until fork tender, 10 to 12 minutes. Drain, return to the saucepan and cover to keep warm.
- Just before serving, with the back of a fork or potato masher, mash the potatoes until smooth. Add the warm soy milk and continue to mash. Grate the garlic clove into the saucepan, add a pinch each of salt and pepper and stir to combine. Keep warm.
- For the chimichurri: Combine all the chimichurri ingredients in a small bowl and stir to combine. Set aside.
- Spread the mashed potatoes on plates and top with cauliflower steaks. Drizzle with some of the chimichurri. Serve and enjoy!
Cook’s Note
Read the labels on condiments and prepared items to make sure they are vegan. Some can be not-so-obvious sources of animal products.
