Chimichurri Cauliflower Steaks with Mashed Sweet Potatoes
- Level: Easy
- Yield: 2 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 256
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 1
- Sodium
- 391
- Total: 35 min
- Active: 35 min
Ingredients
Cauliflower:
1 large head cauliflower
Pink Himalayan salt or kosher salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground coriander
Mashed Sweet Potatoes:
2 medium Japanese sweet potatoes or white sweet potatoes, peeled and chopped
Pink Himalayan salt or kosher salt and freshly ground black pepper
1/3 cup soy milk or other plant-based milk, warm
1 clove garlic
Chimichurri:
3/4 cup extra-virgin olive oil
1/2 cup vegan red wine vinegar
1/2 cup finely chopped cilantro leaves
1/4 cup finely chopped parsley leaves
1 shallot, finely chopped
1 red jalapeño, seeded and finely chopped
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh lemon juice
1 teaspoon pink Himalayan salt or kosher salt
Directions
- 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.