Makes 6 servings
For the steaks:
2 large heads of cauliflower
½ cup olive oil, plus more for the pan
1 teaspoon liquid smoke
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
For the Chimichurri:
1 cup fresh cilantro
1 ½ cups fresh parsley
½ cup olive oil
1 shallot, roughly chopped
2 cloves garlic
1 Tablespoon apple cider vinegar
1 Tablespoon water
¼ teaspoon salt
Instead of turkey this year, serve up tender and smoky cauliflower steaks roasted to perfection. Topped with chimichurri, this hearty brassica-based main dish offers a punch of flavors in one bite.
1. Make the chimichurri sauce the day before serving. Add all ingredients to a blender or food processor and pulse until well chopped and combined. Store in an airtight container and let sit overnight.
2. Preheat the oven to 375ºF. Line a rimmed baking sheet with tinfoil and lightly oil.
3. Remove leaves from the stem of the cauliflower. Chop cauliflower heads into steaks, cutting off each end before slicing the centers into 1-inch thick pieces. Leftover small pieces of cauliflower can be saved or discarded. Each head should produce 2–3 steaks. Make sure to leave some of the stem, as this will be what holds the heads together. Trim after cutting steaks out to desired length. Place steaks and any large pieces on oiled baking sheet.
4. In a bowl, combine olive oil, liquid smoke, and spices. Whisk until smooth.
5. Brush each steak with olive oil mixture, making sure to get into every crevice and soaking the tops of the florets. Flip and repeat on both sides.
6. Roast for 50 minutes, making sure to flip halfway through. Cauliflower should be golden brown and tender when done.
7. Serve warm and top with chimichurri sauce.
1 hour and 15 minutes