If you’re looking for a bold, flavor-packed, and healthy dish, this Cajun Roasted Cauliflower Steaks with Chimichurri Sauce is perfect for you! The crispy, spicy cauliflower is balanced with the fresh and vibrant chimichurri sauce, making it a delicious and nutritious meal or side dish. Whether you’re following a plant-based diet or just want to add a new vegetarian recipe to your repertoire, this dish delivers both in taste and texture. The Cajun spices give the cauliflower a smoky kick, while the chimichurri adds a refreshing and herby finish.
Ingredients:
For the Cajun Cauliflower:
- 1 small head of cauliflower, sliced into 1/2-inch thick steaks or chopped into medium-size florets
- 2 tbsp Cajun spice blend (mix of: 2 tsp sweet paprika, 1/3 tsp cayenne, 1/2 tsp black pepper, 1 tsp dried oregano, 1.5 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp onion powder, dash of red pepper flakes)
- 1/2 to 3/4 tsp salt (if using store-bought Cajun spice blend, adjust salt accordingly, start with 1/4 tsp)
- 2 tsp oil (avocado oil or olive oil works best)
- 1 tsp lemon juice
For the Chimichurri Sauce:
- 1 cup packed parsley (or one bunch parsley leaves and tender stems, chopped)
- 1/4 cup packed basil (or substitute with cilantro)
- 6 cloves raw garlic (adjust to taste)
- 2 tbsp extra-virgin olive oil
- Juice of 1 lime
- 1 tsp vinegar (apple cider, balsamic, or red wine vinegar)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp mashed avocado (optional, for added creaminess)
Instructions:
- Prepare the Cajun Cauliflower:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the Cajun spice blend (or use a pre-made blend, but adjust salt as needed).
- Slice the cauliflower into 1/2-inch thick steaks or chop into medium florets.
- In a large bowl, toss the cauliflower steaks or florets with the spice blend, oil, lemon juice, and salt until evenly coated.
- Arrange the cauliflower in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
- Make the Chimichurri Sauce:
- While the cauliflower is roasting, prepare the chimichurri sauce.
- In a food processor or by hand, finely chop the parsley, basil (or cilantro), and garlic.
- Transfer the chopped herbs and garlic to a bowl and stir in the olive oil, lime juice, vinegar, salt, and black pepper.
- For added creaminess, mix in the mashed avocado.
- Taste and adjust the seasoning as needed. Set aside to allow the flavors to meld.
- Assemble the Dish:
- Once the cauliflower is done roasting, remove it from the oven and let it cool slightly.
- Arrange the roasted cauliflower steaks or florets on a serving platter and drizzle generously with the chimichurri sauce.
- Garnish with extra chopped parsley or cilantro if desired.
- Serve and Enjoy:
- Serve warm as a main course or a side dish.
- This dish pairs wonderfully with a simple grain like quinoa or a light salad.
Conclusion:
This Cajun Roasted Cauliflower Steaks with Chimichurri Sauce is an exciting and flavorful dish that combines the earthy, spicy notes of Cajun seasoning with the fresh, zesty chimichurri sauce. The roasted cauliflower develops a rich, caramelized texture that complements the vibrant herbs and garlic of the sauce, making this a standout meal for any occasion. It’s a great option for a healthy weeknight dinner or to impress guests at a dinner party.
Cajun Roasted Cauliflower Steaks with Chimichurri Sauce
Spicy Cajun roasted cauliflower steaks served witha fresh and vibrant chimichurri sauce. A perfect blend of smoky, herby, andcitrusy flavors for a healthy and satisfying dish.
Ingredients
For the Cajun Cauliflower:
- 1 small head of cauliflower sliced into 1/2-inch thick steaks or chopped into medium-size florets
- 2 tbsp Cajun spice blend mix of: 2 tsp sweet paprika, 1/3 tsp cayenne, 1/2 tsp black pepper, 1 tsp dried oregano, 1.5 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp onion powder, dash of red pepper flakes
- 1/2 to 3/4 tsp salt if using store-bought Cajun spice blend, adjust salt accordingly, start with 1/4 tsp
- 2 tsp oil avocado oil or olive oil works best
- 1 tsp lemon juice
For the Chimichurri Sauce:
- 1 cup packed parsley or one bunch parsley leaves and tender stems, chopped
- 1/4 cup packed basil or substitute with cilantro
- 6 cloves raw garlic adjust to taste
- 2 tbsp extra-virgin olive oil
- Juice of 1 lime
- 1 tsp vinegar apple cider, balsamic, or red wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp mashed avocado optional, for added creaminess
Instructions
Prepare the Cajun Cauliflower:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the Cajun spice blend (or use a pre-made blend, but adjust salt as needed).
- Slice the cauliflower into 1/2-inch thick steaks or chop into medium florets.
- In a large bowl, toss the cauliflower steaks or florets with the spice blend, oil, lemon juice, and salt until evenly coated.
- Arrange the cauliflower in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy on the edges.
Make the Chimichurri Sauce:
- While the cauliflower is roasting, prepare the chimichurri sauce.
- In a food processor or by hand, finely chop the parsley, basil (or cilantro), and garlic.
- Transfer the chopped herbs and garlic to a bowl and stir in the olive oil, lime juice, vinegar, salt, and black pepper.
- For added creaminess, mix in the mashed avocado.
- Taste and adjust the seasoning as needed. Set aside to allow the flavors to meld.
Assemble the Dish:
- Once the cauliflower is done roasting, remove it from the oven and let it cool slightly.
- Arrange the roasted cauliflower steaks or florets on a serving platter and drizzle generously with the chimichurri sauce.
- Garnish with extra chopped parsley or cilantro if desired.
Serve and Enjoy:
- Serve warm as a main course or a side dish.
- This dish pairs wonderfully with a simple grain like quinoa or a light salad.