MMMm yes. Chimichurri steak, vegan style. If you’ve never had chimichurri sauce, it’s a staple in Spanish culture. Pretty sure it’s origins are Argentinean, but I’m not positive. It’s a good thing we’re not here to be technical. What matters is that it’s mouthwatering. Think pesto, but garlic and citrus instead – and more delicious (biased, clearly). It’s typically used to pair with steak, but one of my favorite aspects of giving up meat has been the creativity needed to recreate dishes I grew up on. Not only is this meal easy, fantastic, and ready in 35 minutes – it’s also quite inexpensive. Plus, the chimichurri will make more than you’ll need for this meal, so there will be extra to experiment with another batch of roasted veggies.
P.s. To make this sauce, you need a food processor or blender.
P.s.s.: The lemon & red onion roasted with the cauliflower was not necessary, but it compliments the dish nicely if you want to add it to your grocery list.
- One head cauliflower
- olive oil
- garlic powder
- salt and pepper
- Preheat oven to 400º.
- Leave the stem on the cauliflower but remove any leaves. Cut into 1-inch slices.
- Place on a baking sheet with parchment paper and rub cauliflower with oil, garlic powder, salt, and pepper. Also, be gentle while doing your best to coat evenly.
- Bake for 25 minutes, flipping halfway through. If cauliflower hasn’t browned to your liking at 25 minutes, turn on broil and watch for 3 minutes or less.
- One bunch cilantro leaves (use parsley if you hate cilantro you monster)
- 3/4 bulb of garlic (about 8 cloves)
- 1/4 cup light vinegar (rice vinegar, white wine vinegar, etc.)
- 1/2 cup onion
- juice of 1 lime
- 1/2 cup olive oil
- a generous amount of salt
- pepper to taste
- *if you can handle spice, I recommend a dash of red pepper flakes.
- No need to chop the cilantro – the food processor is about to do it for you. Throw the bunch, stems chopped off, then add the garlic cloves and vinegar. Pulse a few times. Do not over-process.
- Next, add the onion (roughly chop for measurement’s sake), lime, salt, and pepper. Again, only a few light pulses to combine. Do NOT add the olive oil to the blender. It will emulsify and change the sauce completely.
- Add the mixture to a bowl, pour in the olive oil last, and stir.
- Side note: chimichurri is supposed to be intense. Adjust accordingly – adding lime, vinegar, or salt if necessary. But if you’ve never had this before, don’t be scared of its flavor! Strong notes of garlic & cilantro mean it is perfect.