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Cauliflower Steaks with Chard Chimichurri

I have gotten a lot of requests lately to come up with some easy plant-based dinners to make, especially when cooking for the family. If your family is like mine, we eat different things. My fiance is more of a meat eater & I am more plant-based. One of his favorite meals to eat is a grilled steak with chimichurri sauce, so I decided to get creative while making his and make a similar meal while swapping the main ingredient.


I had seen a lot of recipes on Instagram and on the internet for cauliflower steaks and I decided to give it a try. The recipe requires very little preparation and was surprisingly very filling especially when throwing it over some salad greens. I served mine above with some sunchokes, tomatoes, hemp seeds, and arugula. Here it goes…


Cauliflower Steaks: (Serves 3-4)

1 head of Cauliflower

Celtic sea salt and pepper to taste

High heat cooking oil like ghee or avocado oil

Set oven to 350, slice cauliflower longways in 1-inch slices, sprinkle with salt/pepper & drizzle with oil. Bake for 15-20 minutes until the desired cook is reached. The longer you roast the more nutrients are lost in the cooking process so I like to keep it at 15-20 minutes. 



Swiss Chard Chimichurri Sauce:
I make this sauce in a Vitamix while the steaks are roasting. It cuts the cooking time down to the length it takes to roast the steaks.You can use any green base for this sauce but I chose to use swiss chard for its high amounts of magnesium. I always find myself using spinach, arugula, and kale so I love to switch it up sometimes and use other greens because they all bring their unique nutrients to the table. 

1 cup packed Swiss chard leaves.

2 sprigs fresh oregano

3 cloves garlic crushed.

1/2 cup extra virgin olive oil.

2 tbsp red wine vinegar.

1 tsp Celtic salt.

1/4 tsp pepper.

1/4 tsp crushed red pepper.

Just add all of the ingredients to a Vitamix raw and blend 




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