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Crispy Cauliflower Steaks with Chimichurri

Crispy Cauliflower Steaks with Chimichurri reads citrus 6.3, sourness 6.1 and fruity 5.1 on Palate's 0–10 flavor X-ray — a American main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.7 / 10
• Sweet & Fruity — 6.2 / 10
• Sour & Bright — 8.1 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Citrus 6.3 · Sourness 6.1 · Fruity 5.1 · Richness 4.3 · Salinity 4.3 · Allium 4.2 · Sweetness 3.6 · Herbaceous 3.5 · Bitterness 2.2 · Umami 2.0 · Heat 1.8 · Nutty 1.8 · Warm Spice 1.6 · Funk & Ferment 1.5 · Floral 1.5 · Earthy 1.2

What's in it (13)

• head cauliflower — 1361 g
• olive oil — 41 g
• salt — 5 g
• black pepper — 3 g
• garlic — 3 g
• parsley leaves — 59 g
• oregano crushed — 7 g
• garlic — 9 g
• extra-virgin olive oil — 73 g
• red wine vinaigrette — 44 g
• red chili flakes — 3 g
• salt — 1 g
• lemon — 65 g

Time & effort: about 31 min (28 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 30 kcal, 1.6 g protein, 0.3 g fat, 5.2 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat the oven to 425 F. Trim the leaves from the cauliflower head and stand it stem-side down on a cutting board; cut straight down through the core into four steaks about 1 inch thick, keeping the core intact so each steak holds together (save the loose outer florets for another use).
2. Brush both sides of the steaks with 2 tablespoons of the olive oil, then season evenly with the salt, pepper, and garlic powder.
3. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Lay in the cauliflower steaks and sear undisturbed until deeply golden and caramelized on the first side, 4-5 minutes.
4. Flip each steak carefully with a thin spatula and sear the second side until deeply golden, 4-5 minutes more.
5. Transfer the skillet directly to the oven and roast until a paring knife slides into the thickest part of the core with no resistance, 12-15 minutes.
6. While the steaks roast, make the chimichurri: in a medium bowl, stir together the parsley, oregano, garlic, extra-virgin olive oil, red wine vinegar, red pepper flakes, and the 1/4 teaspoon salt; let stand at room temperature so the flavors meld.
7. Remove the skillet from the oven and let the steaks rest on a cutting board 2-3 minutes to firm up before serving.
8. Transfer the steaks to plates, spoon the chimichurri generously over the top, and serve with the lemon wedges alongside.

Dishes with a similar flavor shape

• Baked Orzo with Feta, Tomatoes, and Chickpeas — Mediterranean
• Tavuk Corbasi (Chicken Soup) — Turkish
• Crispy Carnitas Tacos with Pickled Red Onion — Mexican
• Greek-Style Roasted Branzino with Lemon and Herbs — Greek
• Fish en Papillote with Herbs and Lemon — French

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.