Crispy Cauliflower Steaks with Zesty Chimichurri and Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Steaks with Zesty Chimichurri and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Steaks with Zesty Chimichurri and Roasted Root Vegetables

Savor the hearty medley of crispy cauliflower steaks paired with vibrant, zesty chimichurri and a colorful array of roasted root vegetables. Enhanced with marinated tofu, roasted chickpeas, and a side of edamame, this dish offers a delightful crunch and a burst of fresh herbs, creating a well-balanced and satisfying meal perfect for any time of day.

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NUTRITION

588kcal
Protein
37g
Fat
20.1g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

1 Cauliflower Steak (300g)

100g Extra-Firm Tofu

1/2 cup Roasted Chickpeas (125g)

1/2 cup Shelled Edamame (75g)

1 medium Carrot

1 medium Parsnip (100g)

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1/4 cup Fresh Parsley

2 cloves Garlic

1 tbsp Red Wine Vinegar

Dried Oregano & Red Pepper Flakes, Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Slice the cauliflower into thick steaks (about 1 inch thick) ensuring a good core piece for stability. Arrange the steaks on the baking sheet.

  • 3

    In a small bowl, toss the cauliflower with 1 tsp olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until edges are crispy and golden.

  • 4

    Meanwhile, prepare the roasted chickpeas: In a separate bowl, lightly coat chickpeas with a pinch of salt, pepper, and a few drops of olive oil, then roast on a baking tray for about 20 minutes until crunchy.

  • 5

    For the roasted root vegetables, peel the carrot and parsnip and cut them into similar-sized pieces along with the red bell pepper slices. Toss with a small drizzle of olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 6

    Prepare the chimichurri by finely chopping the fresh parsley and mincing the garlic. In a bowl, combine the parsley, garlic, red wine vinegar, a pinch of dried oregano, red pepper flakes, and a dash of salt and black pepper. Mix in the remaining 1 tsp olive oil until well blended.

  • 7

    Lightly pan-sear the tofu cubes in a non-stick skillet over medium heat for 3-4 minutes per side until they are golden and slightly crispy.

  • 8

    Finally, warm the shelled edamame (if desired) or serve them at room temperature.

  • 9

    To plate, arrange the roasted cauliflower steak alongside the root vegetables, chickpeas, tofu, and edamame. Drizzle generously with the zesty chimichurri and serve immediately.

Crispy Cauliflower Steaks with Zesty Chimichurri and Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Steaks with Zesty Chimichurri and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Steaks with Zesty Chimichurri and Roasted Root Vegetables

Savor the hearty medley of crispy cauliflower steaks paired with vibrant, zesty chimichurri and a colorful array of roasted root vegetables. Enhanced with marinated tofu, roasted chickpeas, and a side of edamame, this dish offers a delightful crunch and a burst of fresh herbs, creating a well-balanced and satisfying meal perfect for any time of day.

NUTRITION

588kcal
Protein
37g
Fat
20.1g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

1 Cauliflower Steak (300g)

100g Extra-Firm Tofu

1/2 cup Roasted Chickpeas (125g)

1/2 cup Shelled Edamame (75g)

1 medium Carrot

1 medium Parsnip (100g)

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1/4 cup Fresh Parsley

2 cloves Garlic

1 tbsp Red Wine Vinegar

Dried Oregano & Red Pepper Flakes, Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Slice the cauliflower into thick steaks (about 1 inch thick) ensuring a good core piece for stability. Arrange the steaks on the baking sheet.

  • 3

    In a small bowl, toss the cauliflower with 1 tsp olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes until edges are crispy and golden.

  • 4

    Meanwhile, prepare the roasted chickpeas: In a separate bowl, lightly coat chickpeas with a pinch of salt, pepper, and a few drops of olive oil, then roast on a baking tray for about 20 minutes until crunchy.

  • 5

    For the roasted root vegetables, peel the carrot and parsnip and cut them into similar-sized pieces along with the red bell pepper slices. Toss with a small drizzle of olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 6

    Prepare the chimichurri by finely chopping the fresh parsley and mincing the garlic. In a bowl, combine the parsley, garlic, red wine vinegar, a pinch of dried oregano, red pepper flakes, and a dash of salt and black pepper. Mix in the remaining 1 tsp olive oil until well blended.

  • 7

    Lightly pan-sear the tofu cubes in a non-stick skillet over medium heat for 3-4 minutes per side until they are golden and slightly crispy.

  • 8

    Finally, warm the shelled edamame (if desired) or serve them at room temperature.

  • 9

    To plate, arrange the roasted cauliflower steak alongside the root vegetables, chickpeas, tofu, and edamame. Drizzle generously with the zesty chimichurri and serve immediately.