Ingredients
Scale
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Start by removing the outer green leaves from the cauliflower head, but keep the stem intact. Place the cauliflower on a cutting board, stem-side down. Slice the cauliflower vertically into 1-inch thick “steaks.” You will likely get 2 to 3 solid steaks from the center of the head. Save the remaining florets for a different recipe or air fry them along with the steaks.
- In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and black pepper. Use a pastry brush or your hands to coat both sides of the cauliflower steaks generously with the seasoned oil. Ensure the crevices are well-covered for maximum flavor and crunch.
- Preheat your air fryer to 375°F (190°C). Place the cauliflower steaks in the air fryer basket in a single layer. Do not overlap them, as this will prevent them from getting crispy. Cook for 12 to 15 minutes, flipping halfway through. The steaks are done when they are tender in the center and the edges are dark golden brown.
- While the cauliflower cooks, prepare the sauce. In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and olive oil. Stir well and let the sauce sit for at least 10 minutes to allow the flavors to meld. Taste and adjust the salt and pepper as needed.
- Carefully remove the hot cauliflower steaks from the air fryer and place them on a serving platter. Spoon a generous amount of the fresh chimichurri over the top of each steak. Serve immediately while the cauliflower is hot and the sauce is bright and fresh.
- Cook Time: 30 minutes