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 cup fresh Italian parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Wash the cauliflower and remove the outer green leaves. Keep the stem intact, as this holds the “steaks” together. Slice the cauliflower through the center into 3/4-inch thick slices. You will usually get 2 to 3 solid steaks from the middle of the head. Save the remaining florets for another use or air fry them alongside 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 clean hands to coat both sides of each cauliflower steak generously with the seasoned oil mixture. Ensure every nook and cranny is covered for maximum flavor and crispiness.
- 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. Cook for 12 to 15 minutes, gently flipping the steaks halfway through the cooking time. The cauliflower is done when the edges are dark golden brown and the stem is tender when pierced with a fork.
- While the cauliflower cooks, prepare the sauce. In a medium bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. Stir well and season with salt and pepper to taste. Let the sauce sit for at least 10 minutes to allow the flavors to meld together.
- 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 sauce over each steak while they are still warm. Serve immediately with extra sauce on the side.
- Cook Time: 30 minutes