March is officially #NutritionMonth which means there is no better time than now to be your most nutritious self. We’re challenging YOU to #eatclean ALL. MONTH. LONG! Celebrate with us throughout March as we share tips, recipes, and nutrition inspiration.
Meet your new favorite plant-based meal, the cauliflower steak. Ok, so I’m not the first person to jump on the cauliflower steak trend, but I’m pretty sure I’m the first to top it with pomegranate chimichurri. Remember the chimichurri from my roasted sweet potato post back in January? So tasty, I could drink it with a straw, which means I had to find a way to feature it in a spring inspired dish.
Turns out this classic cilantro and parsley-based chimichurri – jazzed up with tangy, sweet pomegranate molasses – makes the perfect compliment to the slightly nutty flavor of roasted cauliflower. Let’s talk about that cauliflower for a second, seared on the stove top to develop a gorgeous golden brown crust and then finished with a quick roast in the oven (it would be great on the barbecue too!), this is how you transform the sometimes ho-hum cruciferous veggie into a show stopping meal.
Although often overshadowed by veggies of the non-beige variety, cauliflower is incredibly healthy and nutrient packed. It’s an excellent source of vitamin C, which is essential to the body’s production of collagen and elastin. Translation? Eat your cauliflower to ward off those pesky wrinkles.
The pomegranate chimichurri is loaded with antioxidants thanks to the power of herbs. And that extra flourish of pomegranate seeds on top? Yup, even more antioxidants, specifically the free radical fighting kind that also help to fight off fine lines. We’re talking the fountain of youth on a platter here, guys.
Health benefits aside, this meal is also incredibly easy to whip up. All you need is a cast iron skillet – which should be in your kitchen arsenal already – and about 20 minutes. Throw together the chimichurri while your cauliflower steaks finish in the oven. To round out the meal, serve the steaks alongside your favorite grain (red quinoa goes great here and provides added protein) or a side salad, whatever you feel like. Make it your own.
QUICK DINNER RECIPE: CAULIFLOWER STEAKS WITH POMEGRANATE CHIMICHURRI
Prep Time: 10 minutes | Cook Time: 15 minutes
1 recipe Pomegranate Chimichurri
1/3 cup pomegranate seeds
1 large head cauliflower
2 tablespoons extra virgin olive oil
sea salt & ground black pepper
Preheat oven to 425 F. For the cauliflower, trim off the stalk and cut off sides to make as straight as possible, saving florets for another time. Cut remaining head into three, 1 – 1½ inch thick steaks. (This will depend on the size of your cauliflower.)
Heat a large (at least 11 inch) cast iron skillet, or other oven safe skillet, on the stovetop over medium-high heat with 1 tablespoon of olive oil. Once oil is hot, add the cauliflower steaks to skillet. Drizzle with remaining 1 tablespoon olive oil and season with sea salt and black pepper. Cook until well browned, about 5 minutes then flip the steaks over. Season other side with salt and pepper then place skillet in oven. Cook until steaks can easily be pierced with a fork, about 10 minutes.
To serve, plate cauliflower steaks and drizzle liberally with Pomegranate Chimichurri. Sprinkle with pomegranate seeds. Serve alongside your favorite grain or a salad to round out the meal.
Leftover chimichurri can be stored in the refrigerator for up to 3 days.