Smoky Cauliflower Steaks with Chimichurri

Ingredients

• 2 large heads Cauliflower
• 1 lb Baby Potatoes
• 4 tbsp Olive Oil
• 2 tsp Smoked Paprika
• 1 tsp Garlic Powder
• ½ cup Fresh Parsley
• 2 tbsp Fresh Oregano
• 3 cloves Garlic
• 2 tbsp Red Wine Vinegar
• ¼ tsp Red Pepper Flakes
• Salt
• Black Pepper

Instructions

1. Preheat oven to 425°F. Boil baby potatoes for 12 minutes until tender. Drain, smash each with the bottom of a glass, and place on a sheet pan. Drizzle with 1 tbsp olive oil, salt, and pepper.
2. Slice each cauliflower head into two 1-inch-thick steaks from the center (save floret scraps for another use). Brush both sides with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Place cauliflower steaks on the sheet pan with potatoes. Roast 20–25 minutes until charred at the edges and tender through.
4. While roasting, make the chimichurri: stir together parsley, oregano, minced garlic, red wine vinegar, remaining 2 tbsp olive oil, red pepper flakes, and a pinch of salt.
5. Serve cauliflower steaks and smashed potatoes topped generously with chimichurri.