Cauliflower and Romanesco Steaks with Chimichurri

Cauliflower and Romanesco Steaks with Chimichurri

Posted by:

Jacobsen Salt Co.

Posted on:

Aug 01, 2022

  • 1 head cauliflower, halved
  • 1 head romanesco, halved
  • ½ cup olive oil
  • 3 Tbsp Taco Seasoning
  • 1 bunch arugula raab (broccoli raab, spouting cauliflower, or spinach will also work great)
  • 2 cloves garlic, chopped 
  • ½ cup minced parsley 
  • ¼ cup minced cilantro 
  • ⅓ cup red wine vinegar 
  • 2 tsp Pure Kosher Sea Salt  
  • 1 Tbsp Jacobsen Co. Honey (your preference)

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Taco Seasoning-image

Taco Seasoning


Pure Kosher Sea Salt-image

Pure Kosher Sea Salt


Raw Alfalfa Honey-image

Raw Alfalfa Honey


Raw Blackberry Honey-image

Raw Blackberry Honey


Raw Carrot Flower Honey-image

Raw Carrot Flower Honey


Raw Wildflower Honey-image

Raw Wildflower Honey


Maybe even more so than Buffy, I love a good steak but living in a little wonderland of local produce and getting (slightly) older has made me embrace the occasional hug of a Meatless Monday. So to keep my steak knives fully employed, I created this cruciferous-centric entree that can double as a show stopping side.

Recipe by: Kourtney Paranteau

Serves 2 as a main, 4-6 as a side


    Preheat the oven to 400°F. While you’re waiting, brush the cauliflower and romanesco with olive oil, dust it with taco seasoning and place on a large baking sheet. Once the oven has come to temperature, roast for 40 minutes, keeping in mind that if your romanesco is substantially smaller than your cauliflower, you’ll want to check on it around the 25 minute mark.  

    As your cauliflower roasts, blanch your arugula raab for a minute in boiling water and shock under cold water. In a food processor or blender, roughly blend cooked arugula raab, garlic, parsley, cilantro, vinegar, salt and honey and set aside. Once your cauliflower and romanesco is cooked through (test by piercing the stalk with a steak knife) plate each vegetable half with a healthy amount of chimichurri.