Rainbow Plate Cauliflower Steak with Beet & Carrot Purée and Parsley Chimichurri

April 18, 2023

Rainbow Plate Cauliflower Steak with Beet & Carrot Purée and Parsley Chimichurri

✨RAINBOW PLATE CAULIFLOWER STEAK✨with beet & carrot purée, green lentil salad, and parsley chimichurri that is as tasty as it is delicious! It’s full of color and flavor that will not leave you satisfied and your friends impressed.
Course Main Course


For the Cauliflower Steak:

  • 1 Head Cauliflower
  • Avocado oil

For the Lentil Salad:

  • Green Lentils
  • 1 Sweet Onion diced
  • 4 Cups Purple Kale De-Stemmed & Sliced

For the Beet & Carrot Purée:

  • 5 Large Carrots Peeled and Cut Into 1’ Rounds
  • 4 Medium Beets Peeled and Diced
  • 1 Cup Vegetable Broth
  • 1/2 tsp Cinnamon
  • Sea Salt to taste
  • Black Pepper to taste

For the Parsley Chimichurri

  • 2 Cups Packed Flat-Leaf Parsley Leaves
  • 1/4 Cup Microgreens
  • 3-4 Garlic Cloves
  • 1/2 to 3/4 Teaspoon Sea Salt
  • 1/2 to 1 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Cup EVOO
  • 1/3 Cup Red Wine Vinegar

Seasonings for All of the Above (To Taste):

  • Paprika
  • Black Pepper
  • Turmeric Powder
  • Sea Salt
  • Microgreens & Edible Flowers optional


  • For the Cauliflower Steaks: Slice the cauliflower into 2” thick slices. Any broken florets can go into the beet & carrot purée. Sear in a pan on medium-high heat with avocado oil, until crispy on both sides. Avocado or coconut oil is a must, as it has a high heat tolerance before burning.
  • For the Beet & Carrot Purée: Boil the diced beets, diced carrots & broken cauliflower florets until fork tender. Blend with remaining ingredient and season to taste.
  • For the Parsley Chimichurri: Add garlic to the bowl of a food processor (or blender), and then pulse until minced. Add the parsley, microgreens, sea salt and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides down, and then pour in the olive oil and red wine vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes if needed.
  • Let the sauce stand at room temperature for 20 minutes before serving. The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you just might notice the parsley’s green dulls slightly).
  • Boil the green lentils until soft, around 30 mins. At the same time sauté the diced sweet onion until caramelized and add the chopped red kale, until softened. Season to taste.
  • To plate, make a bed of the beet & carrot purée and lay one cauliflower steak on top. Add the lentil salad to the side, as pictured. Top the cauliflower steak with the parsley chimichurri. Top with microgreens, edible flowers & a sprinkle of sea salt, if needed. Enjoy!