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The holiday season is a time for joy, celebration, and, most importantly, food.
However, finding the perfect recipes that meet dietary preferences while still capturing the essence of holiday flavors can be a challenge.
If you follow a paleo or vegetarian diet, it can sometimes feel like your options are limited. But rest assured, this year, you can bring delicious, festive dishes to your holiday table without compromise.
We’ve gathered over 40 holiday recipes that are both paleo and vegetarian-friendly, ensuring that you can enjoy the season’s best without straying from your lifestyle.
These recipes feature a range of appetizers, main courses, sides, and desserts—all crafted with wholesome, nutrient-dense ingredients that celebrate the season’s natural bounty.
From hearty dishes like roasted vegetable casseroles and spiced apple salads to decadent desserts like coconut milk-based pies and cinnamon-scented truffles, there’s something here for every taste.
So whether you’re planning a holiday dinner for family, hosting a gathering with friends, or simply seeking some inspiration for your holiday menu, these recipes will elevate your festivities and keep everyone coming back for more.
40+ Flavorful Holiday Paleo Vegetarian Recipes to Make Your Season Special
Your holiday spread doesn’t have to be a compromise between flavor and dietary choices. With over 40 paleo vegetarian recipes to choose from, you can create a table that’s bursting with color, taste, and seasonal warmth.
Whether you’re seeking comforting sides like maple-glazed Brussels sprouts or a show-stopping main course like herb-rubbed sweet potatoes with tahini drizzle, these recipes will make sure everyone is satisfied.
With a touch of creativity and these wholesome recipes at your disposal, this holiday season can be your most delicious one yet.
Holiday Cranberry-Orange Quinoa Salad
This festive salad combines the tartness of fresh cranberries with the zest of oranges and the hearty texture of quinoa. Perfect for holiday gatherings, it’s a dish that’s both nourishing and vibrant, full of seasonal flavors and appealing colors.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 large orange, segmented and cut into bite-sized pieces
- 1/4 cup chopped pecans or walnuts, toasted
- 1/4 cup fresh parsley, chopped
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp ground cinnamon
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- Prepare the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and ground cinnamon. Season with a pinch of salt and black pepper.
- Combine the salad: In a large mixing bowl, add the cooked and cooled quinoa, chopped cranberries, orange segments, toasted nuts, and chopped parsley. Pour the dressing over and toss gently to combine.
- Serve chilled or at room temperature as a refreshing side dish.
This quinoa salad is perfect for a holiday table, offering a balance of sweet, tart, and nutty flavors. The citrusy orange and sharp cranberries add brightness, while the toasted nuts provide a satisfying crunch. Enjoy this dish as a showstopper on your holiday spread or as a hearty addition to a main course.
Roasted Butternut Squash and Chickpea Stew
A comforting vegetarian stew with warm spices and hearty ingredients, this dish captures the essence of winter comfort food. The sweet butternut squash pairs perfectly with the rich spices and chickpeas for a filling and nourishing bowl.
Ingredients
- 2 tbsp olive oil
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 1/2 cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with 1 tbsp of olive oil and a pinch of salt and pepper. Roast in the oven for 25–30 minutes, or until tender and slightly caramelized.
- Heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the garlic, cumin, turmeric, smoked paprika, and cinnamon. Cook for an additional minute to release the flavors.
- Add the chickpeas, roasted butternut squash, vegetable broth, and tomato paste to the pot. Stir well and bring to a gentle boil. Reduce the heat and let it simmer for 15 minutes.
- Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes, allowing the flavors to meld.
- Serve hot, garnished with fresh cilantro and a side of warm, crusty bread or a simple salad.
This stew is an excellent centerpiece for a holiday meal, full of rich, earthy flavors that feel cozy and festive. The butternut squash adds a natural sweetness that pairs well with the spices, creating a well-rounded dish that embodies the warmth of the season.
Maple-Glazed Brussels Sprouts with Pomegranate and Pecans
A beautiful and delicious holiday side, these maple-glazed Brussels sprouts are enhanced with the sweetness of pomegranate seeds and the crunch of toasted pecans. This dish is a showy and tasty way to bring vegetables to the holiday table.
Ingredients
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp pure maple syrup
- 1/4 cup pomegranate seeds
- 1/4 cup pecans, roughly chopped and toasted
- 1/4 cup crumbled feta cheese (optional)
- Fresh thyme for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Arrange them on the prepared baking sheet, cut side down.
- Roast in the oven for 20–25 minutes or until the Brussels sprouts are golden brown and crispy on the edges.
- Drizzle the maple syrup over the Brussels sprouts and toss gently to coat. Return to the oven for an additional 5 minutes to allow the glaze to caramelize.
- Transfer the Brussels sprouts to a serving dish and top with pomegranate seeds, toasted pecans, and optional crumbled feta cheese. Garnish with fresh thyme.
The combination of maple syrup, pomegranate, and pecans adds depth and texture, making this dish a standout. The slight bitterness of Brussels sprouts balances beautifully with the sweet maple glaze, while the pomegranate seeds add a pop of freshness and color. This dish is an easy yet elegant addition to your holiday feast.
Spiced Sweet Potato and Kale Casserole
A hearty, comforting dish perfect for holiday meals, this spiced sweet potato and kale casserole brings warmth, color, and a medley of delicious flavors. It’s a simple yet impressive way to elevate a holiday table with its vibrant combination of roasted sweet potatoes and sautéed kale.
Ingredients
- 3 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tbsp olive oil, divided
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
- 2 cups kale, stems removed and chopped
- 1/2 cup chopped red onion
- 1/4 cup chopped pecans, toasted
- 1/4 cup dried cranberries
- 1/2 cup crumbled goat cheese (optional)
- Fresh sage for garnish
Instructions
- Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of olive oil, cinnamon, nutmeg, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 25–30 minutes or until tender and lightly caramelized, flipping halfway through.
- While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the chopped red onion and sauté until translucent, about 3 minutes. Add the kale and cook for 3–4 minutes, stirring frequently until wilted. Season with a pinch of salt and pepper.
- In a mixing bowl, combine the roasted sweet potatoes, sautéed kale and onion, toasted pecans, and dried cranberries. Transfer to a greased 9×13-inch baking dish and sprinkle crumbled goat cheese on top, if using.
- Bake for an additional 10 minutes or until everything is heated through and the cheese has slightly melted.
- Garnish with fresh sage before serving.
This casserole is an easy way to pack seasonal flavors into one dish. The sweet potatoes bring a creamy texture and natural sweetness that pairs beautifully with the earthy kale, crunchy pecans, and the tart pop of cranberries. It’s an inviting and colorful addition to any holiday feast.
Stuffed Acorn Squash with Wild Rice and Cranberry Pilaf
A show-stopping vegetarian main course or side, this stuffed acorn squash is filled with a rich, tangy wild rice pilaf accented with cranberries and toasted nuts. It makes a festive dish that showcases the beauty of fall flavors.
Ingredients
- 2 acorn squashes, halved and seeds removed
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 cup wild rice, rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans or walnuts, toasted
- 1/2 cup diced apple (optional)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Place the acorn squash halves, cut side up, on a baking sheet lined with parchment paper. Brush the insides with olive oil and season with salt and black pepper. Roast for 30–35 minutes or until the squash is tender and slightly caramelized.
- While the squash roasts, cook the wild rice: In a medium saucepan, combine the rinsed rice with vegetable broth. Bring to a boil, then reduce the heat and cover. Simmer for 40–45 minutes, or until the rice is tender and the liquid has been absorbed.
- In a large bowl, mix the cooked rice with cranberries, toasted nuts, diced apple (if using), cinnamon, and ground ginger. Season with salt and pepper to taste.
- Spoon the rice pilaf into each acorn squash half and return them to the oven for an additional 10 minutes.
- Serve warm, garnished with fresh parsley.
This stuffed acorn squash recipe is a blend of sweet, savory, and tart flavors that captures the spirit of holiday dining. The combination of wild rice, dried cranberries, and toasted nuts creates a rich and satisfying filling that complements the tender, naturally sweet squash. It’s a dish that’s visually stunning and full of holiday cheer.
Cauliflower Steaks with Garlic Herb Sauce
This dish is a flavorful, elegant alternative for holiday dinners that highlights cauliflower in a new and exciting way. Thick-cut cauliflower steaks are pan-seared and topped with a bright, garlic herb sauce that makes for an impressive main or side dish.
Ingredients
- 1 large head of cauliflower, cut into 1-inch thick steaks
- 3 tbsp olive oil, divided
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil, finely chopped
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- Red pepper flakes, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides with 2 tbsp of olive oil and season with salt and black pepper.
- Roast the cauliflower in the oven for 15 minutes, then flip and roast for an additional 10 minutes until golden brown and tender.
- While the cauliflower roasts, prepare the garlic herb sauce: In a small bowl, combine the minced garlic, chopped parsley, basil, lemon juice, lemon zest, and remaining olive oil. Season with a pinch of salt and black pepper.
- Remove the cauliflower from the oven and drizzle the garlic herb sauce over the top. Sprinkle with red pepper flakes if desired.
- Serve immediately as a standout main or side dish for your holiday table.
These cauliflower steaks are a testament to how simple ingredients can transform into an impressive dish. The caramelized edges and the savory garlic herb sauce create an irresistible combination that pairs well with holiday sides or can be enjoyed on its own for a lighter, plant-based option.
Spiced Pumpkin and Black Bean Chili
This warm and hearty pumpkin chili is packed with spices, black beans, and sweet pumpkin puree, making it the perfect main dish for a cozy holiday gathering. The combination of warm, earthy spices and the subtle sweetness of pumpkin creates a unique and comforting dish that everyone will enjoy.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pumpkin puree
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- Salt and black pepper, to taste
- 1/4 cup chopped fresh cilantro, for garnish
- Optional toppings: avocado slices, pumpkin seeds, or a dollop of Greek yogurt
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute.
- Add the chili powder, cumin, smoked paprika, and cinnamon, and cook for 1–2 minutes until the spices are fragrant.
- Stir in the black beans, pumpkin puree, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, stirring occasionally, until the flavors meld and the chili thickens.
- Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and your choice of toppings.
This spiced pumpkin and black bean chili is a showstopper that’s as nutritious as it is delicious. The pumpkin adds a natural sweetness and a creamy texture that pairs perfectly with the rich blend of spices. It’s a wonderful dish that can stand alone as a main or be served alongside cornbread or a simple salad.
Rosemary Garlic Cauliflower Mash
A low-carb and paleo-friendly alternative to traditional mashed potatoes, this cauliflower mash is infused with rosemary and garlic for a fragrant and comforting side dish. It’s perfect for holiday meals and pairs well with hearty main courses.
Ingredients
- 1 large head of cauliflower, cut into florets
- 3 tbsp olive oil, divided
- 3 cloves garlic, peeled
- 1 tbsp fresh rosemary, finely chopped
- Salt and black pepper, to taste
- 1/4 cup full-fat coconut milk or unsweetened almond milk
- Optional: 2 tbsp nutritional yeast for a cheesy flavor
Instructions
- In a large pot, bring water to a boil and add the cauliflower florets and garlic cloves. Cook for 12–15 minutes, or until the cauliflower is tender and easily pierced with a fork.
- Drain the cauliflower and garlic, and transfer them to a food processor or blender. Add the olive oil, chopped rosemary, salt, and black pepper. Blend until smooth and creamy, adding coconut milk a little at a time until you reach your desired consistency.
- Stir in the nutritional yeast, if using, for a hint of cheesy flavor.
- Taste and adjust seasoning as needed. Transfer to a serving dish and garnish with a sprinkle of fresh rosemary.
This rosemary garlic cauliflower mash is a fragrant and satisfying alternative to traditional mashed potatoes. It’s rich and creamy, with the garlic and rosemary bringing a special holiday touch. Serve it alongside roasted meats or your favorite holiday main course for a dish that’s sure to impress.
Pecan and Cranberry Stuffed Portobello Mushrooms
These stuffed Portobello mushrooms are filled with a flavorful mixture of pecans, cranberries, and herbs, making them a delightful holiday main course or side dish. They’re simple to make, gluten-free, and packed with seasonal flavors.
Ingredients
- 4 large Portobello mushroom caps, stems removed and cleaned
- 2 tbsp olive oil
- 1/2 cup chopped pecans, toasted
- 1/3 cup dried cranberries
- 1/4 cup fresh breadcrumbs (or almond flour for a paleo version)
- 2 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1/4 cup crumbled goat cheese or dairy-free alternative (optional)
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C). Brush the Portobello mushroom caps with 1 tbsp of olive oil and season with salt and black pepper. Place them, gill side up, on a baking sheet lined with parchment paper.
- In a mixing bowl, combine the toasted pecans, dried cranberries, breadcrumbs, chopped parsley, and garlic powder. Season with a pinch of salt and black pepper.
- Spoon the pecan and cranberry mixture into each mushroom cap, pressing down gently to pack it in. Sprinkle the top with crumbled goat cheese if desired.
- Drizzle the remaining olive oil over the mushrooms and bake for 20–25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve warm, garnished with fresh thyme.
These stuffed Portobello mushrooms are a showy and satisfying holiday dish that’s both savory and slightly sweet. The combination of cranberries, pecans, and herbs makes them a delicious and visually appealing centerpiece. Enjoy them as an elegant main course or a flavorful side that pairs perfectly with your holiday spread.
Maple Glazed Brussels Sprouts with Pecans and Cranberries
A holiday side dish that’s both savory and slightly sweet, these maple-glazed Brussels sprouts are tossed with toasted pecans and dried cranberries for a balanced medley of flavors and textures. The maple glaze adds a warm, holiday-inspired touch that elevates the dish.
Ingredients
- 1 lb Brussels sprouts, halved
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/4 cup pure maple syrup
- 1/4 cup chopped pecans, toasted
- 1/4 cup dried cranberries
- Optional: 1 tbsp balsamic vinegar for extra depth
Instructions
- Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and black pepper in a large mixing bowl. Spread them evenly on a baking sheet lined with parchment paper.
- Roast the Brussels sprouts in the oven for 20–25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
- While the Brussels sprouts roast, combine the maple syrup and balsamic vinegar (if using) in a small saucepan. Simmer over low heat for 2–3 minutes until slightly thickened.
- Once the Brussels sprouts are done, transfer them to a serving dish and drizzle the maple glaze over them. Sprinkle with toasted pecans and dried cranberries before serving.
This dish is a perfect combination of sweet, savory, and crunchy. The maple glaze adds a festive touch, while the pecans and cranberries contribute texture and bursts of flavor. It’s an excellent side that pairs well with holiday mains or can be enjoyed as a standalone dish.
Coconut Curry Roasted Carrots with Cashews
These coconut curry roasted carrots are a vibrant, flavorful holiday side dish that showcases the natural sweetness of carrots paired with a subtle hint of curry and rich coconut flavor. Finished with a sprinkle of toasted cashews, they’re sure to impress on any holiday table.
Ingredients
- 1 lb carrots, peeled and sliced into 1/2-inch thick sticks
- 2 tbsp coconut oil, melted
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- Salt and black pepper, to taste
- 1/4 cup full-fat coconut milk
- 1/4 cup toasted cashews, roughly chopped
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). In a large bowl, toss the sliced carrots with melted coconut oil, curry powder, turmeric, salt, and black pepper until evenly coated.
- Spread the carrots in a single layer on a baking sheet lined with parchment paper. Roast for 20–25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
- Once the carrots are roasted, transfer them to a serving dish and drizzle with coconut milk. Top with toasted cashews and garnish with fresh cilantro.
These coconut curry roasted carrots are an aromatic and colorful addition to your holiday menu. The combination of curry and coconut brings a comforting warmth to the dish, while the cashews add a satisfying crunch. It’s a dish that’s both exotic and familiar, perfect for celebrating the holiday season.
Pomegranate and Quinoa Salad with Walnuts
A fresh and vibrant salad, this pomegranate and quinoa dish is a nutrient-packed option that adds a pop of color and a burst of holiday flavor to your table. The sweet-tart pomegranate seeds and crunchy walnuts create a delightful contrast, while the fresh herbs bring brightness to each bite.
Ingredients
- 1 cup cooked quinoa, cooled
- 1/2 cup pomegranate seeds
- 1/4 cup chopped walnuts, toasted
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 small red onion, finely diced
- 2 tbsp pomegranate molasses
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine the cooked quinoa, pomegranate seeds, toasted walnuts, mint, parsley, and diced red onion.
- In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, salt, and black pepper. Pour the dressing over the quinoa mixture and toss gently to combine.
- Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
This pomegranate and quinoa salad is a refreshing addition to any holiday spread, offering a mix of sweet, tangy, and nutty flavors. The combination of juicy pomegranate seeds and crunchy walnuts creates a textural contrast that’s as appealing to the eye as it is to the palate. Perfect as a side dish or a light main course for a vegetarian holiday meal.
Herb-Rubbed Sweet Potatoes with Tahini Drizzle
These herb-rubbed sweet potatoes are roasted to perfection and finished with a creamy tahini drizzle that adds a nutty richness. The dish is a colorful and flavorful addition to any holiday table, celebrating the sweetness of the potatoes paired with a subtle hint of herbs and a touch of tang from the tahini.
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 3 tbsp tahini
- 1 tbsp lemon juice
- 2 tbsp water (or more for desired consistency)
- Optional garnish: chopped parsley or sesame seeds
Instructions
- Preheat the oven to 425°F (220°C). In a large bowl, toss the sweet potato cubes with olive oil, chopped rosemary, garlic powder, paprika, salt, and black pepper until well coated.
- Spread the sweet potatoes in an even layer on a baking sheet lined with parchment paper. Roast for 25–30 minutes or until tender and golden brown, flipping halfway through.
- While the sweet potatoes are roasting, make the tahini drizzle. In a small bowl, whisk together tahini, lemon juice, and water until smooth and pourable. Adjust water for desired consistency.
- Once the sweet potatoes are done, transfer them to a serving dish and drizzle the tahini mixture over the top. Garnish with chopped parsley or sesame seeds, if desired.
This dish is a harmonious blend of sweet, savory, and creamy flavors. The caramelized sweet potatoes pair beautifully with the tahini drizzle, making this a standout holiday side that’s both comforting and healthy.
Spiced Apple and Kale Salad with Walnuts
This vibrant salad combines tender kale, sweet spiced apples, and crunchy walnuts, all tossed in a light, tangy vinaigrette. It’s perfect for a holiday meal, providing a refreshing contrast to heavier dishes while celebrating seasonal flavors.
Ingredients
- 1 bunch of kale, stems removed and chopped
- 2 large apples, thinly sliced (choose a sweet-tart variety like Honeycrisp or Fuji)
- 1/2 cup chopped walnuts, toasted
- 1/4 cup dried unsweetened cranberries
- 1/4 cup crumbled goat cheese or dairy-free cheese (optional)
- 1/4 cup extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine the chopped kale, thinly sliced apples, toasted walnuts, and dried cranberries. If using, add the crumbled goat cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, ground cinnamon, salt, and black pepper until the dressing is well combined.
- Pour the dressing over the salad and toss to coat evenly. Serve immediately or let sit for 10–15 minutes to allow the flavors to meld.
This spiced apple and kale salad is both light and satisfying, making it a perfect complement to your holiday spread. The sweetness of the apples, combined with the crunch of the walnuts and the hint of cinnamon, creates a balance that’s both fresh and festive.
Crispy Roasted Cauliflower Steaks with Chimichurri Sauce
These roasted cauliflower steaks are perfectly crisp on the outside and tender on the inside, topped with a vibrant chimichurri sauce that adds a burst of flavor. This dish is an impressive, vegetarian main that brings a touch of elegance to your holiday meal.
Ingredients
- 1 large head of cauliflower, cut into 1-inch thick slices (steaks)
- 3 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley for garnish
For the Chimichurri Sauce:
- 1/2 cup fresh parsley, packed
- 1/4 cup fresh cilantro, packed
- 2 cloves garlic
- 2 tbsp red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C). Arrange the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and black pepper.
- Roast in the oven for 20–25 minutes, flipping halfway through, until the cauliflower is golden brown and tender.
- While the cauliflower is roasting, make the chimichurri sauce. In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes (if using). Blend until the herbs are finely chopped and the sauce is well combined. Season with salt and black pepper to taste.
- Serve the cauliflower steaks warm, drizzled with chimichurri sauce and garnished with fresh parsley.
These roasted cauliflower steaks are a show-stopping holiday dish that’s simple to make yet full of flavor. The chimichurri sauce adds a zesty, herbal punch that takes the dish to the next level, making it an ideal addition to any festive spread.
Note: More recipes are coming soon!