Broccoflower 'Steaks' with Chimichurri
Broccoflower 'Steaks' with Chimichurri is a vibrant, plant-based dish featuring thick, roasted slices of broccoflower (a cross between broccoli and cauliflower) served with a zesty, herb-packed Argentinian sauce. The 'steaks' are typically seasoned and roasted until tender and slightly charred, then generously drizzled with a fresh chimichurri made from parsley, garlic, oregano, vinegar, and olive oil. This modern, vegetable-forward meal is a popular choice in contemporary vegetarian and vegan cuisine, drawing inspiration from South American flavors.
🍽️ Nutrition at a glance
This dish is low in carbohydrates and fat, but provides a good amount of protein and fiber from the broccoflower and chimichurri. A typical serving is rich in vitamins C and K, and provides around 250-300 calories per serving.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 8 g |
| Carbs | 18 g |
| Fat | 20 g |
| Fiber | 7 g |
| Sugar | 4 g |
| Sodium | 350 mg |
| Vitamin C | 85 mg |
| Vitamin K | 120 mcg |
| Potassium | 450 mg |
| Folate | 90 mcg |
| Vitamin A | 150 mcg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Magnesium | 35 mg |
Per 1 serving (250 g) · estimated, varies by recipe
💡 What's interesting
The dish is culturally interesting as it reimagines the concept of a 'steak' using a vegetable, blending a modern plant-based trend with the traditional Argentinian chimichurri sauce, which is typically served with meat. Nutritionally, it's a unique way to enjoy the health benefits of cruciferous vegetables, which are known for their high antioxidant and anti-inflammatory properties.
