Roasted Cauliflower Chimichurri

The first time I sliced a cauliflower head lengthwise instead of chopping it into florets, I wasn't sure what I'd created. But when those thick steaks hit the roasting pan and emerged golden-brown and caramelized, I understood the magic of letting vegetables be themselves. That discovery led me straight to chimichurri, Argentina's gift to anyone who wants to make simple food sing.

I made this for a dinner party where someone casually mentioned they'd gone plant-based, and I panicked for exactly two minutes before remembering this dish. Watching my skeptical uncle take a second helping of cauliflower without asking if it was vegan first was the kind of small victory that reminds you why you cook.

Ingredients

• Cauliflower heads (2 large): Look for compact, creamy-white heads with no brown spots; they roast more evenly and taste sweeter.
• Olive oil: Use regular olive oil for roasting (it can handle the heat), then save your best extra-virgin for drizzling over the finished chimichurri.
• Sea salt and black pepper: Freshly ground pepper makes a noticeable difference; it tastes alive compared to the pre-ground stuff.
• Smoked paprika: Optional but worth it; it adds a whisper of depth that plays beautifully with the herb sauce.
• Fresh flat-leaf parsley: Don't reach for the dried version; the brightness of fresh parsley is what makes chimichurri sing.
• Fresh cilantro: If you're in the camp that loves it, add generously; if it tastes like soap to you, use all parsley instead.
• Red wine vinegar: The acidity is essential; it cuts through the oil and brings everything into balance.
• Garlic (3 cloves): Mince it fine so it distributes evenly and doesn't overpower with raw garlic bite.
• Red pepper flakes: Start conservatively; you can always add more heat, but you can't take it back.
• Extra-virgin olive oil: This is where quality matters most; a good one elevates the entire sauce.

Instructions

Get your oven ready:

Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks and cleanup is painless.

Slice your steaks:

Remove cauliflower leaves and trim the stem, but keep that core intact; it's what holds each slice together. Slice each head into three-quarter-inch steaks and you'll get 2 or 3 per head, depending on size.

Season and brush:

Arrange steaks on the sheet, brush both sides with olive oil, then dust with salt, pepper, and smoked paprika if you're using it. Don't be shy with the seasoning on top; it creates that golden, crusty exterior.

Roast until golden:

Into the oven they go for 20 minutes, then flip them carefully (they'll be tender by now) and roast another 10 minutes until they're caramelized at the edges and fork-tender in the middle.

Make your chimichurri:

While the cauliflower roasts, finely chop your parsley and cilantro together in a bowl so they start breaking down and releasing their oils. Add vinegar, minced garlic, red pepper flakes, salt, and pepper, then stir in the extra-virgin olive oil until it comes together like a loose, herb-forward sauce.

Bring it together:

Arrange the roasted steaks on a platter, spoon that vibrant green sauce over the top, and serve warm or at room temperature.

Pin this

There's a moment when something you've roasted moves from just cooked to truly golden, where the edges curl slightly and the smell becomes almost sweet. That's the moment I know dinner is going to be good, even before anyone has taken a bite.

Building Better Cauliflower Steaks

The key to cauliflower steaks that feel substantial is choosing heads that are dense and compact. They roast evenly, develop better color, and hold together instead of falling into florets. If your cauliflower is particularly large, you might get four thin steaks instead of three; adjust your timing slightly, pulling them out a few minutes earlier if they're thinner than three-quarters of an inch.

The Chimichurri Edge

Chimichurri is forgiving, which is one reason it's become my go-to sauce for so many things. The formula of fresh herbs, acid, garlic, and good oil works every time, but the magic happens when you taste it and adjust. Too flat? More vinegar. Too sharp? Dial back the garlic slightly or add a pinch more salt. A squeeze of fresh lemon right before serving brightens everything; some versions add oregano or cumin, and they're just as valid.

Making This Meal Complete

Cauliflower steaks are the kind of main dish that wants company without being demanding. I serve them over quinoa to catch all that green sauce, or alongside roasted root vegetables that have been tossed in olive oil and herbs. A simple green salad, a platter of grilled vegetables, or even crusty bread all work beautifully.

• If you're serving this to people who expect heartiness, add a grain or legume alongside to make the meal feel more grounded.
• Leftover chimichurri keeps for three days in the fridge and transforms eggs, grains, or roasted vegetables the next day.
• The roasted cauliflower itself is excellent served cold the next day as part of a grain bowl or salad.

Pin this

This dish has quietly become one of my favorite ways to cook vegetables, the kind of recipe that reminds you that plants can be the main event. Serve it warm or at room temperature with a crisp white wine or light red, and let the simplicity speak for itself.

Recipe Questions & Answers

→ How thick should the cauliflower steaks be sliced?

Slice the cauliflower into steaks about 3/4-inch thick to ensure they roast evenly without falling apart.

→ Can I make the chimichurri sauce ahead of time?

Yes, chimichurri can be prepared a few hours in advance to allow flavors to meld and stored in the refrigerator until ready to use.

→ What is the best way to roast cauliflower steaks evenly?

Arrange the steaks on a parchment-lined baking sheet, roast at 425°F, and flip halfway through cooking for golden, tender results.

→ Are there alternatives to cilantro in the chimichurri?

If cilantro isn’t preferred, increase the amount of parsley or substitute with fresh oregano for a different herbal note.

→ What sides complement roasted cauliflower with chimichurri?

Grains like quinoa or rice and grilled vegetables pair nicely, balancing the dish with additional textures and flavors.