Roasted Cauliflower Chimichurri (Printable)
Tender roasted cauliflower slices elevated by a fresh, zesty chimichurri topping.
# What You'll Need:
→ Cauliflower Steaks
01 - 2 large heads cauliflower
02 - 2 tablespoons olive oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika (optional)
→ Chimichurri Sauce
06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - ¼ cup fresh cilantro, finely chopped
08 - 3 tablespoons red wine vinegar
09 - 3 cloves garlic, minced
10 - ½ teaspoon crushed red pepper flakes, adjust to taste
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper
13 - ½ cup extra-virgin olive oil
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove leaves and trim stem from cauliflower, keeping core intact. Cut each head into ¾-inch thick steaks, reserving leftover florets for another use.
03 - Place cauliflower steaks on baking sheet. Brush both sides with olive oil; season with sea salt, black pepper, and smoked paprika if using.
04 - Roast for 20 minutes, then carefully flip steaks and roast an additional 10 minutes until golden and tender.
05 - In a bowl, combine parsley, cilantro, red wine vinegar, garlic, red pepper flakes, sea salt, and black pepper. Stir in extra-virgin olive oil until fully incorporated.
06 - Arrange roasted cauliflower steaks on a platter and spoon chimichurri sauce generously on top. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- Cauliflower transforms into something meaty and substantial when roasted this way, no one at the table will miss meat.
- Chimichurri is herbaceous and bright enough to feel indulgent while keeping everything light and vegan.
- The whole thing comes together in under an hour, making weeknight dinner feel less rushed.
02 -
- Don't skip flipping the cauliflower halfway through; the second side needs time to caramelize and develop that golden crust that makes everything taste better.
- Make your chimichurri while the cauliflower roasts so the flavors meld a little; it tastes noticeably more cohesive than sauce made five minutes before serving.
03 -
- Use parchment paper on your baking sheet without fail; it prevents sticking and makes the whole experience less stressful than fussing with oil or non-stick spray.
- Taste your chimichurri while the cauliflower finishes roasting so you have time to adjust the seasoning; a tiny pinch of salt or a squeeze of vinegar can change everything in the last few minutes.