Roasted Cauliflower Steaks Chimichurri

I used to think cauliflower was boring until a friend served me a whole roasted steak of it at a dinner party. The edges were caramelized, the center was buttery soft, and the chimichurri on top made everything taste alive. I went home that night determined to recreate it, and now it's one of my favorite ways to cook vegetables.

The first time I made this for my family, my dad (a devoted meat-eater) went back for seconds without saying a word. Later, he asked me to write down the recipe. That's when I knew this dish had real power.

Ingredients

• Cauliflower heads: You need two large ones to get those thick, sturdy steaks from the center, and any florets that fall off can be roasted alongside or saved for another meal.
• Olive oil: Brushing it on both sides helps the cauliflower caramelize beautifully and keeps it from drying out in the oven.
• Sea salt and black pepper: Simple seasoning is all you need to let the natural sweetness of roasted cauliflower shine through.
• Smoked paprika: This is optional, but it adds a subtle warmth and a little color that makes the steaks look even more appetizing.
• Fresh parsley: The backbone of chimichurri, it brings a bright, grassy flavor that feels clean and vibrant.
• Fresh cilantro: I like adding it for extra freshness, but if you're not a fan, just use more parsley.
• Garlic cloves: Minced raw garlic gives the sauce its punchy, bold character, so don't skip it or tone it down.
• Fresh oregano: If you can find it, fresh oregano makes the chimichurri taste more authentic, though dried works in a pinch.
• Extra-virgin olive oil: Use a good quality oil here since it's not being cooked, and you'll taste every drop.
• Red wine vinegar: The acidity balances the richness of the oil and wakes up all the herbs.
• Red pepper flakes: Just enough heat to make the sauce interesting without overwhelming the dish.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is what gives the cauliflower those crispy, golden edges.

Cut the Steaks:

Trim the leaves and stem, but leave the core intact so the slices hold together. Carefully cut two thick steaks from the center of each head, and save the florets that break off.

Season Generously:

Lay the steaks flat on the baking sheet and brush both sides with olive oil. Sprinkle evenly with salt, pepper, and smoked paprika if you're using it.

Roast Until Golden:

Roast for 20 minutes, then flip each steak gently with a spatula and roast another 10 to 12 minutes. You want them fork-tender and deeply browned on both sides.

Make the Chimichurri:

While the cauliflower roasts, combine all the sauce ingredients in a bowl and stir well. Let it sit for at least 10 minutes so the flavors can come together and mellow.

Serve Hot:

Transfer the roasted steaks to plates and spoon the chimichurri generously over the top. Serve right away while everything is warm and fragrant.

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One evening, I served this with a simple arugula salad and a glass of wine, and it felt like I was eating at a restaurant instead of my own kitchen. Sometimes the simplest meals are the ones that make you feel the most proud.

How to Get the Best Caramelization

Make sure your oven is fully preheated before the cauliflower goes in, and don't crowd the baking sheet. Give each steak space so the heat can circulate and crisp up the edges instead of steaming them.

Making Chimichurri Ahead

You can make the sauce up to two days in advance and keep it in the fridge. Just bring it back to room temperature and give it a stir before spooning it over the hot cauliflower, the contrast in temperature actually works really well.

Serving Suggestions and Pairings

This dish is filling enough to be a main course on its own, especially with a grain like quinoa or farro on the side. I also love serving it with roasted chickpeas or a lemony tahini drizzle for extra richness.

• Pair it with a crisp white wine or a light red if you want something that won't overpower the herbs.
• Leftovers can be chopped and tossed into grain bowls or wraps the next day.
• If you want to make it a full meal, add a fried egg on top for extra protein and richness.

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This recipe taught me that vegetables don't have to play second fiddle to anything. With the right technique and a good sauce, they can be the star of the meal.

Recipe Questions & Answers

→ How do I ensure cauliflower steaks stay intact while roasting?

Slice thickly (1 to 1½ inches) keeping the core intact; use a sharp knife and handle carefully when flipping to maintain their shape.

→ Can I prepare chimichurri sauce in advance?

Yes, chimichurri can be made up to two days ahead and refrigerated. Bring it to room temperature before serving to enhance flavors.

→ What is the best way to get a crispy edge on cauliflower steaks?

After roasting, broil the steaks for 2–3 minutes to develop a crisp, golden crust while keeping the centers tender.

→ Is there a substitute for cilantro in the chimichurri?

You can replace cilantro with extra parsley for a milder, herbaceous flavor without altering the sauce’s freshness.

→ How should I serve roasted cauliflower steaks for a complete meal?

Pair with quinoa, rice, or a fresh salad to balance textures and create a satisfying, nutrient-rich plate.