Roasted Cauliflower Steaks Chimichurri (Printable)

Golden cauliflower steaks paired with a fresh, vibrant chimichurri sauce for a flavorful vegan dish.

# What You'll Need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon smoked paprika (optional)

→ Chimichurri Sauce

06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 0.25 cup fresh cilantro, finely chopped (optional)
08 - 4 garlic cloves, minced
09 - 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried oregano)
10 - 0.5 cup extra-virgin olive oil
11 - 3 tablespoons red wine vinegar
12 - 0.5 teaspoon red pepper flakes
13 - 0.5 teaspoon sea salt
14 - 0.25 teaspoon black pepper

# How to Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove green leaves and trim the stem from each cauliflower, keeping the core intact. Slice each head into two thick steaks, about 1 to 1½ inches thick. Reserve any loose florets for another use.
03 - Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides evenly with olive oil, and season with sea salt, black pepper, and smoked paprika if using.
04 - Roast the steaks for 20 minutes. Carefully flip and continue roasting for an additional 10 to 12 minutes until golden brown and fork-tender.
05 - While the cauliflower roasts, combine parsley, cilantro (if using), garlic, oregano, olive oil, red wine vinegar, red pepper flakes, sea salt, and black pepper in a bowl. Stir well and let rest for at least 10 minutes to develop flavors.
06 - Serve the roasted cauliflower steaks immediately, drizzled generously with chimichurri sauce.

# Expert Suggestions:

01 -
  • It looks impressive on the plate but comes together with minimal effort and just a few ingredients.
  • The roasted cauliflower gets sweet and nutty in the oven, and the bright, garlicky chimichurri cuts through it perfectly.
  • It's hearty enough to serve as a main dish but flexible enough to be a show-stopping side.
02 -
  • Don't cut the steaks too thin or they'll fall apart, aim for at least one inch thick and keep that core attached.
  • Let the chimichurri sit for a bit before serving, the raw garlic needs time to soften and blend with the herbs.
  • If your cauliflower isn't browning enough, switch to broil for the last two or three minutes and watch it closely.
03 -
  • Use a pastry brush to coat the cauliflower evenly with oil, it makes a big difference in how evenly it browns.
  • Taste your chimichurri before serving and adjust the vinegar or salt to your liking, everyone's palate is different.
  • For a smoky twist, grill the cauliflower steaks instead of roasting them, just oil them well so they don't stick.

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