Roasted Cauliflower Steaks Chimichurri (Printable)

Thick-cut cauliflower roasted until golden and topped with vibrant herb-packed chimichurri sauce.

# What You'll Need:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 3 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp ground black pepper
06 - 1/2 tsp sea salt

→ Chimichurri Sauce

07 - 1 cup fresh parsley, finely chopped
08 - 1/2 cup fresh cilantro, finely chopped
09 - 2 tbsp fresh oregano, finely chopped
10 - 3 cloves garlic, minced
11 - 1/2 cup extra-virgin olive oil
12 - 3 tbsp red wine vinegar
13 - 1/2 tsp red pepper flakes
14 - 1/2 tsp sea salt
15 - 1/4 tsp ground black pepper

# How to Make It:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove leaves and trim stems of cauliflower, keeping cores intact. Slice heads into 1-inch thick steaks, reserving any loose florets for later use.
03 - Arrange steaks on the prepared baking sheet. Brush both sides with olive oil. Combine smoked paprika, garlic powder, pepper, and salt; sprinkle evenly over steaks.
04 - Roast for 15 minutes. Carefully flip steaks and roast for an additional 12 to 15 minutes until golden brown and tender.
05 - Combine parsley, cilantro, oregano, and garlic in a bowl. Stir in olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Let stand to meld flavors.
06 - Transfer roasted cauliflower to a platter and spoon chimichurri sauce generously over the top. Serve warm.

# Expert Suggestions:

01 -
  • The caramelized edges give you texture that rivals any meat-forward main, and nobody will feel like they're settling for vegetables.
  • Chimichurri transforms everything it touches, and watching the fresh herbs meld together at room temperature feels like a small kitchen magic trick.
  • Prep is genuinely quick, roasting happens mostly on its own, and you end up with something elegant enough for company but easy enough for a weeknight.
02 -
  • Thickness matters more than you'd think—too thin and your steaks fall apart; aim for that 1-inch slice and they'll hold together beautifully.
  • Flipping halfway through roasting is not optional; it's what gets you those caramelized edges on both sides instead of just one.
  • Make chimichurri ahead if you want, but always let it come to room temperature before serving so the flavors pop.
03 -
  • Use parchment paper without fail—it prevents sticking and cleanup is instant, which is worth its weight in gold.
  • Pat your sliced steaks dry with paper towels before brushing with oil; moisture is the enemy of browning, and you want those caramelized edges.

Return