Roasted Cauliflower Chimichurri

The first time I roasted cauliflower thick enough to call it a steak, I was skeptical. But somewhere between the oven's warmth and that first golden-brown slice hitting my plate, something clicked—this wasn't a side dish pretending to be dinner, it was the real thing. The chimichurri sauce, bright and herby, turned what could have been ordinary into something I found myself making every few weeks.

I served this to a friend who'd been vegetarian for only a few months, still finding her footing with plant-based cooking. She took one bite, paused, and said something like, 'Oh, I get it now.' That moment made me realize it wasn't about fooling anyone into thinking cauliflower was meat—it was about letting the vegetable be exactly what it was, roasted beautifully and honored with sauce that tasted like summer.

Ingredients

• Cauliflower heads (2 large): Buy them dense and firm, not separated into florets; you need that core to hold the steaks together as they roast.
• Olive oil (2 tbsp, plus 1/2 cup extra-virgin for chimichurri): The roasting oil can be regular quality, but don't skip the good stuff for the sauce—it's where the flavor lives.
• Sea salt and black pepper: Generous seasoning on both sides of each steak makes the difference between bland and beautiful.
• Smoked paprika (1/2 tsp, optional): Adds an unexpected depth that makes people ask what you did differently.
• Fresh flat-leaf parsley (1 cup): The backbone of chimichurri; buy it fresh the day you cook if you can, it makes a noticeable difference.
• Fresh cilantro (1/4 cup): Don't substitute dried herbs here; the brightness matters too much.
• Red wine vinegar (3 tbsp): The acid keeps the sauce from feeling heavy and cuts through the richness of the roasted cauliflower.
• Garlic (3 cloves): Minced fine so it distributes evenly; I learned this lesson after biting into a chunk and regretting it.
• Red pepper flakes (1/2 tsp): A gentle warmth, not a shock; adjust based on who's eating and how adventurous they feel.

Instructions

Heat your oven and prepare the pan:

Get the oven to 425°F and line your baking sheet with parchment—this small step saves you from stuck, broken steaks and makes cleanup effortless. The temperature matters because you want that golden crust without drying out the inside.

Slice your cauliflower into steaks:

Remove the leaves and trim the stem but keep the core intact; that's what holds each slice together. Cut thick slices, about 3/4 of an inch, aiming for 2 or 3 steaks per head. The thickness is what makes them substantial enough to feel like the main event.

Season and brush with oil:

Lay steaks flat, brush both sides generously with olive oil, then sprinkle salt, pepper, and paprika. Don't be shy with seasoning the second side; that's where people notice the difference.

Roast in two stages:

Put them in the oven for 20 minutes, then flip carefully and roast another 10 minutes until the edges are golden and a fork pierces the center with gentle resistance. The flip matters—it ensures even color and texture on both sides.

Make the chimichurri while they roast:

Chop parsley and cilantro fine, mince garlic, then combine everything in a bowl with vinegar and red pepper flakes. Stir in the olive oil last, right before serving, so the herbs stay bright and alive instead of wilting.

Plate and serve:

Transfer roasted steaks to a platter and spoon chimichurri generously over the top. Serve warm or at room temperature—it's equally good both ways.

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There's something almost ceremonial about standing in front of a platter of roasted cauliflower steaks, spooning bright green sauce over golden edges. It feels generous, abundant, and completely unpretentious at the same time.

Why Thick Slices Matter

Thin-sliced cauliflower gets lost in the oven, crisping up into something closer to chips than steaks. The thickness gives you two textures at once—a caramelized, almost crunchy exterior and a tender, almost creamy center when you cut through. That contrast is what makes people take another bite and ask for the recipe.

Chimichurri: Beyond the Cauliflower

Once you make a proper batch of chimichurri, you'll find excuses to use it everywhere. Drizzle it on roasted potatoes, dollop it on avocado toast, swirl it into hummus, spoon it over grilled vegetables or beans. It keeps for about a week in the refrigerator, and it tastes even better on day two when the flavors have settled into each other.

Building Your Perfect Plate

Roasted cauliflower steaks shine on their own, but they love company. Pair them with something that absorbs the chimichurri sauce—quinoa, rice, roasted potatoes—or let them be the star alongside a simple green salad. The flexibility is part of what I love; it adapts to whatever else you're craving that night.

• A squeeze of fresh lemon juice over the finished dish adds brightness that lingered in my kitchen for days.
• Serve it warm from the oven or at room temperature; both are equally delicious depending on the season.
• Leftover roasted steaks are wonderful cold the next day, just refresh the chimichurri right before eating.

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This dish proved to me that vegetables don't need to hide or apologize. When you roast them well and treat them with respect, they become something worth gathering around.

Recipe FAQs

→ How thick should cauliflower steaks be sliced?

Slice cauliflower into 3/4-inch thick steaks to ensure even roasting and tenderness.

→ Can I prepare the chimichurri sauce in advance?

Yes, the chimichurri sauce can be made ahead and refrigerated to deepen its flavors before serving.

→ What temperature is best for roasting cauliflower steaks?

Roast at 425°F (220°C) for a golden and tender texture.

→ Are there seasoning alternatives for the cauliflower?

Smoked paprika adds a subtle smoky note, but you can omit or substitute with cumin or chili powder to vary flavors.

→ What dishes pair well with roasted cauliflower steaks?

Serve alongside quinoa, rice, or grilled vegetables for a balanced, flavorful meal.