Roasted Cauliflower Chimichurri (Printable)
Tender roasted cauliflower steaks served with fresh, zesty chimichurri sauce for a vibrant plant-based meal.
# What You'll Need:
→ Cauliflower Steaks
01 - 2 large cauliflower heads
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika (optional)
→ Chimichurri Sauce
06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 1/4 cup fresh cilantro, finely chopped
08 - 3 tablespoons red wine vinegar
09 - 3 cloves garlic, minced
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 cup extra-virgin olive oil
# How To Make It:
01 - Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Remove leaves and trim the stem of the cauliflower heads, keeping the core intact. Slice each head into 3/4-inch thick steaks, yielding 2 to 3 steaks per head. Reserve leftover florets for another use.
03 - Place the cauliflower steaks on the prepared baking sheet. Brush both sides with olive oil, then season with sea salt, black pepper, and smoked paprika if using.
04 - Roast the cauliflower steaks for 20 minutes. Carefully flip each steak, then roast for an additional 10 minutes until golden and tender.
05 - In a mixing bowl, combine parsley, cilantro, red wine vinegar, minced garlic, red pepper flakes, sea salt, and black pepper. Stir in the extra-virgin olive oil until fully incorporated.
06 - Arrange the roasted cauliflower steaks on a serving platter. Spoon the chimichurri sauce generously over the top. Serve warm or at room temperature.
# Expert Tips:
01 -
- Thick-cut cauliflower gets crispy edges and a tender heart that feels substantial enough for a main course.
- The chimichurri sauce is so vibrant and alive you'll want to drizzle it on everything else you cook that week.
- Ready in 45 minutes with minimal cleanup, it fits perfectly into weeknight cooking without feeling rushed.
02 -
- Keep the cauliflower core intact when slicing, or your steaks fall apart into florets the moment they hit the heat.
- Don't make chimichurri hours ahead if you can help it; the herbs fade, the color dulls, and it loses the spark that makes this dish sing.
03 -
- Pat the cauliflower completely dry after brushing with oil—moisture is the enemy of that golden crust.
- Make chimichurri with a sharp knife and a cutting board, not a food processor; the texture and brightness are completely different.