Roasted Cauliflower Steaks Chimichurri

I used to think cauliflower was boring until a neighbor brought over roasted steaks drizzled in something green and glossy. One bite and I understood why she'd been raving about it for weeks. The cauliflower had this caramelized sweetness, and the chimichurri was bright and punchy in a way that made everything else on the plate feel secondary.

I made this for a small dinner party last spring and plated each steak like it was something fancy. My friend who swore she hated cauliflower asked for the recipe before dessert even came out. That felt like a quiet victory.

Ingredients

• Cauliflower heads: Look for tight, compact heads with minimal blemishes, the center steaks hold together best when the core is firm and intact.
• Olive oil: Brushing it on both sides helps the cauliflower caramelize and crisp up in the oven without drying out.
• Sea salt: It draws out moisture and intensifies the natural sweetness as the cauliflower roasts.
• Black pepper: Freshly cracked adds a gentle heat that balances the sweetness without overpowering it.
• Smoked paprika: Optional but worth it, it gives a subtle smokiness that makes the dish feel a little more complex.
• Fresh flat-leaf parsley: The backbone of chimichurri, it brings brightness and a grassy freshness that cuts through richness.
• Fresh cilantro: I like adding it for extra herbaceous flavor, but you can skip it or double the parsley if youre not a fan.
• Garlic cloves: Mince them finely so they distribute evenly and mellow out as the sauce sits.
• Fresh oregano: It adds an earthy, slightly peppery note that dried oregano cant quite replicate, though dried works in a pinch.
• Extra-virgin olive oil: Use a good one here since its not cooked, the fruitiness really comes through in the sauce.
• Red wine vinegar: It adds tang and helps the herbs stay vibrant and lively.
• Red pepper flakes: Just enough to wake up your palate without making the sauce spicy.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment so nothing sticks. This high heat is what gives you those golden, caramelized edges.

Slice the Cauliflower:

Trim the leaves and stem but keep the core intact, thats what holds the steaks together. Cut two thick slices from the center of each head and save the loose florets for roasting another day.

Season the Steaks:

Lay them flat on the baking sheet and brush both sides with olive oil. Sprinkle with salt, pepper, and smoked paprika, making sure every surface gets some love.

Roast Until Golden:

Roast for 20 minutes, then flip each steak carefully with a spatula and roast another 10 to 12 minutes. Youre looking for fork-tender texture and deep golden color.

Make the Chimichurri:

While the cauliflower roasts, combine parsley, cilantro, garlic, oregano, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl. Let it sit so the flavors can marry and soften.

Serve and Drizzle:

Transfer the hot cauliflower steaks to plates and spoon the chimichurri generously over the top. Serve immediately while everything is warm and vibrant.

Pin It

The first time I served this, my partner said it tasted like summer in Argentina even though wed never been. Sometimes a dish just transports you, and thats enough.

How to Get the Best Sear

If you want extra crispy edges, switch the oven to broil for the last 2 to 3 minutes. Watch it closely though, because the line between crispy and burnt is thin and unforgiving.

Making Chimichurri Ahead

You can make the chimichurri up to two days in advance and store it in the fridge. Just bring it back to room temperature before serving so the olive oil loosens up and the flavors open back up.

Serving Suggestions

I like to serve these steaks over a bed of quinoa or alongside roasted sweet potatoes for a full meal. A simple arugula salad with lemon dressing also works beautifully to keep things light and fresh.

• Add a squeeze of lemon over the top just before serving for extra brightness.
• Leftovers reheat well in a hot skillet with a little oil to crisp them back up.
• If youre feeding a crowd, double the chimichurri, it disappears faster than you think.

Pin It

This dish taught me that vegetables dont need to be complicated to feel special. Sometimes all it takes is good heat and a sauce that makes you want to lick the plate.

Recipe FAQs

→ How do I achieve tender yet crispy cauliflower steaks?

Roast the cauliflower steaks at a high temperature (425°F/220°C) and flip midway to ensure even browning. For extra crispness, broil for 2–3 minutes at the end.

→ Can I prepare the chimichurri sauce in advance?

Yes, chimichurri can be made ahead and refrigerated up to 2 days. Allow it to come to room temperature before serving to enhance flavors.

→ What can I serve alongside roasted cauliflower steaks?

They pair well with quinoa, rice, or a fresh salad to complement the bold chimichurri flavors and create a balanced meal.

→ Is smoked paprika necessary for this dish?

Smoked paprika is optional but adds a subtle smoky depth that enhances the roasted flavor. Skip it if you prefer a milder taste.

→ Can I substitute cilantro in the chimichurri?

Yes, cilantro is optional and can be replaced with additional parsley without significantly changing the sauce’s fresh, herbaceous character.