Roasted Cauliflower Steaks Chimichurri (Printable)

Tender roasted cauliflower steaks dressed with fresh, vibrant chimichurri sauce offering a delightful blend of herbs and spices.

# What You'll Need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon smoked paprika (optional)

→ Chimichurri Sauce

06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - ¼ cup fresh cilantro, finely chopped (optional)
08 - 4 garlic cloves, minced
09 - 2 tablespoons fresh oregano leaves, chopped or 2 teaspoons dried oregano
10 - ½ cup extra-virgin olive oil
11 - 3 tablespoons red wine vinegar
12 - ½ teaspoon red pepper flakes
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper

# How To Make It:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove green leaves and trim stem from cauliflower heads, keeping cores intact. Slice each head into two thick steaks about 1 to 1½ inches thick. Set aside any loose florets for other uses.
03 - Place cauliflower steaks on the baking sheet. Brush both sides with olive oil and season evenly with sea salt, black pepper, and smoked paprika if using.
04 - Roast for 20 minutes, then carefully flip steaks and continue roasting for 10 to 12 minutes until golden brown and tender.
05 - While 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. Mix thoroughly and let stand for at least 10 minutes to meld flavors.
06 - Serve hot roasted cauliflower steaks drizzled generously with chimichurri sauce.

# Expert Tips:

01 -
  • It turns humble cauliflower into something that looks and tastes like the star of the table.
  • The chimichurri is so good youll want to put it on everything from eggs to grilled bread.
  • Its weeknight-friendly but impressive enough to serve to guests without breaking a sweat.
  • You get all the satisfaction of a hearty main dish without any meat or gluten.
02 -
  • Dont skip flipping the steaks halfway through, it ensures even browning and prevents one side from getting too dark.
  • Let the chimichurri sit for at least 10 minutes before serving so the garlic mellows and the oil absorbs all the herb flavor.
  • If your cauliflower steaks fall apart while slicing, dont panic, just roast the florets alongside and serve them with the sauce.
03 -
  • Use a sharp knife when slicing the cauliflower so you get clean cuts without the head crumbling apart.
  • Taste the chimichurri before serving and adjust the vinegar or salt to your liking, everyones palate is different.
  • If you love garlic, add an extra clove or two, the sauce can handle it.

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