Roasted Cauliflower Steaks Chimichurri

The first time I made cauliflower steaks, I was honestly skeptical—how could slicing a humble vegetable into slabs possibly transform it into something dinner-party worthy? But when they emerged from the oven, golden and caramelized with edges that had gone delightfully crispy, I completely understood the hype. Now they're my go-to when I want something that feels substantial without being heavy.

I served these at a small dinner last spring when my friend announced she'd gone vegetarian, and I was scrambling for something that felt celebratory rather than an afterthought. She took one bite and literally said, 'Wait, this is just cauliflower?' The table went quiet for a moment as everyone concentrated on eating. That's when I knew this recipe was a keeper.

Ingredients

• Large heads of cauliflower: Look for tight, creamy-white heads without any dark spots—they'll yield the most beautiful steaks that hold their shape beautifully during roasting
• Olive oil: Use a good quality extra virgin olive oil for both roasting and the chimichurri, since the flavor really shines through
• Smoked paprika: This adds a subtle smoky depth that makes the cauliflower feel almost meaty
• Fresh herbs: The combination of parsley, cilantro, and oregano creates that authentic chimichurri flavor—dont skip the fresh herbs if you can help it
• Red wine vinegar: Provides just enough acidity to cut through the rich olive oil and balance the roasted cauliflower
• Garlic: Use fresh cloves for the chimichurri rather than garlic powder—the sharp bite mellows beautifully as the sauce sits

Instructions

Preheat your oven and prepare your pan:

Crank that oven to 425°F and line a large baking sheet with parchment paper—the high heat is what creates those gorgeous crispy edges we're after

Prep the cauliflower:

Strip off those outer leaves and trim just the very bottom of the stem, then slice each head into thick 1-inch steaks—you'll get about 2-3 solid steaks per head, and the loose florets that fall away can be roasted alongside for the cook's snack

Season generously:

Brush both sides of each steak with olive oil, then sprinkle with smoked paprika, cumin, garlic powder, and plenty of salt and pepper—dont be shy with the seasoning here

Roast to golden perfection:

Slide them into the hot oven for 25 to 30 minutes, flipping halfway through, until they're tender with those delicious caramelized edges

Whisk up the chimichurri:

While the cauliflower roasts, combine the chopped herbs, minced garlic, olive oil, red wine vinegar, and red pepper flakes in a bowl, then season to taste and let it sit—this resting time is crucial for the flavors to meld

Bring it all together:

Arrange those golden steaks on a platter and spoon that vibrant green sauce generously over the top, then serve immediately while everything is still warm

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These have become my answer to those nights when I want dinner to feel special but I honestly dont have the energy for anything complicated. Something about cutting into a thick cauliflower steak with that sauce on top feels remarkably satisfying, like I've put effort in when really the oven did all the work.

Making Ahead and Storage

The chimichurri sauce actually benefits from being made a day ahead—store it in an airtight container in the refrigerator and bring it to room temperature before serving. The cauliflower is best eaten fresh from the oven, but leftover roasted steaks can be refrigerated for up to 3 days and reheated in a 350°F oven until warmed through.

Serving Suggestions

I love serving these over a bed of fluffy quinoa or alongside simple grilled vegetables for a complete vegetarian meal. If you're not avoiding grains, a piece of crusty bread to sop up that extra chimichurri is absolutely essential—the sauce is that good.

Customization Ideas

Sprinkle toasted pine nuts or pumpkin seeds over the top for extra crunch and protein. For a creamier variation, dollop some Greek yogurt or labneh underneath the chimichurri—it creates this lovely contrast with the sharp herb sauce.

• Swap half the parsley for fresh mint or basil for a different herb profile
• Add crumbled feta or goat cheese if you eat dairy
• Grill the steaks instead of roasting when the weather allows

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There's something deeply satisfying about turning such an ordinary vegetable into something that feels like a proper meal. Hope this becomes a regular in your rotation like it has in mine.

Recipe FAQs

→ How do you cut cauliflower into steaks?

Trim the outer leaves and stem ends, keeping the core intact. Slice the cauliflower head into 1-inch thick slices to create steaks that hold together during cooking.

→ What spices enhance the flavor of roasted cauliflower?

Smoked paprika, ground cumin, and garlic powder add a smoky and savory depth to the natural sweetness of roasted cauliflower.

→ How is chimichurri sauce made for this dish?

Combine freshly chopped parsley, cilantro, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, and season with salt and pepper for a vibrant, herbaceous sauce.

→ Can this dish be made vegan and gluten-free?

Yes, the ingredients used are naturally vegan and gluten-free, making the dish suitable for those dietary preferences.

→ What are good serving suggestions with roasted cauliflower steaks?

This dish pairs wonderfully with quinoa, lentils, grilled vegetables, or toasted nuts for added texture and flavor.