Roasted Cauliflower Steaks Chimichurri (Printable)

Golden roasted cauliflower steaks served with a vibrant, fresh chimichurri sauce for a flavorful dish.

# What You'll Need:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste

→ Chimichurri Sauce

07 - 1 cup fresh parsley, finely chopped
08 - 1/4 cup fresh cilantro, finely chopped
09 - 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried)
10 - 3 garlic cloves, minced
11 - 1/2 cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red pepper flakes, adjust to taste
14 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves from cauliflower heads. Trim stem ends while keeping core intact.
03 - Slice each cauliflower head into 1-inch thick steaks, yielding 2-3 intact steaks per head. Reserve loose florets for another use.
04 - Place steaks on prepared baking sheet. Brush both sides with olive oil. Sprinkle evenly with smoked paprika, cumin, garlic powder, salt, and pepper.
05 - Roast for 25-30 minutes, flipping gently halfway through, until golden and tender with crispy edges.
06 - In a medium bowl, combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes. Stir well. Season with salt and pepper to taste. Let stand at room temperature to develop flavors.
07 - Arrange roasted cauliflower steaks on a platter. Spoon chimichurri sauce generously over the top. Serve immediately.

# Expert Tips:

01 -
  • The chimichurri sauce is ridiculously versatile—spoon it over roasted potatoes, grilled chicken, or even crusty bread
  • These reheat beautifully for lunch the next day, though the crispy edges will soften slightly
  • Even cauliflower skeptics have been known to ask for seconds
02 -
  • The cauliflower steaks might break apart a bit when flipping—just piece them back together and keep going, they'll taste just as beautiful
  • Let the chimichurri sit at room temperature for at least 15 minutes before serving—the garlic mingles with the oil and everything becomes more harmonious
  • If your steaks are browning too quickly, reduce the oven temperature by 25 degrees and extend the cooking time slightly
03 -
  • Save those loose cauliflower florets that break away when cutting—roast them on the same sheet and they become the cook's reward
  • If you only have dried oregano, use just 1 teaspoon since dried herbs are more concentrated
  • Double the chimichurri recipe and keep it in your fridge—it elevates everything from eggs to sandwiches

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