Roasted Cauliflower Steaks Chimichurri (Print View)

Golden roasted cauliflower steaks served with a fresh, herb-packed chimichurri sauce bursting with flavor.

# What You Need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground black pepper
06 - 1/2 teaspoon sea salt

→ Chimichurri Sauce

07 - 1 cup fresh parsley, finely chopped
08 - 1/2 cup fresh cilantro, finely chopped
09 - 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
10 - 3 cloves garlic, minced
11 - 1/2 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1/2 teaspoon red pepper flakes
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon ground black pepper

# How to Make It:

01 - Set the oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim the stem from the cauliflower heads, preserving the core. Slice each head into 1-inch thick steaks, yielding 2 to 3 steaks per head. Reserve any broken florets for later use.
03 - Place cauliflower steaks on the prepared baking sheet. Brush both sides with olive oil. Mix smoked paprika, garlic powder, black pepper, and sea salt, then evenly sprinkle over both sides of the steaks.
04 - Roast in the oven for 15 minutes, carefully flip each steak, then continue roasting for another 12 to 15 minutes until tender and golden brown.
05 - In a bowl, combine parsley, cilantro, oregano, and minced garlic. Stir in olive oil, red wine vinegar, red pepper flakes, sea salt, and black pepper. Mix thoroughly and let rest at room temperature to develop flavors.
06 - Arrange roasted cauliflower steaks on a serving platter and spoon chimichurri sauce generously over each. Serve warm.

# Expert Tips:

01 -
  • It tastes too good to be this easy, and genuinely converts skeptics about roasted vegetables.
  • The chimichurri is so bright and herbaceous that it makes everything it touches feel special.
  • You can throw it together on a weeknight and still feel like you've made something restaurant-quality.
  • Works as a vegetarian main, a side for grilled fish, or even cold the next day for lunch.
02 -
  • Don't slice the cauliflower too thin or it will fall apart; 1 inch is the sweet spot, and it's worth using a chef's knife you trust.
  • The chimichurri tastes better if it sits even just 10 minutes before serving, so make it while the cauliflower roasts.
  • If your steaks start browning too fast around the edges, lower the oven to 400°F; every oven is different, and yours might run hot.
03 -
  • Pat your cauliflower steaks dry with a paper towel before brushing with oil; moisture is the enemy of browning.
  • Use parchment paper instead of greasing the sheet directly; it prevents sticking and makes you feel like a professional.
  • Make the chimichurri in a food processor if your knife hand is tired; pulse just until the herbs are finely chopped but not pureed.

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