Roasted Cauliflower Steaks Chimichurri

The first time I really understood what cauliflower could be was standing in a friend's kitchen in Buenos Aires, watching her slice a whole head into thick steaks like she was cutting bread. She roasted them until the edges turned almost mahogany, then drizzled this bright green sauce over everything, and suddenly I wasn't eating a vegetable anymore—I was eating something that felt celebratory. That moment stayed with me, and now whenever I make these golden steaks at home, that same magic happens.

I served this to my sister last summer when she announced she was cutting back on meat, and I remember her eyes widening when she took the first bite. She got quiet in that way people do when food surprises them, then asked for the recipe before she'd even finished her plate. That's when I knew these steaks had crossed over from being a side dish into something real.

Ingredients

• 2 large heads cauliflower: Choose ones that are compact and cream-colored; they'll slice more cleanly and roast more evenly than looser heads.
• 3 tbsp olive oil: This is what gets them golden and crispy, so don't skimp—it also helps the spices stick.
• 1 tsp smoked paprika: The smoke matters here; it adds depth that regular paprika won't give you.
• 1 tsp garlic powder: This seasons throughout the vegetable, unlike fresh garlic which can burn.
• ½ tsp ground black pepper: Freshly ground tastes noticeably better than pre-ground if you have the grinder.
• 1 tsp sea salt: Bring out the cauliflower's natural sweetness.
• 1 cup fresh flat-leaf parsley, finely chopped: The backbone of chimichurri; use the flat-leaf kind because curly parsley gets stringy.
• ¼ cup fresh cilantro, finely chopped: This adds brightness; skip it only if you're genuinely one of those people to whom it tastes like soap.
• 3 cloves garlic, minced: Raw garlic in the sauce hits your palate with a good sharp note that balances the oils.
• 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried): Fresh is noticeably more aromatic, but dried works perfectly well in a pinch.
• ½ cup extra-virgin olive oil: This is the base that carries all those herb flavors, so quality matters.
• 2 tbsp red wine vinegar: The acid cuts through the richness and keeps everything tasting fresh.
• ½ tsp crushed red pepper flakes (optional): For people who like a little heat tickling the back of their throat.

Instructions

Get your oven ready and prepare your stage:

Preheat to 425°F and line your baking sheet with parchment paper so the steaks don't stick and you don't have to scrub.

Slice your cauliflower with intention:

Remove the outer leaves and trim the stem while keeping the core intact; this is what holds each steak together. Place the head stem-side down and use a large sharp knife to cut straight through, aiming for 1-inch thick pieces—you'll get about 2 or 3 steaks per head. Save those loose florets; they're great roasted separately or added to something else.

Oil and season with confidence:

Lay the steaks on your sheet, brush both sides generously with olive oil, then sprinkle the smoked paprika, garlic powder, pepper, and salt evenly across them. This is your chance to make sure they're coated; uneven seasoning means some bites taste better than others.

Roast until golden:

Slide them in for 20 minutes, then flip each steak carefully—they'll be tender already—and roast another 12 to 15 minutes. You're looking for deep golden brown edges and a fork that slides through the center easily.

Build your chimichurri while they roast:

Combine the parsley, cilantro, minced garlic, oregano, extra-virgin olive oil, red wine vinegar, red pepper flakes if using, salt, and pepper in a bowl. Stir it all together and let it sit for at least 10 minutes so the flavors start talking to each other; the longer it sits, the more the garlic flavor blooms.

Plate and finish:

Arrange your roasted steaks on plates or a platter, then spoon that bright chimichurri generously over each one. Serve immediately so everything is still warm.

Save

There's something almost ceremonial about sliding a whole roasted steak onto someone's plate and watching their face when they taste it. It stopped being just dinner and became this small moment of connection, the kind that makes you want to cook for people more often.

Why These Steaks Are So Forgiving

Cauliflower is honestly one of the most reliable vegetables to cook with because it's hard to ruin it completely. Even if you roast it a few minutes longer than planned, it just gets sweeter and more caramelized—there's very little chance of it turning into a bitter, sad mess like some vegetables. The key is that high heat really does the heavy lifting here; you're not trying to gently coax tenderness out of it, you're celebrating the texture it naturally becomes.

Chimichurri Beyond the Plate

Once you make chimichurri, you'll find yourself drizzling it on everything—eggs, roasted vegetables, grilled bread, even leftover rice. It's one of those condiments that feels special enough to impress but simple enough that you can make it with whatever herbs you have on hand. I've learned that it actually tastes better on the second day after sitting in the fridge, so don't hesitate to make extra.

Serving Ideas and Variations

This works beautifully as a standalone main dish, but it's also incredibly flexible depending on what you're craving. Serve it alongside quinoa or couscous for a more filling meal, or pair it as a sophisticated side with grilled proteins if you're cooking for people who eat meat. The steaks also do well at room temperature, which makes them perfect for meal prep or bringing to a potluck where reheating isn't convenient.

• Add a squeeze of fresh lemon juice to the chimichurri right before serving for an extra brightness that cuts through the richness.
• Save any leftover chimichurri; it keeps in the fridge for up to 4 days and actually tastes better the next day.
• If you can't find fresh oregano, use dried oregano at half the amount because the flavor is more concentrated.

Save

There's something quietly revolutionary about putting a roasted cauliflower steak in front of someone and watching them forget they're eating a vegetable. I hope these become something you make again and again, maybe even something you eventually make for someone and they ask for the recipe too.

Recipe FAQ

→ How do I slice cauliflower steaks evenly?

Use a large sharp knife to cut the cauliflower stem-side down into 1-inch thick slices, ensuring even thickness for uniform roasting.

→ Can I prepare the chimichurri sauce in advance?

Yes, letting the chimichurri sit for at least 10 minutes helps flavors meld. It can be stored refrigerated up to 4 days.

→ What is the best temperature for roasting cauliflower steaks?

Roasting at 425°F (220°C) ensures a tender interior and golden, slightly crispy edges.

→ Which herbs are used in the chimichurri sauce?

Fresh parsley, cilantro, and oregano form the vibrant herbal base of the chimichurri sauce.

→ Can these cauliflower steaks be served as a side or main?

They work well both ways: as a satisfying main dish or paired as a side with grains or grilled proteins.