Roasted Cauliflower Steaks Chimichurri (Printable version)

Golden roasted cauliflower steaks paired with a fresh, vibrant chimichurri for a delicious, plant-based meal.

# List of ingredients:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground black pepper
06 - 1 teaspoon sea salt

→ Chimichurri Sauce

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

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Remove the outer leaves and trim the stem of each cauliflower head while keeping the core intact. Position the cauliflower stem-side down and slice into 1-inch thick steaks using a large knife; expect 2–3 steaks per head. Reserve any loose florets for another use.
03 - Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides evenly with olive oil, then sprinkle with smoked paprika, garlic powder, black pepper, and sea salt.
04 - Roast cauliflower steaks in the oven for 20 minutes. Carefully flip them and continue roasting for an additional 12 to 15 minutes until golden and tender.
05 - While roasting, combine parsley, cilantro, minced garlic, oregano, olive oil, red wine vinegar, crushed red pepper flakes if using, sea salt, and black pepper in a bowl. Stir well and let rest for at least 10 minutes to allow flavors to meld.
06 - Place roasted cauliflower steaks on plates and spoon chimichurri generously over each. Serve immediately.

# Expert Advice:

01 -
  • Cauliflower transforms into something hearty enough to be a real main, not an afterthought on the plate.
  • The chimichurri is so vibrant and punchy that you'll find yourself making extra just to keep in the fridge.
  • It comes together in under an hour, which means weeknight dinner without the stress.
  • Naturally vegan and gluten-free, but nobody will notice because it's too good to care about labels.
02 -
  • Slice your cauliflower with the core intact or it'll fall apart into florets during roasting—I learned this the hard way after my first attempt crumbled into sad little pieces.
  • Flipping halfway through makes the difference between steaks that are tender inside and creamy on the outside; don't skip this step.
  • Chimichurri tastes exponentially better if you let it sit for at least 10 minutes; the flavors need time to meld and soften the harsh edge of raw garlic.
03 -
  • A sharp chef's knife makes slicing cauliflower so much easier than a dull one; dull knives tear the flesh and make the steaks fall apart during cooking.
  • Room temperature chimichurri tastes more vibrant than cold, so pull it out of the fridge a few minutes before serving.

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