Roasted Cauliflower Steaks Chimichurri (Printable)
Golden roasted cauliflower steaks with a fresh, vibrant chimichurri sauce for a tasty plant-based dish.
# What You Need:
→ Cauliflower Steaks
01 - 2 large cauliflower heads
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
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove outer leaves and trim stems of cauliflower, keeping the core intact. Place each head stem-side down and slice into 1-inch thick steaks, yielding 2 to 3 per head. Reserve loose florets for another use.
03 - Arrange cauliflower steaks on the prepared sheet. Brush both sides evenly with olive oil, then sprinkle smoked paprika, garlic powder, black pepper, and sea salt.
04 - Roast steaks for 20 minutes, carefully flip, then roast an additional 12 to 15 minutes until golden and tender.
05 - While roasting, combine parsley, cilantro, 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 flavors meld for at least 10 minutes.
06 - Plate roasted cauliflower steaks and spoon chimichurri generously over each. Serve immediately.
# Expert Advice:
01 -
- The edges get crispy and caramelized while the inside stays tender, creating this perfect textural contrast that feels almost luxurious.
- Chimichurri transforms a simple roasted vegetable into something that tastes like you spent hours in the kitchen when it really only took minutes.
02 -
- Don't skip the 10-minute rest for the chimichurri, because raw ingredients need time to marry and mellow into something truly special.
- Keep the core intact when slicing or your steaks will fall apart into florets, and you'll lose that drama of a whole slice on the plate.
03 -
- A very sharp knife makes slicing the cauliflower clean and easy, so sharpen yours before you start.
- If your chimichurri tastes too herby or overwhelming, thin it with a splash more olive oil rather than adding more salt, which will bring everything into balance.