Cauliflower steaks are thick-cut slabs of cauliflower, roasted until golden and tender, then topped with a bright, zesty chimichurri sauce bursting with herbs, garlic, and chili. This dish is plant-forward, gluten-free, and perfect for a light entrée or hearty side, showcasing just how satisfying vegetables can be when treated with love.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsFor the Cauliflower
1 large head of cauliflower
2 tbsp olive oil
½ tsp smoked paprika (optional)
Salt and pepper, to taste
For the Chimichurri Sauce
1 cup fresh parsley (packed)
¼ cup fresh cilantro (optional, or more parsley)
2 cloves garlic
½ tsp red pepper flakes (or to taste)
2 tbsp red wine vinegar
½ cup olive oil
Salt and pepper, to taste
Juice of ½ lemon (optional, for added brightness)
Prep the Cauliflower
1
Preheat oven to 425°F (220°C).
Remove the outer leaves of the cauliflower but keep the core intact.
Slice the cauliflower into ¾- to 1-inch thick “steaks.” You’ll get 2–3 full steaks; remaining florets can be roasted alongside.
Place on a parchment-lined baking sheet, brush both sides with olive oil, and season with salt, pepper, and paprika if using.
Roast
Make the Chimichurri
3
In a food processor or blender, combine parsley, cilantro (if using), garlic, red pepper flakes, and red wine vinegar. Pulse until roughly chopped.
Stream in olive oil and lemon juice, pulsing until you get a slightly chunky sauce. Season with salt and pepper to taste.
Serve
4
Plate roasted cauliflower steaks and spoon chimichurri generously over the top.
Garnish with extra herbs or lemon zest if desired.
Suggested Pairings
5
Serve with quinoa, couscous, or grilled polenta
Pairs beautifully with roasted carrots or a citrusy arugula salad
Add toasted pine nuts or crumbled feta for extra flair
Ingredients For the Cauliflower
1 large head of cauliflower
2 tbsp olive oil
½ tsp smoked paprika (optional)
Salt and pepper, to taste
For the Chimichurri Sauce
1 cup fresh parsley (packed)
¼ cup fresh cilantro (optional, or more parsley)
2 cloves garlic
½ tsp red pepper flakes (or to taste)
2 tbsp red wine vinegar
½ cup olive oil
Salt and pepper, to taste
Juice of ½ lemon (optional, for added brightness)
Directions Prep the Cauliflower
1
Preheat oven to 425°F (220°C).
Remove the outer leaves of the cauliflower but keep the core intact.
Slice the cauliflower into ¾- to 1-inch thick “steaks.” You’ll get 2–3 full steaks; remaining florets can be roasted alongside.
Place on a parchment-lined baking sheet, brush both sides with olive oil, and season with salt, pepper, and paprika if using.
Roast
Make the Chimichurri
3
In a food processor or blender, combine parsley, cilantro (if using), garlic, red pepper flakes, and red wine vinegar. Pulse until roughly chopped.
Stream in olive oil and lemon juice, pulsing until you get a slightly chunky sauce. Season with salt and pepper to taste.
Serve
4
Plate roasted cauliflower steaks and spoon chimichurri generously over the top.
Garnish with extra herbs or lemon zest if desired.
Suggested Pairings
5
Serve with quinoa, couscous, or grilled polenta
Pairs beautifully with roasted carrots or a citrusy arugula salad
Add toasted pine nuts or crumbled feta for extra flair
Roasted Cauliflower Steak with Chimichurri
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