Roasted Cauliflower Steaks Chimichurri

I pulled a whole cauliflower from the farmers market bag one Saturday and stared at it, wondering how to make it feel like dinner instead of a side thought. Slicing it into thick steaks felt almost defiant, like I was giving vegetables the same care I'd give a good cut of meat. When they came out of the oven bronzed and caramelized, I knew I'd stumbled onto something that didn't need an apology or a protein on the side.

The first time I made this for friends, I worried it wouldn't be filling enough, so I almost roasted chicken as backup. But after the second round of servings and someone scraping the chimichurri bowl clean with a spoon, I realized I'd been underestimating what vegetables could do when you let them take center stage.

Ingredients

• Cauliflower heads: Choose heavy, tight heads with minimal browning, and keep the core intact so the steaks hold together during roasting.
• Olive oil for roasting: Don't skimp here, it's what creates those golden, crispy edges that make the dish craveable.
• Sea salt: Use flaky or coarse salt for a cleaner taste that doesn't get lost in the oven heat.
• Black pepper: Freshly cracked makes a difference, especially since it sits on the surface and you taste it in every bite.
• Smoked paprika: Optional but worth it for a subtle warmth and color that makes the cauliflower look even more inviting.
• Fresh parsley: The backbone of chimichurri, use flat-leaf for the best texture and flavor.
• Fresh cilantro: Adds brightness, but if you're not a fan, just use more parsley.
• Garlic cloves: Mince them finely so they distribute evenly and mellow just enough in the oil and vinegar.
• Fresh oregano: If you can find it, the flavor is more vibrant than dried, but dried works in a pinch.
• Extra-virgin olive oil: This is your chimichurri base, so use one you'd happily dip bread into.
• Red wine vinegar: The acidity cuts through the richness and wakes up all the herbs.
• Red pepper flakes: Just enough to add a gentle warmth without overwhelming the fresh flavors.

Instructions

Preheat and Prep:

Heat your oven to 425°F and line a big baking sheet with parchment so nothing sticks. This high heat is what gives you those caramelized edges.

Slice the Cauliflower:

Trim the leaves and stem but leave the core, then cut two thick center steaks from each head. The florets that fall off aren't wasted, toss them on the pan or save them for soup.

Season the Steaks:

Lay the steaks flat, brush both sides with olive oil, and season generously with salt, pepper, and paprika. Make sure every surface gets coated so the flavor goes deep.

Roast Until Golden:

Roast for 20 minutes, flip carefully with a spatula, then roast another 10 to 12 minutes until they're fork-tender and beautifully browned. The smell will fill your kitchen and make you impatient.

Make the Chimichurri:

While the cauliflower roasts, mix parsley, cilantro, garlic, oregano, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl. Let it sit so the garlic softens and the flavors marry.

Serve and Drizzle:

Plate the hot cauliflower steaks and spoon chimichurri generously over the top. Serve immediately while everything is warm and vibrant.

Save

One evening I served this with nothing but crusty bread and a simple salad, and my partner looked up mid-bite and said it tasted like something you'd order at a restaurant. That's when I realized this recipe had earned a permanent spot in the rotation, not as a substitution, but as the main event.

Getting the Best Texture

The secret to tender insides and crispy edges is high heat and patience. If you pull them out too early, they'll be firm and underwhelming, but if you let them go until they're deeply golden, the natural sugars caramelize and the texture becomes almost meaty. A quick broil at the end can add extra char if you like things on the crispy side.

Making Chimichurri Ahead

I've made chimichurri the night before and kept it in a jar in the fridge, and honestly, it tastes even better the next day after everything has mingled. Just bring it to room temperature and give it a stir before serving, because cold olive oil dulls the brightness. It also keeps for up to two days, so you can use leftovers on grilled vegetables, eggs, or grain bowls.

Serving Suggestions and Pairings

This dish shines as a main with quinoa or roasted potatoes on the side, but it also works beautifully as a starter or part of a bigger spread. I've served it alongside grilled chicken for mixed eaters, and it held its own without feeling like an afterthought.

• Pair it with a crisp white wine or sparkling water with lime for a refreshing contrast.
• Add a dollop of hummus or tahini under the chimichurri for extra richness.
• Serve with warm flatbread to soak up every last bit of sauce.

Save

This recipe taught me that vegetables don't need to be complicated to feel complete. Sometimes all they need is heat, good oil, and a sauce that loves them back.

Recipe Questions & Answers

→ How do you prepare cauliflower steaks for roasting?

Trim leaves and stem while keeping the core intact, then slice cauliflower into 1 to 1½ inch thick steaks. Brush with olive oil and season before roasting.

→ What makes chimichurri sauce flavorful?

Fresh herbs like parsley and oregano combined with garlic, red wine vinegar, olive oil, and a touch of red pepper flakes create a vibrant, tangy sauce.

→ Can the chimichurri be made in advance?

Yes, it can be prepared up to two days ahead and kept refrigerated. Bring to room temperature before serving.

→ How do you achieve crispier cauliflower steaks?

After roasting, briefly broil the steaks for 2 to 3 minutes to develop a crisper exterior.

→ What dishes pair well with roasted cauliflower and chimichurri?

This combination is excellent alongside quinoa, rice, or fresh salads, complementing the herbaceous flavors.