Roasted Cauliflower Steaks Chimichurri (Printable version)

Golden roasted cauliflower slices paired with herby chimichurri bring a vibrant taste to your plate.

# What you need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 3 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp black pepper
05 - ½ tsp smoked paprika (optional)

→ Chimichurri Sauce

06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - ¼ cup fresh cilantro, finely chopped (optional)
08 - 4 garlic cloves, minced
09 - 2 tbsp fresh oregano leaves, chopped or 2 tsp dried oregano
10 - ½ cup extra-virgin olive oil
11 - 3 tbsp red wine vinegar
12 - ½ tsp red pepper flakes
13 - ½ tsp sea salt
14 - ¼ tsp black pepper

# How To:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Remove green leaves and trim stems of cauliflower heads, keeping cores intact. Slice each into two thick steaks about 1 to 1½ inches thick, reserving any loose florets for other uses.
03 - Arrange steaks on the baking sheet, brush both sides with olive oil, then evenly sprinkle with sea salt, black pepper, and smoked paprika if using.
04 - Roast for 20 minutes, then carefully flip each steak and continue roasting for an additional 10 to 12 minutes until golden and tender.
05 - Combine parsley, optional cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, sea salt, and black pepper in a bowl. Stir well and let sit for at least 10 minutes to develop flavors.
06 - Plate the warm cauliflower steaks and generously drizzle with chimichurri sauce before serving.

# Expert Advice:

01 -
  • The cauliflower gets crispy edges and a creamy center without any frying or breading.
  • Chimichurri brings bright, garlicky flavor that makes every bite feel alive and intentional.
  • It's impressive enough for guests but simple enough for a Tuesday night when you want something that feels special.
02 -
  • Don't skip flipping the steaks halfway through, it's the only way to get even browning on both sides.
  • Let the chimichurri sit for at least 10 minutes before serving so the raw garlic mellows and the oil carries all the herby flavor.
  • If your cauliflower heads are small, you might only get one good steak per head, so buy an extra if you're feeding more than two.
03 -
  • Use a pastry brush to coat the cauliflower evenly with oil, it prevents dry spots and ensures consistent browning.
  • If you love garlic but want it milder, let the chimichurri sit for 30 minutes or more before serving.
  • Save any leftover chimichurri in a small jar, it transforms scrambled eggs, roasted carrots, or even plain rice into something memorable.

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