Roasted Cauliflower Steaks with Chimichurri (Printable version)

Golden roasted cauliflower slices topped with zesty fresh herb sauce for a satisfying vegetarian dish.

# What you need:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste

→ Chimichurri Sauce

07 - 1 cup fresh parsley, finely chopped
08 - 1/4 cup fresh cilantro, finely chopped
09 - 2 tablespoons fresh oregano, finely chopped
10 - 3 garlic cloves, minced
11 - 1/2 cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red pepper flakes
14 - Salt and freshly ground black pepper, to taste

# How To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves from cauliflower heads. Trim stem ends, keeping core intact.
03 - Slice each cauliflower head into 1-inch thick steaks, yielding 2-3 intact steaks per head.
04 - Place steaks on baking sheet. Brush both sides with olive oil. Sprinkle evenly with smoked paprika, cumin, garlic powder, salt, and pepper.
05 - Roast for 25-30 minutes, flipping halfway, until golden and tender with crispy edges.
06 - Combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes in a medium bowl. Stir well. Season with salt and pepper. Let stand to develop flavors.
07 - Arrange roasted cauliflower steaks on platter. Spoon chimichurri sauce generously over top. Serve immediately.

# Expert Advice:

01 -
  • The chimichurri sauce keeps for days and transforms everything from roasted potatoes to grilled bread
  • You get all the satisfaction of a hearty main dish with almost zero effort and zero meat
02 -
  • Dont toss those loose cauliflower florets that break off when slicing, roast them alongside the steaks for the cook to snack on
  • The chimichurri tastes better if it sits for at least 15 minutes, so make it first if you are planning ahead
03 -
  • Use a very sharp knife and press down firmly instead of sawing back and forth to get clean cuts
  • Let the roasted cauliflower rest for 5 minutes before serving so it holds its shape better

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