Roasted Cauliflower Chimichurri (Printable version)

Golden roasted cauliflower steaks paired with a zesty, herb-packed chimichurri for an easy plant-based dish.

# What you need:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika (optional)

→ Chimichurri Sauce

06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 1/4 cup fresh cilantro, finely chopped
08 - 3 tablespoons red wine vinegar
09 - 3 cloves garlic, minced
10 - 1/2 teaspoon crushed red pepper flakes (adjust to taste)
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/2 cup extra-virgin olive oil

# How To:

01 - Set oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove leaves and trim stems of cauliflower heads, keeping core intact. Slice each into 3/4-inch thick steaks, reserving extra florets.
03 - Place steaks on baking sheet, brush both sides with olive oil, then season with sea salt, black pepper, and smoked paprika if using.
04 - Roast for 20 minutes, flip carefully, then roast another 10 minutes until golden and tender.
05 - Combine parsley, cilantro, red wine vinegar, garlic, red pepper flakes, sea salt, and black pepper in a bowl. Stir in olive oil until well incorporated.
06 - Arrange roasted cauliflower steaks on a platter. Spoon chimichurri generously over the top. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The cauliflower gets deeply golden and tender, with crispy, caramelized edges that taste almost nutty.
  • The chimichurri is bright, garlicky, and herby, cutting through the richness of the roasted vegetable perfectly.
  • It looks impressive on the plate, but the technique is forgiving and the prep is straightforward.
  • This works as a hearty main or a stunning side, and leftovers taste great cold or reheated.
02 -
  • The core is what keeps the steak intact, so don't cut it out when you're trimming the cauliflower.
  • Don't skip flipping the steaks halfway through roasting. It ensures even browning and prevents one side from getting too dark.
  • Let the chimichurri sit for a few minutes before serving. The flavors marry and the vinegar mellows slightly.
03 -
  • Make the chimichurri a few hours ahead so the garlic mellows and the flavors deepen.
  • Use a sharp knife when slicing the cauliflower. A dull blade will cause the steaks to crumble.
  • If your cauliflower heads are small, slice them thicker so you still get sturdy steaks that hold up during roasting.

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