Roasted Cauliflower Chimichurri

I was skeptical the first time someone called cauliflower a steak, but after slicing into a thick, caramelized slab fresh from the oven, I understood. The edges had crisped into something almost meaty, and when I spooned that sharp, garlicky chimichurri over the top, it didn't feel like a compromise at all. It felt like the main event.

I made this for a friend who swore she hated cauliflower, and she ended up scraping the pan for every last bit of chimichurri-soaked char. She texted me the next day asking for the recipe, which is the highest compliment I know. Now it's my go-to when I want to prove that vegetables can hold their own.

Ingredients

• Cauliflower heads: Look for tight, heavy heads with no brown spots; the core holds everything together, so don't trim it away.
• Olive oil: Use a good one for brushing the steaks, it helps them brown beautifully and keeps them from drying out.
• Sea salt: Coarse salt clings better and seasons more evenly than table salt.
• Black pepper: Freshly cracked makes a real difference here, especially against the sweetness of roasted cauliflower.
• Smoked paprika: Optional, but it adds a subtle warmth and deepens the color in a way I always appreciate.
• Fresh flat-leaf parsley: The backbone of chimichurri; use the freshest you can find and chop it fine but not to a paste.
• Fresh cilantro: I love the brightness it adds, but if you're in the cilantro-tastes-like-soap camp, just use more parsley.
• Garlic cloves: Mince them small so they distribute evenly and mellow just enough in the oil.
• Fresh oregano: If you can find it fresh, it's worth it; dried works too, just use less.
• Extra-virgin olive oil: This is where quality matters, it carries all the herby, garlicky flavor.
• Red wine vinegar: The acidity cuts through the richness and wakes everything up.
• Red pepper flakes: A gentle heat that lingers without overwhelming the herbs.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment so nothing sticks. This high heat is what gives you those golden, crispy edges.

Cut the Steaks:

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

Season Generously:

Brush both sides with olive oil and season with salt, pepper, and smoked paprika if you're using it. Don't be shy, the seasoning needs to carry through all that cauliflower.

Roast Until Golden:

Roast for 20 minutes, then flip carefully and give them another 10 to 12 minutes. You want them fork-tender with deep brown spots.

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 flavors can get to know each other.

Serve Hot:

Plate the steaks while they're still warm and spoon the chimichurri generously over the top. The sauce soaks into all the nooks and makes every bite sing.

Save

The first time I served this at a dinner party, someone asked if I'd grilled the cauliflower because the char was so deep. I hadn't, but I took the compliment anyway. That's when I realized this dish didn't need to apologize for being vegetarian, it stood on its own.

How to Get Extra Crispy Edges

If you want even more texture, switch to broil for the last 2 to 3 minutes of roasting. Watch it closely though, the line between crispy and burnt is thin, and I've crossed it more than once while distracted by the chimichurri.

Making Chimichurri Ahead

I often make a double batch and keep it in the fridge for up to two days. Just bring it back to room temperature before serving so the olive oil loosens up and the flavors come alive again. It's incredible on roasted vegetables, grilled bread, or straight from the spoon if no one's watching.

Serving Suggestions and Pairings

I like to serve these over a bed of quinoa or alongside a simple arugula salad with lemon. Sometimes I'll add roasted chickpeas for extra protein, or a dollop of tahini if I'm feeling creamy.

• Pair with a crisp white wine or sparkling water with lime.
• Leftovers reheat well in a hot oven, not the microwave.
• Save any extra chimichurri for eggs, grain bowls, or tomorrow's lunch.

Save

This recipe taught me that vegetables don't need to hide behind cheese or breadcrumbs to be exciting. Sometimes all they need is high heat, good oil, and a sauce that refuses to be ignored.

Recipe FAQs

→ How do I cut cauliflower into steaks?

Trim the outer leaves and stem of the cauliflower, then slice it vertically into thick (about 1 to 1½ inch) pieces, ensuring the core holds each steak together.

→ Can I prepare chimichurri sauce ahead of time?

Yes, the chimichurri can be made up to two days in advance and refrigerated. Bring it to room temperature before serving to maximize flavor.

→ What are tips for achieving crispy edges on cauliflower steaks?

Brush the steaks evenly with olive oil and roast at a high temperature. For extra crispiness, broil for 2-3 minutes at the end of roasting.

→ Can I substitute any ingredients in the chimichurri sauce?

If preferred, omit cilantro and use extra parsley. Adjust red pepper flakes to suit spice tolerance.

→ What dishes pair well with roasted cauliflower steaks?

They pair nicely with quinoa, rice, or fresh salads to create a complete, balanced meal.