Roasted Cauliflower Chimichurri (Printable)

Golden roasted cauliflower slices enhanced by a fresh, herby chimichurri topping for a flavorful dish.

# What You Need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon 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 tablespoons fresh oregano leaves, chopped or 2 teaspoons dried oregano
10 - ½ cup extra-virgin olive oil
11 - 3 tablespoons red wine vinegar
12 - ½ teaspoon red pepper flakes
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove green leaves and trim the stems while keeping the core intact. Slice each cauliflower head into two thick steaks, about 1 to 1½ inches thick. Reserve loose florets for other uses.
03 - Arrange steaks on the prepared baking sheet. Brush both sides with olive oil and evenly season with sea salt, black pepper, and smoked paprika if using.
04 - Roast for 20 minutes, then carefully flip each steak and continue roasting for another 10 to 12 minutes until golden brown and tender when pierced with a fork.
05 - While roasting, combine parsley, cilantro if desired, garlic, oregano, olive oil, red wine vinegar, red pepper flakes, sea salt, and black pepper in a bowl. Mix thoroughly and let rest for at least 10 minutes to blend flavors.
06 - Serve the roasted cauliflower steaks hot, generously drizzled with the chimichurri sauce.

# Helpful Tips:

01 -
  • It turns a humble vegetable into something bold and satisfying enough to anchor a meal.
  • The chimichurri is so vibrant and versatile, you'll want to drizzle it on everything for days.
  • It's entirely plant-based but tastes indulgent, especially when those edges get dark and sweet.
  • Minimal prep, maximum flavor, and it looks stunning on the plate without any fuss.
02 -
  • Keep the core intact when you slice, or the steaks will fall apart in the oven.
  • Don't skip flipping them halfway through; both sides need direct heat to caramelize properly.
  • Let the chimichurri sit for at least 10 minutes before serving, the flavors need time to bloom.
03 -
  • Use a large, sharp knife to cut the steaks cleanly; a dull blade will crumble the florets.
  • If your cauliflower heads are small, you might only get one good steak per head, and that's fine.
  • Taste the chimichurri before serving and adjust the vinegar or salt to your liking; it should be bright and punchy.

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