Roasted Cauliflower Steaks Chimichurri (Printable)

Golden roasted cauliflower steaks served with a fresh, zesty herb sauce for a flavorful meal.

# What You Need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 3 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp ground black pepper
06 - 1/2 tsp sea salt

→ Chimichurri Sauce

07 - 1 cup fresh parsley, finely chopped
08 - 1/2 cup fresh cilantro, finely chopped
09 - 2 tbsp fresh oregano, finely chopped
10 - 3 cloves garlic, minced
11 - 1/2 cup extra-virgin olive oil
12 - 3 tbsp red wine vinegar
13 - 1/2 tsp red pepper flakes
14 - 1/2 tsp sea salt
15 - 1/4 tsp ground black pepper

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove the leaves and trim the stem of the cauliflower, keeping the core intact. Slice each head into 1-inch thick steaks.
03 - Arrange cauliflower steaks on the prepared baking sheet. Brush both sides with olive oil. Combine smoked paprika, garlic powder, pepper, and salt; sprinkle evenly on both sides.
04 - Roast for 15 minutes, flip steaks carefully, then roast for an additional 12–15 minutes, until golden brown and tender.
05 - In a bowl, combine parsley, cilantro, oregano, and garlic. Stir in olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Mix well and let stand at room temperature.
06 - Arrange roasted cauliflower steaks on a platter and generously spoon chimichurri sauce over each. Serve warm.

# Helpful Tips:

01 -
  • Cauliflower transforms into something elegant enough to serve as your main event, not just a side dish.
  • The chimichurri sauce comes together in minutes but tastes like it's been simmering for hours, making you seem like a kitchen genius.
  • It's naturally vegan, gluten-free, and low-carb without tasting like you're sacrificing anything.
02 -
  • Keep the core intact when slicing—it's the spine that holds your steak together during roasting and flipping.
  • The chimichurri tastes better the longer it sits because the herbs release their oils and the garlic mellows slightly; make it while the cauliflower roasts, not ahead of time.
03 -
  • Pat the cauliflower steaks dry with a kitchen towel before seasoning so the oil adheres better and browning happens faster.
  • Don't crowd the baking sheet; give steaks space so they roast instead of steam, and if needed, use two sheets and rotate them halfway through.

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