Roasted Cauliflower Chimichurri

A friend once served me thick slices of roasted cauliflower at a dinner party, and I was skeptical until I tasted it—golden at the edges, tender inside, crowned with this bright green sauce that tasted like pure herbaceous joy. That night, I realized cauliflower wasn't just a supporting player; it could be the main event. Now whenever I make these steaks, the kitchen fills with that nutty roasted aroma, and I'm transported back to that moment of delicious surprise.

I made this for a dinner where someone mentioned they'd given up meat, and I wanted to prove that plant-based doesn't mean boring. The moment they took a bite and paused—that little pause before the smile—told me everything. Now it's the dish people request, which still surprises me a little.

Ingredients

• Cauliflower heads (2 large): Look for compact, creamy-white heads without brown spots; they roast more evenly and taste sweeter.
• Olive oil (2 tbsp for steaks, 1/2 cup for sauce): Good olive oil matters here—use something you'd actually taste, especially for the chimichurri where it's the carrier for all those herbs.
• Sea salt and black pepper: Season generously; the cauliflower needs enough salt to taste like something.
• Smoked paprika (1/2 tsp, optional): It adds a whisper of smokiness that deepens the roasted flavor without overwhelming anything.
• Fresh flat-leaf parsley (1 cup): Curly parsley gets bitter; flat-leaf stays bright and herbaceous even when minced fine.
• Fresh cilantro (1/4 cup): If cilantro tastes like soap to you genetically, use more parsley instead—no shame in that.
• Red wine vinegar (3 tbsp): This is what makes chimichurri sing; it cuts through the richness and wakes up your palate.
• Garlic (3 cloves, minced): Don't use pre-minced; fresh garlic stays bright and sharp in a raw sauce.
• Crushed red pepper flakes (1/2 tsp): Start here and taste as you go; some batches are hotter than others.

Instructions

Get your oven ready and prep the pan:

Preheat to 425°F and line your baking sheet with parchment—it prevents sticking and makes cleanup actual cleanup instead of a geological excavation. Have everything measured before you start; this part moves fast once you begin slicing.

Transform the cauliflower into steaks:

Remove the outer leaves and trim the stem while keeping the core intact; that core is what holds each slice together. Cut thick steaks about 3/4-inch wide—thinner slices dry out, thicker ones stay raw in the middle. You'll get 2 or 3 steaks per head, and the leftover florets are perfect for roasting separately or saving for soup.

Season and brush with intention:

Lay steaks flat on the sheet, brush both sides with olive oil until they glisten, then sprinkle salt, pepper, and paprika like you mean it. The oil is your heat conductor; don't be shy with it.

Roast until golden and tender:

Twenty minutes on the first side, then flip carefully and roast another 10 minutes until the edges are caramelized and a fork slides through the center with gentle pressure. The timing depends on your oven's personality, so start checking around minute 28.

Build the chimichurri while cauliflower roasts:

Combine parsley, cilantro, vinegar, minced garlic, red pepper flakes, salt, and pepper in a bowl. Taste and adjust the heat and salt, then stir in the olive oil until it comes together as a vibrant, chunky sauce.

Bring it all together:

Arrange your golden steaks on a platter and spoon chimichurri generously over the top, letting it pool around the edges. Serve warm or at room temperature—both work beautifully.

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There's something almost ceremonial about presenting these steaks to the table—the vivid green sauce against the caramelized gold feels like you've done something worth celebrating. People linger over them, which for a vegetable, is its own kind of victory.

The Magic of Thick Slices

The thickness is everything with cauliflower steaks. Thin slices become lacy and delicate; they'll crisp up beautifully but feel more like a side than a main. Three-quarter-inch thickness gives you enough substance to hold sauce, enough surface area to caramelize, and enough interior to stay tender. It's the sweet spot that took me a few batches to figure out, but now I can't imagine doing it any other way.

Chimichurri Variations

Chimichurri is forgiving in the best way. If you're out of cilantro, use more parsley—the sauce doesn't need both herbs to be brilliant. Some people add a spoonful of sherry vinegar or a squeeze of lemon for extra brightness; I've done both and neither broke anything. The red pepper flakes are adjustable too; go gentle if you're feeding people who prefer milder food, or double down if you like heat that lingers.

Serving Ideas and Pairings

These steaks are confident enough to stand alone as a main course, but they're also generous teammates to grains and other vegetables. I've served them over fluffy quinoa, alongside roasted root vegetables, and even tucked into a grain bowl with tahini dressing. The chimichurri works with almost anything, which is why I often make extra sauce and keep it in the fridge for salads, toast, or drizzling over soups. Wine pairing-wise, a crisp Sauvignon Blanc is the obvious choice, but a light chilled red also works if you prefer a little more body.

• Make extra chimichurri—it keeps for a week and transforms scrambled eggs, avocado toast, and roasted potatoes into something memorable.
• Serve these at room temperature for an elegant dinner or warm straight from the oven for comfort.
• Leftovers are excellent cold the next day, which makes them ideal for meal prep or packed lunches.

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This recipe changed how I think about vegetable mains—not as alternatives to something better, but as dishes that are complete and satisfying in their own right. That's the whole story right there.

Recipe FAQs

→ How thick should the cauliflower steaks be?

Cut the cauliflower into slices about 3/4 inch thick to ensure even roasting and tender texture.

→ Can I prepare the chimichurri sauce ahead of time?

Yes, the chimichurri sauce can be mixed in advance, allowing the flavors to meld nicely before serving.

→ What temperature is best for roasting?

Roast at 425°F (220°C) to achieve a golden, caramelized exterior while keeping the inside tender.

→ Are there any good alternatives to cilantro in the sauce?

Yes, swapping cilantro for extra parsley provides a milder herb flavor without altering the sauce’s freshness.

→ What dishes pair well with roasted cauliflower steaks?

Serve alongside quinoa, rice, grilled vegetables, or enjoy with a crisp white or light red wine for a balanced meal.