Roasted Cauliflower Chimichurri (Printable)
Golden cauliflower slices roasted to perfection, topped with a fresh and zesty chimichurri sauce.
# 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 Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove leaves and trim stem of cauliflower, keeping core intact. Slice into 3/4-inch thick steaks, reserving remaining florets for other uses.
03 - Arrange steaks on baking sheet. Brush both sides with olive oil and sprinkle with sea salt, black pepper, and smoked paprika if using.
04 - Roast for 20 minutes. Flip gently and roast an additional 10 minutes until golden brown and tender.
05 - Combine parsley, cilantro, red wine vinegar, garlic, crushed red pepper flakes, sea salt, and black pepper in a bowl. Stir in olive oil until thoroughly mixed.
06 - Arrange roasted cauliflower steaks on a platter. Spoon chimichurri sauce generously on top. Serve warm or at room temperature.
# Helpful Tips:
01 -
- Roasting cauliflower transforms it into something crispy outside and creamy inside, nothing like boiled.
- Chimichurri is your secret weapon—it turns any vegetable into restaurant-quality food without much fuss.
- It's naturally vegan and gluten-free, so you can feed almost anyone and feel genuinely proud about it.
02 -
- Slicing cauliflower steaks takes patience and a sharp knife; a dull one will crumble the delicate structure, so use your best blade.
- Don't skip the flip—roasting on both sides is what creates that golden, crispy exterior that makes this dish special.
03 -
- Pat your cauliflower steaks dry before oiling—any moisture on the surface steams instead of roasting, keeping the edges from getting that golden crispness.
- If your oven runs hot, check the steaks a few minutes early; every oven has its own rhythm, and burnt edges on the first try teaches you its personality fast.