Roasted Cauliflower Steaks Chimichurri (Printable)

Golden roasted cauliflower steaks paired with fresh, herby chimichurri for a flavorful plant-based option.

# Ingredient List:

→ Cauliflower Steaks

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

→ Chimichurri Sauce

07 - 1 cup fresh flat-leaf parsley, finely chopped
08 - 1/4 cup fresh cilantro, finely chopped
09 - 3 garlic cloves, minced
10 - 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
11 - 1/2 cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon ground black pepper

# Directions:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Remove outer leaves and trim stems, keeping the core. Slice each head into 1-inch thick steaks, yielding 2-3 per head; reserve loose florets for another use.
03 - Place steaks on the baking sheet. Brush both sides with olive oil, then season evenly with smoked paprika, garlic powder, black pepper, and sea salt.
04 - Roast for 20 minutes. Flip each steak carefully and continue roasting for 12-15 minutes until golden and tender.
05 - Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, red pepper flakes (if using), sea salt, and black pepper in a bowl. Stir well and let rest at room temperature for at least 10 minutes.
06 - Plate the roasted cauliflower steaks and spoon the chimichurri sauce generously over them. Serve immediately.

# Expert Tips:

01 -
  • Roasted cauliflower develops a crispy, caramelized exterior and creamy interior that tastes nothing like a side dish.
  • The chimichurri can be made ahead and actually improves as it sits, making this feel effortless even when hosting.
  • It's the kind of meal that satisfies everyone—no separate cooking needed, no apologies about the protein.
02 -
  • Don't skip flipping the steaks halfway through—one side won't get the golden, caramelized crust that makes this dish worth making.
  • The chimichurri tastes exponentially better when the herbs have time to sit together; even 10 minutes makes a difference, and making it an hour ahead is even better.
03 -
  • Use a very sharp knife for slicing—a dull one will shred the cauliflower instead of giving you clean steaks.
  • If your steaks are different thicknesses, rotate the thinner ones to the hotter part of the oven so everything finishes at the same time.

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