Roasted Cauliflower Steaks Chimichurri (Printer-friendly)
Thick cauliflower steaks roasted to tender perfection with a fresh, herbaceous chimichurri topping.
# What You’ll Need:
→ Cauliflower Steaks
01 - 2 large cauliflower heads
02 - 2 tbsp olive oil
03 - ½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper
→ Chimichurri Sauce
07 - 1 cup fresh flat-leaf parsley, finely chopped
08 - ½ cup fresh cilantro, finely chopped
09 - 3 garlic cloves, minced
10 - 1 small shallot, finely minced
11 - 1 tsp dried oregano
12 - ½ tsp red pepper flakes
13 - ⅓ cup extra-virgin olive oil
14 - 2 tbsp red wine vinegar
15 - ½ tsp sea salt
16 - ¼ tsp black pepper
17 - Juice of ½ lemon
# How-To Guide:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove the leaves and trim the stem ends from each cauliflower, keeping the core intact. Slice each cauliflower vertically into 1-inch-thick steaks (you should get 2–3 steaks per head; save extra florets for another use).
03 - Arrange the cauliflower steaks on the prepared baking sheet. Brush both sides with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper.
04 - Roast for 25–30 minutes, flipping carefully halfway through, until the cauliflower is golden and fork-tender.
05 - In a bowl, combine parsley, cilantro, garlic, shallot, oregano, red pepper flakes, olive oil, red wine vinegar, salt, pepper, and lemon juice. Mix well and let sit for at least 10 minutes to develop flavor.
06 - Transfer roasted cauliflower steaks to serving plates and generously spoon chimichurri sauce over the top. Serve immediately.
# Expert Advice:
01 -
- The contrast between the smoky, caramelized cauliflower and the bright, punchy chimichurri is absolutely addictive
- Its one of those rare vegetarian dishes that feels genuinely substantial and satisfying, even to confirmed carnivores
02 -
- Resist the urge to cut thinner steaks thinking they will cook faster, they will just fall apart when you try to flip them
- The chimichurri tastes better if you make it ahead and let it sit, the garlic mellows and the herbs bloom
03 -
- Save the cauliflower florets that break off during cutting, roast them alongside the steaks for the cook to snack on
- Pat the cauliflower steaks dry with paper towels before oiling them for better browning