Roasted Cauliflower Steaks Chimichurri

The first time I served cauliflower as a main course, my brother took one look at the platter and asked where the rest of dinner was. Fifteen minutes later, he was asking for the recipe. That's the thing about cauliflower steaks—they transform from humble vegetable into something that commands the whole table's attention when you treat them right.

Last summer, I made these for a dinner party where half the guests were dedicated meat eaters. The platter was clean before I even sat down, and someone actually asked if I could make it again next weekend instead of ordering takeout. Sometimes the simplest vegetables become the ones people remember most.

Ingredients

• 2 large heads cauliflower: Look for tight, white heads with no discoloration or soft spots
• 3 tbsp olive oil: Help the spices cling and promote even browning
• 1 tsp smoked paprika: Gives that subtle smoky depth without a grill
• 1/2 tsp ground cumin: Earthy warmth that complements cauliflower's nuttiness
• 1/2 tsp garlic powder: Distributes evenly better than fresh garlic here
• Salt and freshly ground black pepper: Don't be shy—cauliflower can handle a generous hand
• 1 cup fresh parsley: The backbone of classic chimichurri, bright and grassy
• 1/4 cup fresh cilantro: Adds fresh, citrusy notes that wake up the sauce
• 2 tbsp fresh oregano: Piney, aromatic herb that gives authentic depth
• 3 garlic cloves: Raw garlic should be bold—that's the whole point
• 1/2 cup extra-virgin olive oil: Use the good stuff since it's barely cooked
• 2 tbsp red wine vinegar: Cuts through the rich oil and adds brightness
• 1/2 tsp red pepper flakes: Adjust to your heat tolerance

Instructions

Get your oven ready:

Preheat to 425°F and line a large baking sheet with parchment paper for easier cleanup.

Prep your cauliflower:

Remove the outer leaves, trim the stem end while keeping the core intact, then slice each head into 1-inch thick steaks—you'll get 2-3 intact ones per head.

Season generously:

Brush both sides with olive oil and sprinkle evenly with smoked paprika, cumin, garlic powder, salt, and pepper.

Roast until golden:

Cook for 25-30 minutes, flipping halfway, until tender with crispy, caramelized edges.

Make the chimichurri:

Combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes in a medium bowl.

Let it rest:

Season the sauce with salt and pepper, then let it stand at room temperature to develop deeper flavors.

Bring it together:

Arrange roasted cauliflower steaks on a platter and spoon chimichurri generously over the top before serving.

Save

My roommate started requesting this every Monday night, calling it our reset meal. There's something about cutting into those thick, charred slabs with all that vibrant sauce on top that makes everything feel right again, like the kitchen is doing its job properly.

Getting The Perfect Sear

Don't rush the slicing—those 1-inch thick steaks need substance to hold up through roasting. Too thin and they'll dry out, too thick and they'll steam instead of developing those gorgeous caramelized edges that make this dish special.

Making Ahead

The chimichurri actually improves after a day in the fridge, so I often double the batch and keep some around for drizzling over roasted potatoes, grilled chicken, or just straight onto crusty bread when no one's watching.

Serving Suggestions

These steaks hold their own as a main, especially when you pile them high with extra chimichurri and maybe some crumbled feta or toasted pine nuts if you're feeling fancy.

• Serve over a bed of fluffy quinoa or couscous to catch all that sauce
• Add a simple green salad with lemon vinaigrette on the side
• Keep extra napkins nearby—chimichurri has a way of getting everywhere

Save

Trust me when I say you'll want to double the chimichurri recipe from the start. Once you taste it on everything, you'll thank yourself.

Recipe FAQs

→ How do you slice cauliflower into steaks?

Remove outer leaves and trim the stem end while keeping the core intact. Slice each head crosswise into 1-inch thick sections to create steak-like slices.

→ What spices enhance the cauliflower before roasting?

A combination of smoked paprika, ground cumin, garlic powder, salt, and freshly ground black pepper adds smoky, warm flavors to the cauliflower.

→ How is the chimichurri sauce prepared?

Finely chop fresh parsley, cilantro, and oregano. Mix with minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Let it rest to develop flavors.

→ Can chimichurri be made ahead of time?

Yes, the chimichurri can be prepared in advance and refrigerated for up to three days without losing its vibrant taste.

→ What are good serving suggestions with this dish?

This combination pairs well with quinoa, lentils, or grilled vegetables, making it a versatile choice for any meal.

→ How to achieve crispy edges on cauliflower steaks?

Brush both sides evenly with olive oil and roast on a parchment-lined sheet at 425°F, flipping halfway to ensure even browning and crispiness.