Roasted Cauliflower Steaks Chimichurri (Print Version)

Golden roasted cauliflower steaks are paired with a bright, herbaceous chimichurri sauce for a tasty, wholesome dish.

# What You'll Need:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 3 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - Salt and freshly ground black pepper, to taste

→ Chimichurri Sauce

07 - 1 cup fresh parsley, finely chopped
08 - 1/4 cup fresh cilantro, finely chopped
09 - 2 tbsp fresh oregano, finely chopped (or 2 tsp dried)
10 - 3 garlic cloves, minced
11 - 1/2 cup extra-virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1/2 tsp red pepper flakes (adjust to taste)
14 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove the outer leaves from the cauliflower heads. Trim the stem ends, keeping the core intact.
03 - Slice each cauliflower head into 1-inch thick steaks (you'll get 2-3 intact steaks per head; save loose florets for another use).
04 - Place steaks on the prepared baking sheet. Brush both sides with olive oil and sprinkle evenly with smoked paprika, cumin, garlic powder, salt, and pepper.
05 - Roast in the oven for 25-30 minutes, flipping gently halfway, until golden and tender with crispy edges.
06 - In a medium bowl, combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes. Stir well. Season with salt and pepper to taste. Let stand at room temperature to develop flavors.
07 - To serve, arrange roasted cauliflower steaks on a platter and spoon chimichurri sauce generously over the top. Serve immediately.

# Expert Advice:

01 -
  • The chimichurri keeps in your fridge for days and makes everything taste better
  • You get those gorgeous charred edges without standing over a hot grill
  • Even people who swear they hate cauliflower will ask for seconds
02 -
  • Don't toss the loose florets—roast them on a separate pan and snack on them while you finish cooking
  • Letting the chimichurri sit for 15 minutes before serving makes a huge difference in flavor
  • Cauliflower holds heat well, so let it rest 5 minutes after roasting or you'll burn your mouth
03 -
  • Pat the cauliflower dry after rinsing—excess moisture means steaming instead of roasting
  • Use a sharp knife and apply steady pressure to get clean cuts through the core

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