Roasted Cauliflower Chimichurri (Printable)

Golden roasted cauliflower steaks dressed with fresh chimichurri, perfect as a main or side dish.

# What You’ll Need:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground black pepper
06 - 1 teaspoon sea salt

→ Chimichurri Sauce

07 - 1 cup fresh flat-leaf parsley, finely chopped
08 - ¼ cup fresh cilantro, finely chopped
09 - 3 cloves garlic, minced
10 - 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
11 - ½ cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - ½ teaspoon crushed red pepper flakes (optional)
14 - ½ teaspoon sea salt
15 - ¼ teaspoon ground black pepper

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove outer leaves and trim stems of cauliflower heads, keeping core intact. Place each head stem-side down and slice into 1-inch thick steaks. Reserve loose florets for another use.
03 - Arrange cauliflower steaks on the prepared baking sheet. Brush both sides with olive oil, then evenly sprinkle smoked paprika, garlic powder, black pepper, and sea salt.
04 - Roast in the oven for 20 minutes. Carefully flip steaks and roast for an additional 12 to 15 minutes until golden brown and tender.
05 - Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, crushed red pepper flakes (if using), sea salt, and black pepper in a small bowl. Stir well and allow flavors to meld for at least 10 minutes.
06 - Plate the roasted cauliflower steaks and spoon the chimichurri sauce generously over them. Serve immediately.

# Expert Advice:

01 -
  • The steaks actually taste hearty and satisfying, nothing like diet food pretending to be real food.
  • Chimichurri transforms everything it touches, turning simple roasted vegetables into something people genuinely crave.
  • You can have dinner on the table in under an hour with almost no cleanup.
02 -
  • Slice your steaks as evenly thick as possible so they roast at the same rate; uneven steaks mean some will dry out while others stay raw in the middle.
  • Don't crowd the baking sheet, because if the steaks touch, they'll steam instead of roast, and you'll lose all those crispy edges.
  • Make the chimichurri at least 10 minutes before serving; time lets the garlic soften and all those herbs marry into something greater than their individual parts.
03 -
  • Pat the cauliflower steaks dry with a clean kitchen towel before seasoning; any lingering moisture will steam them instead of roast them into golden pieces.
  • Use a sturdy spatula when flipping so your beautiful steaks don't crumble or crack mid-flip, and work gently but confidently.

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