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Roasted Cauliflower Steaks with Chimichurri photo 3

Roasted Cauliflower Steaks with Chimichurri

Crispy, caramelized cauliflower steaks topped with herbaceous chimichurri for a flavorful, plant‑based dinner
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cauliflower Steaks
  • 1 medium cauliflower cut into 1‑inch thick steaks
  • 2 tablespoons olive oil
  • 1 smoked paprika
  • 1 tsp salt to taste
  • 1/2 tsp black pepper
Chimichurri Sauce
  • 1 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 2 cloves garlic roasted for mellow flavor
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 Large skillet

Method
 

Roast the Cauliflower Steak
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Pat the cauliflower steaks dry, then drizzle with 2 tbsp olive oil. Sprinkle with smoked paprika, salt, and pepper. Lay them cut side down on the sheet.
  3. Roast for 20 minutes, flipping halfway through, until edges are golden and the center is tender.
Prepare Chimichurri Sauce
  1. In a blender, combine parsley, cilantro, roasted garlic, oregano, red pepper flakes, vinegar, salt, pepper, and 3 tbsp olive oil. Pulse until a chunky paste forms.
  2. If the sauce is too thick, add a splash of water. Taste and adjust seasoning.
Serve
  1. Transfer roasted cauliflower steaks to a serving platter. Drizzle with chimichurri and sprinkle with fresh lemon zest.
  2. Serve immediately with your choice of protein or grain.

Notes

Store leftover cauliflower steaks in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or skillet. Chimichurri can be kept in the fridge for up to 1 week.