Roasted cauliflower steaks are a satisfying vegetarian main course or side, featuring thick cauliflower slices that roast to golden perfection.
Topping these steaks with chimichurri sauce adds a fresh, zesty flavor punch inspired by Argentine cuisine.
This recipe is simple to prepare and ideal for a colorful, nutritious meal that impresses any guest.
Why You’ll Love This Recipe
- Roasting cauliflower as thick 'steaks' lets it caramelize, enhancing its natural flavor while keeping a tender interior.
- Argentine chimichurri is a vibrant, herbaceous sauce that complements the mellow cauliflower beautifully.
- The recipe requires minimal ingredients and delivers bold flavors with easy steps, making it accessible for home cooks of all levels.
Roasted Cauliflower Steaks with Chimichurri Sauce
Enjoy hearty roasted cauliflower steaks topped with vibrant Argentine chimichurri sauce, perfect as a vegetarian main or side dish.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 cauliflower steaks with chimichurri sauce
Ingredients
- 1 large head of cauliflower (about 2 pounds / 900 grams), core trimmed
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh parsley, finely chopped (about 15 grams)
- 1/4 cup fresh cilantro, finely chopped (about 7 grams)
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare Cauliflower Steaks Preheat your oven to 425°F (220°C). Remove the leaves of the cauliflower and trim the stem, keeping the core intact. Slice the cauliflower crosswise into about 3/4 inch (2 cm) thick 'steaks' — you should get 3 to 4 good steaks plus some florets from the remaining head.
- Season and Roast Brush both sides of each cauliflower steak lightly with 2 tablespoons olive oil and sprinkle with salt and freshly ground black pepper. Place steaks on a rimmed baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, flipping once halfway through, until golden and tender.
- Make Chimichurri Sauce While cauliflower roasts, combine parsley, cilantro, red wine vinegar, 3 tablespoons olive oil, minced garlic, red pepper flakes, salt, and pepper in a small bowl. Stir well to blend the flavors.
- Serve Place roasted cauliflower steaks on plates and spoon generous amounts of chimichurri sauce on top. Serve warm.
Helpful Tips
- Slice cauliflower steaks carefully to keep them intact; use a large, sharp knife and steady hands.
- Adjust red pepper flakes in chimichurri to suit your heat preference.
- Leftover chimichurri can be stored refrigerated in an airtight container for up to 3 days.
- For even cooking, flip cauliflower steaks gently halfway through roasting.
Storage and Make-Ahead
Store leftover roasted cauliflower steaks in an airtight container in the refrigerator for up to 3 days.
Keep chimichurri sauce separate in a glass jar or airtight container refrigerated for best freshness, up to 3 days.
Reheat cauliflower steaks in a 375°F (190°C) oven for 10 minutes or until warmed through.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, the recipe is naturally vegan, using only plant-based ingredients.
How do I know when the cauliflower steaks are cooked?
They should be tender when pierced with a fork and have a nice golden brown caramelization on the surface.
Can I prepare the chimichurri sauce in advance?
Yes, chimichurri sauce can be made up to 3 days ahead and kept refrigerated in an airtight container.
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