Golden, caramelized cauliflower steaks roasted to perfection, served with a vibrant and herbaceous chimichurri sauce—an elegant, plant-based centerpiece full of bold flavor and color.

Why You’ll Love This Recipe

This dish is a celebration of simple ingredients brought to life with bold flavors and refined presentation. The roasted cauliflower becomes tender with a crisp edge, providing a satisfying base for the punchy, zesty chimichurri. It’s naturally vegan, gluten-free, and nutrient-rich, making it ideal for anyone seeking a wholesome yet indulgent main course. Whether you’re cooking for a dinner party or a weekday meal, these cauliflower steaks are easy to prepare, visually striking, and absolutely delicious.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cauliflower Steaks:
1 large head of cauliflower
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste

For the Chimichurri Sauce:
1/2 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/3 cup olive oil
Salt and black pepper to taste

directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Remove the outer leaves from the cauliflower and trim the stem, keeping the core intact. Slice the cauliflower vertically into 1-inch thick “steaks.” You should get about 2–3 full steaks from one head.
Brush both sides of each steak with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
Place the cauliflower steaks on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
Meanwhile, prepare the chimichurri sauce. In a bowl, whisk together the parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper until fully combined.
Once the cauliflower steaks are roasted, transfer them to serving plates. Drizzle chimichurri sauce over the top and serve warm, with extra sauce on the side if desired.

Servings and timing

This recipe serves 2 as a main dish or 3–4 as a side.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Grilled version: Grill the cauliflower steaks instead of roasting for a smoky flavor and charred texture.
Add toppings: Garnish with toasted pine nuts or a sprinkle of vegan cheese for added richness.
Spice it up: Add a pinch of cayenne pepper to the seasoning blend or a dash of hot sauce to the chimichurri.
Herb substitution: Use all parsley if cilantro is not preferred, or replace with fresh oregano for a slightly different flavor.
Citrus twist: Add a squeeze of lemon or lime juice to the chimichurri for extra brightness.

storage/reheating

Store leftover cauliflower steaks and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat the steaks in a 350°F (175°C) oven for about 10 minutes until warmed through. The chimichurri should be brought to room temperature and stirred before serving. Avoid microwaving the chimichurri as it may alter its fresh flavor.

FAQs

How do I keep the cauliflower steaks from falling apart?

Cut from the center of the cauliflower where the stem helps hold the florets together. Use a sharp knife and handle the steaks gently.

Can I prepare this dish in advance?

Yes, you can roast the cauliflower and make the chimichurri ahead of time. Reheat the steaks in the oven and serve with freshly stirred chimichurri.

Is chimichurri spicy?

It has a mild heat from red pepper flakes, but the level can be adjusted to your taste.

What can I serve with cauliflower steaks?

Serve with quinoa, roasted potatoes, or a fresh green salad for a complete meal.

Can I use frozen cauliflower?

Fresh cauliflower is strongly recommended for the best texture and slicing. Frozen cauliflower florets will not hold together as steaks.

Is this dish vegan?

Yes, both the cauliflower steaks and the chimichurri sauce are naturally vegan.

What if I don’t like cilantro?

You can omit it or replace it with more parsley or another herb like basil or oregano.

Can I make the chimichurri in a blender?

Yes, but pulse gently to keep some texture. Over-blending may turn it into a paste.

Does this work as a side dish?

Absolutely. Serve smaller portions as an elegant side for grilled meats or grain bowls.

How long does chimichurri last?

Stored in an airtight container in the refrigerator, it stays fresh for up to one week.

Conclusion

Roasted Cauliflower Steaks with Chimichurri is a vibrant, plant-forward dish that delivers maximum flavor with minimal ingredients. It’s a versatile recipe that suits many diets and occasions, providing a healthy, satisfying alternative to traditional meat-centered meals. Whether enjoyed as a main course or a striking side, this dish is sure to impress with its colorful presentation and bold, herbaceous taste.