Golden Roasted Cauliflower Steaks with Chimichurri

Jump to Recipe

Roasted cauliflower steaks with chimichurri turn one head of cauliflower into a full vegetarian main, no side dishes required. You slice the head into thick planks, roast them hot until the edges go deep brown and the core softens, then spoon on a garlicky, vinegar-sharp parsley sauce.

The technique is simple but the timing matters. Cut the steaks too thin and they crumble apart on the sheet pan before they ever get to caramelize.

I cut through the core every time now, about 2.5 cm / 1 inch thick, and it holds together through flipping and serving. The chimichurri comes together in the time the cauliflower roasts, so this whole plate is done in under an hour with almost no active cooking.

Serve it as a main with grains or alongside grilled protein. Either way, the char on the cauliflower and the raw bite of garlic in the sauce carry the dish.

Why You’ll Love This Recipe

• One head of cauliflower turns into a full vegetarian main
• Chimichurri comes together while the steaks roast, no extra time
• Deep caramelized edges from one high-heat roast, no flipping tricks
• Naturally vegan and gluten-free without substitutions needed

Ingredient Notes

• cauliflower: Pick a head with tight, pale florets and no dark or soft spots. A larger head, around 900 g, gives you four steaks with enough width to hold together.
• parsley: Flat-leaf parsley gives the chimichurri a cleaner, more herbaceous flavor than curly parsley. Chop it by hand for texture instead of pulsing it smooth.
• red wine vinegar: Sherry vinegar works as a substitute and adds a slightly nuttier edge. Skip white vinegar, it reads flat next to the garlic.
• olive oil: Use a decent extra-virgin oil for the chimichurri since it’s eaten raw and its flavor comes through directly.
• garlic: Fresh cloves only here. Jarred minced garlic turns bitter when it sits raw in vinegar and oil for even a few minutes.

Golden Roasted Cauliflower Steaks with Chimichurri

Thick cauliflower steaks roast at 220 C / 425 F until browned and fork-tender, then get topped with a fresh parsley-garlic chimichurri.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Latin American

Calories: 218

Ingredients Method Notes

Ingredients

  

Cauliflower Steaks

• 1 large head cauliflower (about 900 g); leaves trimmed, core left intact
• 3 tbsp olive oil for brushing
• 1 tsp salt
• 1/2 tsp black pepper freshly ground

Chimichurri

• 1 cup fresh flat-leaf parsley finely chopped; packed
• 2 tbsp fresh oregano leaves or 1 tsp dried oregano
• 3 cloves garlic minced
• 2 tbsp red wine vinegar
• 1/3 cup olive oil / 80 ml; extra-virgin
• 1/2 tsp red pepper flakes
• 1/2 tsp salt

Method

 

Roast the Cauliflower Steaks

1. Heat the oven to 220 C / 425 F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment.
2. Trim the leaves off the cauliflower but leave the core intact. Set the head on a cutting board and slice it into 4 steaks, each about 2.5 cm / 1 inch thick, cutting straight through the core so every steak stays attached.
3. Arrange the steaks on the sheet pan. Brush both sides with the 3 tbsp olive oil and season with the salt and pepper.
4. Roast for 15 minutes. Carefully flip each steak with a wide spatula and roast for another 12 to 15 minutes, until the edges are deeply browned and a paring knife slides through the center with slight resistance.

Make the Chimichurri

1. While the cauliflower roasts, combine the parsley, oregano, garlic, red pepper flakes, and salt in a mixing bowl.
2. Stir in the red wine vinegar, then whisk in the olive oil until the sauce comes together. Let it sit for 10 minutes so the garlic mellows.

Plate and Serve

1. Transfer the roasted cauliflower steaks to plates. Spoon the chimichurri generously over the top and serve right away while the edges are still warm and crisp.

Notes

• Cut steaks at least 2.5 cm / 1 inch thick through the core so they don't crumble.
• Roast on parchment, not foil, so the cut edges brown instead of sticking.
• Chop chimichurri herbs by hand for texture, not a smooth puree.
• Save floret trimmings from the ends for another dish instead of discarding them.

Tips for Success

• Slice through the core of the cauliflower so each steak holds together on the pan and during flipping.
• Pat the cauliflower steaks dry with a towel before oiling so they brown instead of steaming.
• Save the outer floret trimmings for cauliflower rice instead of tossing them out.
• Chop the chimichurri herbs by hand rather than in a food processor for a coarser, herb-forward texture.
• Let the finished chimichurri sit for 10 minutes before serving so the garlic and vinegar mellow together.

Variations

• Swap half the parsley for cilantro in the chimichurri for a brighter, more herbaceous edge.
• Stir a spoonful of tahini into the chimichurri for a creamier, nuttier sauce over the steaks.
• Finish the plated steaks with crumbled feta or toasted pine nuts for added protein and crunch.

Storage and Reheating

Store roasted cauliflower steaks in an airtight container in the fridge for 3 to 4 days. Keep the chimichurri in a separate jar, it holds well in the fridge for up to 5 days since it’s oil and vinegar based.

To reheat, place the steaks on a sheet pan in a 200 C / 400 F oven for 8 to 10 minutes until warmed through and the edges re-crisp. Skip the microwave, it steams the cauliflower and the caramelized edges turn soft.

Spoon fresh chimichurri over the reheated steaks rather than reheating the sauce itself, since heat dulls the raw garlic and vinegar bite.

Serving Suggestions

Serve the cauliflower steaks over warm farro, quinoa, or a simple bed of white rice to catch the extra chimichurri. A side of crusty bread works too, good for mopping up the sauce left on the plate.

For a heartier meal, add grilled chicken thighs or pan-seared salmon alongside the steaks. Chickpeas or white beans tossed with olive oil and lemon make a solid plant-based addition if you want more protein without meat.

A simple green salad with a sharp vinaigrette balances the richness of the oil-heavy chimichurri well.

FAQ

Why do my cauliflower steaks fall apart when I flip them?

This usually means the steaks were cut too thin or not through the core. Cutting each steak at least 2.5 cm / 1 inch thick, straight through the stem, keeps the florets attached to a solid base. If your knife keeps hitting loose florets instead of core, slice a bit further from the edge.

Can I use frozen cauliflower instead of a whole head for this recipe?

No, frozen cauliflower won’t work for steaks since it’s already broken into florets and has excess moisture. You need a whole fresh head to cut into intact planks. Frozen florets are fine for roasted cauliflower bites, just not this steak shape.

Can I make the chimichurri ahead of time for the cauliflower steaks?

Yes, chimichurri actually improves after sitting for an hour or two as the garlic mellows into the vinegar and oil. Make it up to 2 days ahead and store it covered in the fridge. Bring it to room temperature before spooning over the warm steaks.

What pairs well with roasted cauliflower steaks and chimichurri?

Warm grains like farro or quinoa soak up extra chimichurri and turn this into a full plate. Grilled chicken or seared salmon work if you want added protein, and a sharp green salad cuts through the richness of the oil-based sauce.

Is this roasted cauliflower steaks recipe vegan?

Yes, both the roasted cauliflower and the parsley-garlic chimichurri are vegan as written, with no dairy, eggs, or animal products in either component. It’s also naturally gluten-free, so it works for most common dietary restrictions without any swaps.

What’s the difference between chimichurri and pesto?

Chimichurri is raw parsley, garlic, vinegar, and oil, with a sharp, acidic bite and no cheese or nuts. Pesto usually blends basil with pine nuts, Parmesan, and oil into a thicker paste. Chimichurri is thinner and tangier, which is why it works well spooned over roasted vegetables like these steaks.

You might also like

• this Nutty Brown Butter Roasted Cauliflower with Capers