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Charred cauliflower steak on a ceramic plate topped with bright green chimichurri and flecks of red pepper flakes

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.