Thick-cut roasted cauliflower with a bright herby Argentinian sauce
Cauliflower Steaks with Chimichurri
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
3
2-3 steaks
Difficulty
Easy
Cost
Budget
$
Cauliflower Steaks with Chimichurri
Thick-cut roasted cauliflower with a bright herby Argentinian sauce
★4.4(5)
Thick cauliflower slabs roasted until caramelized and tender, topped with a vibrant chimichurri of fresh parsley, oregano, garlic, and red wine vinegar. A stunning plant-based centerpiece.
15m
Prep Time
30m
Cook Time
45m
Total Time
3
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cauliflower steaks have earned their place as a legitimate main course, not just a side dish pretending to be more. When you slice a whole head of cauliflower into thick slabs and roast them at high heat, something magical happens — the edges caramelize to a deep golden brown while the interior becomes meltingly tender.
The chimichurri is what elevates this from simple roasted vegetable to a dish worthy of a dinner party. Bright with parsley, sharp with garlic and red wine vinegar, and herbal with dried oregano, it provides the perfect counterpoint to the sweet, nutty cauliflower. This is plant-based cooking at its most impressive.
Ingredients
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 cup fresh flat-leaf parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil for chimichurri
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- 1
Preheat oven to 425°F. Remove leaves from cauliflower and trim the stem flat without removing the core.
- 2
Slice cauliflower from top to bottom into 1-inch thick steaks. You will get 2-3 good steaks from the center; save florets for another use.
- 3
Brush steaks on both sides with olive oil and season generously with salt and pepper. Place on a parchment-lined baking sheet.
- 4
Roast for 25-30 minutes, flipping halfway through, until deeply golden and tender when pierced with a knife.
- 5
While cauliflower roasts, make chimichurri: combine parsley, garlic, oregano, red pepper flakes, red wine vinegar, and olive oil. Season with salt.
- 6
Plate cauliflower steaks and spoon chimichurri generously over the top. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
CauliflowerThick-sliced cabbage steaks
Cabbage caramelizes beautifully and holds together well.
Red wine vinegarLemon juice
Provides a brighter, more citrusy flavor to the chimichurri.
ParsleyCilantro
Gives the chimichurri a more Latin American character.
Tips & Storage
Pro Tips
Choose the largest cauliflower head you can find to get the biggest steaks.
Keep the core intact when slicing — it holds the steaks together.
Make chimichurri up to a day ahead; the flavors improve as they meld.
Storage
Store cauliflower and chimichurri separately in the refrigerator for up to 3 days.
Reheating
Reheat cauliflower in a 400°F oven for 8-10 minutes. Chimichurri is best served at room temperature.
Nutrition Facts
Per serving (1 steak with sauce) · 3 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates18g
Fat16g
Fiber6g
Sugar4g
Sodium320mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What do I do with the leftover cauliflower florets?
- Roast them as a side dish, blend into soup, or use in cauliflower rice.
- Can I grill cauliflower steaks instead?
- Yes, grill over medium-high heat for 5-6 minutes per side, brushing with oil to prevent sticking.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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