Thick-cut roasted cauliflower with herby chimichurri
Cauliflower Steaks with Chimichurri
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
2
2 steaks
Difficulty
Easy
Cost
Budget
$
Cauliflower Steaks with Chimichurri
Thick-cut roasted cauliflower with herby chimichurri
★4.8(8)
Thick cauliflower steaks roasted until golden and caramelized, topped with a vibrant fresh chimichurri sauce. A stunning plant-based main course that deserves the center of the plate.
10m
Prep Time
25m
Cook Time
35m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cauliflower steaks prove that vegetables can be the star of the show. Roasting thick slabs at high heat creates deep caramelization, and the bright chimichurri sauce adds a burst of herbaceous freshness.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
We developed this Cauliflower Steaks with Chimichurri recipe to be approachable without sacrificing depth of flavor. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 1 large head cauliflower, cut into 2 thick steaks
- 1/2 cup fresh parsley, finely chopped
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced
- Salt, pepper, and red pepper flakes
Instructions
- 1
Cut two 1-inch thick steaks from the center of the cauliflower, keeping the core intact.
- 2
Brush steaks with olive oil, season with salt and pepper, and place on a baking sheet.
- 3
Roast at 425°F for 20-25 minutes, flipping once, until deep golden and tender.
- 4
Mix parsley, garlic, remaining olive oil, red wine vinegar, and red pepper flakes for chimichurri.
- 5
Serve steaks hot with chimichurri spooned generously over the top.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
CauliflowerThick-cut cabbage steaks
Different vegetable that roasts similarly
ChimichurriRomesco sauce or tahini
Rich and nutty alternatives to the herbaceous chimichurri
ShallotsRed onion, finely diced
Red onion is milder than yellow onion and closer to a shallot in flavor. Use about 25 percent less since shallots are more delicate.
Tips & Storage
Pro Tips
Cut steaks from the center of the head where the core holds the florets together.
Save the outer florets that fall off for cauliflower rice or roasted side dishes.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate cooked steaks for up to 3 days; chimichurri keeps for 1 week.
Reheating
Reheat steaks in a 400°F oven for 8-10 minutes; add chimichurri fresh.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (0mg) · 2 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein6g
Carbohydrates14g
Fat12g
Fiber280mg
Sugar4g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How thick should the steaks be?
- About 1 inch thick—thin enough to cook through but thick enough to hold together.
- Can I grill these?
- Yes, grill over medium-high heat for 5-6 minutes per side.
- Can I double this recipe?
- Absolutely. Double all ingredients and use a larger pan or pot to ensure even cooking. Cooking time may increase by 10 to 15 minutes for a larger batch. Season to taste at the end since spice levels do not always scale linearly.
- How do I know when it is done?
- The best way to check doneness is with an instant-read thermometer. For poultry, aim for 165 degrees F at the thickest part. For beef and pork, 145 degrees F for medium. Visual cues include clear juices and no pink at the center.
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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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