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Cauliflower Steaks with Chimichurri Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Cauliflower Steaks:
  • 2 large cauliflowers
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp ground cumin (optional for depth)
  • Salt and black pepper, to taste
  • For the Chimichurri Sauce:
  • 1 cup fresh parsley, finely chopped
  • 2 tbsp fresh cilantro, finely chopped (optional)
  • 4 cloves garlic, minced
  • ½ cup olive oil
  • 2 tbsp red wine vinegar (or lemon juice)
  • 1 tsp dried oregano
  • ½ tsp red chili flakes (adjust to taste)
  • Salt and black pepper, to taste

Instructions
 

  • Step 1: Prepare the Cauliflower Steaks : Preheat your oven to 425°F (220°C). Remove the outer leaves from each cauliflower and trim the stem slightly (but leave the core intact — it holds the steaks together). Slice each cauliflower head into 1½-inch thick “steaks” (you’ll get about 2–3 from each). Save the smaller florets for roasting alongside or future recipes.
  • Step 2: Season the Steaks : Arrange the cauliflower slices on a parchment-lined baking sheet. Brush both sides generously with olive oil. Sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Flip and season both sides evenly.
  • Step 3: Roast the Cauliflower : Roast for 15 minutes, then carefully flip each steak. Roast another 10–15 minutes, until golden brown and tender. Optional: For a charred edge, broil for 1–2 minutes at the end. (Alternatively, you can grill the steaks on a medium-high grill for about 5 minutes per side.)
  • Step 4: Make the Chimichurri Sauce : While the cauliflower cooks, prepare the sauce. In a bowl, mix parsley, cilantro, garlic, oregano, chili flakes, vinegar, olive oil, salt, and pepper. Stir well, then let sit for 10–15 minutes for flavors to meld.
  • Step 5: Assemble and Serve : Arrange the roasted cauliflower steaks on a serving platter. Spoon generous amounts of chimichurri sauce over each steak. Garnish with a sprinkle of fresh herbs or microgreens if desired.