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–+ servings

Cauliflower Steak with Chimichurri

Easy roasted cauliflower steaks with smoky spices and a bright, herby chimichurri sauce. A filling vegetarian main that’s ready in under 30 minutes.
Amanda
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 3 steaks

Equipment

  • Sharp chef’s knife
  • Large cutting board
  • Baking sheet
  • Parchment paper or aluminum foil (optional)
  • small bowl
  • Pastry brush
  • Tongs or spatula
  • Measuring spoons
  • Food processor or blender (optional, for chimichurri)

Ingredients

  • 1 large head cauliflower trim leaves; slice into 1–1.5 inch steaks
  • 3 tbsp olive oil for brushing steaks
  • 1 tsp garlic powder
  • 1 tsp smoked paprika regular paprika works too
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cumin
  • 1 cup fresh parsley packed
  • 1/4 cup fresh cilantro
  • 3 cloves garlic
  • 1/4 cup olive oil for chimichurri
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes adjust to taste
  • 1/4 tsp salt for chimichurri

Instructions

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  • Trim the cauliflower: Remove outer leaves and trim the stem so the cauliflower sits flat. Place stem-side down and slice from top to bottom into 1–1.5 inch “steaks.” Cut 2–3 thick center slices; reserve loose florets to roast alongside if you like.
  • Pat the steaks dry. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, pepper, and cumin.
  • Brush both sides of each cauliflower steak with the oil and seasoning mixture. Arrange on the baking sheet in a single layer with space between pieces.
  • Roast for 25–30 minutes, flipping once halfway through, until golden-brown at the edges and fork-tender in the center.
  • While the cauliflower roasts, make chimichurri: Finely chop parsley, cilantro, and garlic (or pulse in a food processor). Stir in olive oil, red wine vinegar, red pepper flakes, and salt. Taste and adjust salt/vinegar as needed.
  • Rest the steaks for 2 minutes, then spoon chimichurri over the top and serve warm.

Notes

Thickness matters: Aim for 1–1.5 inches so the steaks stay intact. Don’t waste loose florets—season and roast them alongside as a bonus side. Make ahead: Slice and season steaks up to 1 day ahead; store covered in the fridge, then roast when ready. Leftovers: Refrigerate up to 3 days; reheat at 350°F (175°C) for about 10 minutes to keep edges crisp. Seasoning ideas: Italian herbs, curry powder, or taco seasoning all work well.

Nutrition

Calories: 210kcal | Protein: 4g | Saturated Fat: 2g | Sodium: 520mg