Roasted Cauliflower Chimichurri (Print Version)

Golden roasted cauliflower steaks paired with a bright, herby chimichurri for a delicious vegetarian dish.

# What You Need:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - Salt and freshly ground black pepper to taste

→ Chimichurri Sauce

07 - 1 cup fresh parsley finely chopped
08 - 1/4 cup fresh cilantro finely chopped
09 - 2 tablespoons fresh oregano finely chopped
10 - 3 garlic cloves minced
11 - 1/2 cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red pepper flakes
14 - Salt and freshly ground black pepper to taste

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves from cauliflower heads. Trim stem ends while keeping core intact.
03 - Slice each cauliflower head into 1-inch thick steaks, yielding 2-3 intact steaks per head. Reserve loose florets for another use.
04 - Place steaks on prepared baking sheet. Brush both sides with olive oil and sprinkle evenly with smoked paprika, cumin, garlic powder, salt, and pepper.
05 - Roast in oven for 25-30 minutes, flipping gently halfway through, until golden brown and tender with crispy edges.
06 - In a medium bowl, combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes. Stir well and season with salt and pepper to taste. Let stand at room temperature to develop flavors.
07 - Arrange roasted cauliflower steaks on a platter and spoon chimichurri sauce generously over the top. Serve immediately.

# Expert Advice:

01 -
  • The chimichurri transforms humble cauliflower into something that feels restaurant special but comes together in under an hour
  • Those crispy edged golden steaks satisfy that craving for something substantial without needing meat at the center of your plate
02 -
  • Resist the urge to flip the steaks more than once or they will break apart—let them develop a crust on that first side before touching them
  • The chimichurri tastes better after sitting for even 20 minutes so make it first if you are thinking ahead
03 -
  • If your cauliflower seems particularly large, slice the steaks slightly thinner or they will take forever to cook through
  • Let the roasted cauliflower rest for 5 minutes before serving—this makes them easier to transfer without breaking

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