Cauliflower Steaks with Chimichurri
Looking for a plant-based meal that’s easy, flavorful, and totally satisfying?
These roasted cauliflower steaks are crispy on the edges, tender in the center, and packed with bold, herby goodness.
A good plant-based main dish should be just as satisfying as its meaty counterpart—and trust me, this one delivers.
The secret? A vibrant, herby chimichurri sauce that seeps into every crispy, caramelized edge of the roasted cauliflower.
It’s fresh, zesty, and the perfect balance of tangy and spicy.
Whether you’re looking for a simple meatless meal or a stunning side dish, this recipe is quick, easy, and impossible to resist.
Serve it warm, pass extra chimichurri around, and watch it disappear!
For Cauliflower Steaks
- Cauliflower – Two heads of cauliflower, cut into ½-inch thick steaks.
- Fresh Parsley – adds vibrant flavor to the chimichurri sauce.
- Fresh Oregano – complements the parsley with its aromatic touch.
- Garlic – for a savory depth in the sauce.
- Red Pepper Flakes – adds a subtle heat to the chimichurri.
- Sea Salt – enhances all the flavors.
- Apple Cider Vinegar – gives the chimichurri its tangy zing with a mild fruity note.
- Olive Oil – both for the chimichurri sauce and for brushing on the cauliflower steaks.
For Chimichurri Sauce
- Fresh Herbs – you can use parsley, oregano, or a mix of herbs like cilantro or thyme.
- Olive Oil – adds richness and helps emulsify the sauce.
- Apple Cider Vinegar – to give the sauce its characteristic tartness with a subtle fruity flavor.
- Red Pepper Flakes – gives the sauce a slight heat.
- Sea Salt – helps balance the flavors.
Vegan Cauliflower Steak with Chimichurri Sauce
Looking for a plant-based meal that’s easy, flavorful, and totally satisfying? These roasted cauliflower steaks with chimichurri sauce are crispy on the edges, tender in the center, and packed with bold, herby goodness.
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Servings: 4
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Ingredients:
- 2 heads cauliflower
- 1 ½ cups fresh parsley
- ½ cup fresh oregano
- 4 cloves garlic
- ½ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- ¼ cup apple cider vinegar
- ¼ cup olive oil
Instructions:
1. Preheat the Oven
- Set your oven to 425°F (218°C) to ensure even roasting.
2. Prepare the Chimichurri Sauce
- In a food processor, combine parsley, oregano, and garlic. Pulse until finely minced.
- Stir in apple cider vinegar, olive oil, salt, and red pepper flakes until well combined.
3. Prepare the Cauliflower Steaks
- Trim the bottom and remove any leaves from the cauliflower heads.
- Slice each head into ½-inch thick steaks by cutting in half first, then slicing each half into halves or thirds, depending on size.
4. Roast the Cauliflower
- Arrange the cauliflower steaks on a large baking sheet.
- Brush both sides generously with chimichurri sauce.
- Roast for 20 minutes, then flip and roast for another 10-15 minutes until golden brown and tender.
5. Serve and Enjoy
- Drizzle additional chimichurri sauce over the roasted cauliflower steaks.
- Serve warm or at room temperature.
- Pass extra chimichurri sauce on the side for added flavor.
Recipe Notes:
- Herb Options: You need a total of 2 cups of fresh herbs. Feel free to mix and match with parsley, oregano, cilantro, or thyme.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer for best results.
Nutrition
Calories: 228kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 251mg | Potassium: 1071mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2072IU | Vitamin C: 169mg | Calcium: 192mg | Iron: 5mg
- How do I prevent the cauliflower steaks from falling apart during preparation?
To keep the steaks intact, ensure each slice includes part of the central stem. This provides structural support. Using large cauliflower heads also helps, as smaller ones are more prone to breaking. - Can I prepare the chimichurri sauce in advance?
Yes, making the chimichurri sauce ahead of time allows the flavors to meld, enhancing its taste. It’s best to prepare it at least an hour before serving, but it can be stored in the refrigerator for up to a week. - What should I do with leftover cauliflower florets after cutting the steaks?
Don’t discard the leftover florets! They can be roasted alongside the steaks, used in soups, made into cauliflower rice, or incorporated into other dishes. - Can I use a different oil for roasting the cauliflower?
While olive oil is recommended for its flavor and ability to crisp the cauliflower, you can substitute it with avocado oil if preferred. - How can I ensure the cauliflower steaks cook evenly?Avoid overcrowding the baking sheet to allow proper heat circulation, which ensures even cooking and prevents steaming. Arrange the steaks with space between them for optimal results.
