Roasted Cauliflower Steaks with Chimichurri
Cauliflower steaks are one of those dishes that look far more impressive than the effort required. You slice a whole head of cauliflower into thick slabs, roast them hot until the edges turn almost meaty, and finish with a spoonful of bright, garlicky chimichurri. The contrast is what makes the dish — the deep, sweet, caramelized cauliflower against the sharp, herbaceous sauce. Serve it over a bed of polenta or with a side of roasted potatoes for a dinner that feels like a special occasion.
Ingredients
- ☐ Whole cauliflower — 1 large head
- ☐ Olive oil — 3 tablespoons
- ☐ Smoked paprika — 1 teaspoon
- ☐ Ground cumin — 1 teaspoon
- ☐ Garlic powder — 1 teaspoon
- ☐ Fresh parsley — 1 cup, packed
- ☐ Fresh oregano — 2 tablespoons
- ☐ Garlic — 2 cloves, minced
- ☐ Red wine vinegar — 2 tablespoons
- ☐ Red pepper flakes — 1/4 teaspoon
- ☐ Lemon — 1, juiced
- ☐ Sea salt and black pepper
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Trim the outer leaves and the very bottom of the cauliflower stem, leaving the core intact so the head stays together. Stand the cauliflower upright on a cutting board. Using a large knife, cut two 1-inch-thick steaks from the center of the head (you'll get loose florets from the sides — save those for another use).
In a small bowl, combine 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, 1/2 teaspoon salt, and black pepper. Brush the mixture generously over both sides of each cauliflower steak.
Place the steaks on the baking sheet and roast for 20 minutes. Carefully flip and roast for another 15-20 minutes until deeply golden and tender when pierced with a knife.
While the steaks roast, make the chimichurri: finely chop the parsley and oregano (or pulse in a food processor). Transfer to a bowl and stir in the minced garlic, red wine vinegar, red pepper flakes, lemon juice, remaining 1 tablespoon olive oil, and 1/4 teaspoon salt. Let sit for at least 10 minutes for the flavors to meld.
Transfer the cauliflower steaks to plates and spoon the chimichurri generously over the top. Serve immediately, with extra chimichurri on the side.
Recipe notes
Chimichurri can be made up to 3 days ahead and stored in the fridge. Bring to room temperature before serving.
You might also like
More mains to add to your rotation.
Creamy Coconut Lentil Curry
A one-pot weeknight wonder: red lentils simmered in coconut milk with ginger, garlic, and warm spices until impossibly creamy.
Sweet Potato & Black Bean Tacos
Roasted sweet potato cubes and smoky black beans tucked into warm corn tortillas with a bright lime-avocado crema.
15-Minute Spicy Peanut Noodles
A weeknight pantry rescue — chewy noodles tossed in a glossy, spicy, salty-sweet peanut sauce.