Roasted Cauliflower Steaks Chimichurri

The first time I served these at a dinner party, my friend who swore she hated cauliflower went back for thirds. Something magical happens when you treat this humble vegetable like a proper steak, the edges getting all caramelized and nutty while the inside stays tender.

Last winter, when I was too tired to plan anything elaborate, this became our go-to Friday night dinner. Now the smell of roasting cauliflower with paprika reminds me of those cozy evenings when simple food felt like the best kind of comfort.

Ingredients

• 2 large cauliflower heads: Pick the heaviest ones you can find, they roast better and hold their shape beautifully when sliced thick
• 2 tbsp olive oil: Really massage this into the cauliflower, it helps those gorgeous golden edges form
• ½ tsp smoked paprika: This little bit adds such a wonderful depth, almost making you forget you are eating vegetables
• ½ tsp garlic powder: Sprinkle this evenly so every bite has that subtle savory note
• ½ tsp sea salt: Cauliflower needs salt to wake up its natural sweetness
• ¼ tsp freshly ground black pepper: Freshly ground really does make a difference here
• 1 cup fresh flat-leaf parsley: Flat-leaf has better flavor than curly, and fresh is non-negotiable for chimichurri
• ½ cup fresh cilantro: This brightens everything up, but you can use all parsley if you are one of those cilantro haters
• 3 garlic cloves: Minced nice and fine, nobody wants a chunk of raw garlic in their sauce
• 1 small shallot: Finer than onion and milder, it blends into the sauce perfectly
• 1 tsp dried oregano: Even dried, this adds that classic herb flavor that ties everything together
• ½ tsp red pepper flakes: Adjust to your spice comfort level, they add just the right amount of warmth
• ⅓ cup extra-virgin olive oil: Use the good stuff here, you can really taste it in the sauce
• 2 tbsp red wine vinegar: This adds that perfect tang that cuts through the rich olive oil
• ½ tsp sea salt: Taste as you go, the sauce should pop but not be salty
• ¼ tsp black pepper: Just enough to add a little background warmth
• Juice of ½ lemon: Fresh lemon juice at the end makes all the flavors sing

Instructions

Get your oven ready:

Preheat to 425 degrees and line a baking sheet with parchment, this saves you cleanup time later

Turn cauliflower into steaks:

Cut off the leaves and trim the stem just enough so the cauliflower sits flat, then slice vertically into thick slices, about an inch thick, letting some florets fall away naturally

Season those steaks:

Brush both sides with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper, making sure to get the edges too

Roast until golden:

Roast for about 25 minutes, then carefully flip and roast another 5 to 10 minutes until fork tender and deeply golden in spots

Make the magic sauce:

While cauliflower roasts, mix parsley, cilantro, garlic, shallot, oregano, red pepper flakes, olive oil, vinegar, salt, pepper, and lemon juice, then let it hang out for at least 10 minutes to get friendly

Bring it together:

Move those beautiful roasted steaks to plates and spoon chimichurri all over them, maybe a little extra because that sauce is pure gold

Save

My sister-in-law still talks about the night I made this for her birthday, surprised that something so simple could taste so special. Sometimes the most memorable meals are not about fancy ingredients but about giving humble food the attention it deserves.

Serving Ideas That Work

I have found this works beautifully over quinoa or alongside some simply roasted potatoes. The chimichurri is generous enough that it dresses up whatever you serve with the cauliflower.

Making It Your Own

Sometimes I add a sprinkle of nutritional yeast over the cauliflower before roasting for an extra savory boost. Other times I toss the leftover florets from trimming with some oil and roast them on the same pan, they become crispy little bites perfect for snacking while you finish cooking.

Meal Prep Magic

The chimichurri actually gets better after a day or two in the fridge, so I often double the sauce to use on eggs, grain bowls, or even as a marinade for tofu later in the week.

• Store the chimichurri in a small jar with a tight lid, give it a good shake before using
• If you have leftover cauliflower steaks, they reheat beautifully in a 350 degree oven for about 10 minutes
• The sauce freezes surprisingly well, portion it into ice cube trays for future you

Save

There is something deeply satisfying about turning a head of cauliflower into something that feels substantial and worthy of a dinner plate.

Recipe FAQs

→ How do I ensure cauliflower steaks don’t fall apart during roasting?

Slice the cauliflower with the core intact to keep each steak firm. Handle gently when flipping to maintain structure.

→ Can I prepare the chimichurri sauce ahead of time?

Yes, letting it rest for at least 10 minutes enhances the flavors. It can also be made up to 3 days in advance and refrigerated.

→ What can I serve alongside these cauliflower steaks?

They pair well with grains like quinoa or rice, or as a side to grilled proteins for a balanced meal.

→ How can I adjust the heat level of the chimichurri sauce?

Reduce or omit the red pepper flakes for a milder flavor while keeping the fresh herbs and tangy vinegar.

→ Is this dish suitable for gluten-free and vegan diets?

Yes, naturally gluten-free, dairy-free, and vegan, using fresh herbs and simple ingredients.