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Cauliflower Steaks with Chimichurri Sauce

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Roasted cauliflower steaks are caramelized to perfection and topped with a vibrant, homemade chimichurri sauce for a bold, satisfying, and healthy dinner centerpiece. This easy recipe is packed with flavor and ready in under 40 minutes, making it perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 2 large cauliflower heads
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 4 garlic cloves, minced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar (or apple cider vinegar)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and black pepper, to taste
  • Lemon wedges (optional garnish)
  • Toasted pumpkin seeds or pine nuts (optional garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Remove outer leaves and trim the stem of each cauliflower, keeping the core intact. Slice each head into 3/4-inch thick steaks. Roast any loose florets alongside the steaks.
  3. In a bowl, whisk together 3 tablespoons olive oil, smoked paprika, garlic powder, ground cumin, and a generous pinch of salt and pepper. Brush or drizzle this mixture over both sides of each cauliflower steak.
  4. Arrange steaks and florets on the prepared baking sheet. Roast for 20 minutes, then flip each steak gently. Continue roasting another 15–20 minutes, until edges are caramelized and centers are fork-tender.
  5. While cauliflower roasts, make the chimichurri: Combine parsley, cilantro (if using), minced garlic, olive oil, vinegar, oregano, red pepper flakes, and salt/pepper in a bowl. Stir vigorously or pulse in a food processor until well mixed but still textured.
  6. Arrange roasted cauliflower steaks on a platter. Spoon generous amounts of chimichurri over each steak. Garnish with lemon wedges and toasted seeds if desired.
  7. Serve immediately for best texture.

Notes

For extra crispy edges, broil the steaks for 2–3 minutes at the end of roasting. If your cauliflower crumbles, roast the pieces alongside the steaks—they get super crispy. The chimichurri sauce can be customized with fresh basil, mint, or arugula. Leftover sauce is great on potatoes or grilled proteins. To make vegan, skip any cheese garnish and check vinegar brand. For best results, serve immediately after roasting.

Nutrition

Keywords: cauliflower steaks, chimichurri sauce, vegetarian dinner, gluten-free, healthy, easy, roasted cauliflower, plant-based, vegan option

Find it online: https://wigglebite.com/cauliflower-steaks-with-chimichurri-sauce-easy-and-flavorful-dinner-recipe/