Roasted Cauliflower with Chimichurri (Printable)

Golden roasted cauliflower steaks served with a fresh, herbaceous chimichurri sauce bursting with flavor.

# What You Need:

→ Cauliflower Steaks

01 - 2 large cauliflower heads
02 - 3 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - ½ tsp ground black pepper
06 - 1 tsp sea salt

→ Chimichurri Sauce

07 - 1 cup fresh flat-leaf parsley, finely chopped
08 - ¼ cup fresh cilantro, finely chopped
09 - 3 garlic cloves, minced
10 - 2 tbsp fresh oregano, finely chopped or 1 tbsp dried oregano
11 - ½ cup extra-virgin olive oil
12 - 2 tbsp red wine vinegar
13 - ½ tsp crushed red pepper flakes (optional)
14 - ½ tsp sea salt
15 - ¼ tsp ground black pepper

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove outer leaves and trim stem of cauliflower, keeping the core. Slice each head into 1-inch thick steaks, yielding about 2-3 steaks per head. Reserve loose florets.
03 - Place cauliflower steaks on the baking sheet. Brush both sides evenly with olive oil, then season with smoked paprika, garlic powder, black pepper, and sea salt.
04 - Roast for 20 minutes, carefully flip each steak, and roast an additional 12 to 15 minutes until golden and tender.
05 - Combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, crushed red pepper flakes (if using), salt, and black pepper in a bowl. Stir thoroughly and let rest for at least 10 minutes to develop flavors.
06 - Arrange roasted cauliflower steaks on plates. Generously spoon chimichurri over each steak and serve promptly.

# Expert Tips:

01 -
  • One simple roast transforms cauliflower into something that feels like real food, not a side dish apology.
  • Chimichurri is the kind of sauce that makes you want to put it on everything, and it comes together in minutes.
  • It's naturally vegan and gluten-free, but tastes so good nobody notices or cares.
02 -
  • Don't slice the cauliflower steaks too thin or they'll turn to mush; 1 inch is the sweet spot that gives you crispy edges and a creamy center.
  • The chimichurri gets better if you make it a few hours ahead and let it sit in the fridge—the flavors deepen and marry together in a way that feels more intentional.
  • That first flip is important: give the steaks a gentle push with a spatula to make sure they're not sticking before you try to turn them, or they'll fall apart and you'll feel frustrated.
03 -
  • Use parchment paper on your baking sheet—it prevents sticking and means almost no cleanup, which changes the whole equation of whether you'll actually make this on a Tuesday night.
  • Don't overcrowd the pan; give each steak space to roast and brown rather than steam, and you'll get that golden-edged texture that makes people pause mid-conversation to compliment the food.

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