Let’s be honest, sometimes you want a meal that feels substantial, a little bit special, but doesn’t leave you feeling heavy afterwards. That’s exactly where this Cauliflower Steak with Chimichurri comes in. I know, calling a vegetable a “steak” is a bold move, but trust me on this one. When you slice a whole head of cauliflower into thick slabs and roast them until they’re beautifully caramelized and tender, they truly earn that title. They’ve got a satisfying, meaty texture that’s just incredible. And then… we drench them in the most vibrant, zesty, herb-packed chimichurri sauce you’ve ever tasted. It’s a dish that’s surprisingly simple to pull off, yet it looks stunning on the plate. It’s the kind of recipe that will make you fall in love with vegetables all over again, whether you’re serving it as a hearty main or an impressive side. The contrast between the sweet, roasted cauliflower and the punchy, fresh sauce is honestly a match made in heaven.
Why You’ll Love This Cauliflower Steak with Chimichurri
- It’s a total showstopper. Seriously, these golden-brown steaks drizzled with bright green sauce look like they came from a fancy restaurant kitchen. It’s a fantastic way to impress guests without spending hours cooking.
- The texture is incredibly satisfying. When roasted correctly, the cauliflower develops a firm, almost meaty bite on the outside while staying wonderfully tender on the inside. It’s a far cry from mushy boiled cauliflower.
- The chimichurri sauce is a flavor explosion. It’s fresh, tangy, garlicky, and herby all at once. This sauce doesn’t just sit on top; it seeps into every little nook and cranny of the cauliflower, making every single bite exciting.
- It’s wonderfully versatile. You can serve it as a stunning vegan main course, slice it over a grain bowl, or present it as a standout side dish next to grilled meats or fish. It adapts to whatever you need it to be.
Ingredients & Tools
- 1 large head of cauliflower
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- To taste, kosher salt and black pepper
- 1 large bunch fresh flat-leaf parsley (about 1 cup packed leaves)
- ½ cup fresh cilantro leaves
- 3-4 cloves garlic, peeled
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon red pepper flakes (optional)
Tools: A sharp chef’s knife, a large baking sheet, parchment paper, a food processor or blender.
The real heroes here are the cauliflower and the fresh herbs. Try to find a really firm, fresh head of cauliflower—it should feel heavy for its size. And for the chimichurri, please, please use fresh parsley and cilantro. Dried herbs just won’t give you that vibrant, lively flavor we’re after. A little goes a long way in making this dish sing.
Serves: 2 (as a main) or 4 (as a side) | Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your cauliflower. Look for a head that is tight, white, and without any significant browning or soft spots. A larger cauliflower is actually better here, as it will yield bigger, more impressive “steaks.”
- Don’t toss the florets! When you slice the cauliflower, you’ll have lots of loose florets that fall off. That’s perfect! Just toss them in the same oil and spices and roast them alongside the steaks. They make a fantastic snack or salad topper for later.
- Let the chimichurri rest. If you have a few extra minutes, let the chimichurri sauce sit for at least 15-20 minutes after you make it. This allows the flavors to really meld together and the garlic to mellow out slightly, creating a more harmonious sauce.
- High heat is your friend. We’re roasting these steaks at a high temperature to get that beautiful caramelization without steaming them. Make sure your oven is fully preheated before the baking sheet goes in.
How to Make Cauliflower Steak with Chimichurri
Step 1: First, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper—this makes cleanup a breeze and helps prevent sticking. While the oven heats up, prepare your cauliflower. Place the whole head on a cutting board, stem-side down. Using a large, sharp knife, slice straight down through the center to create two 1-inch thick “steaks.” You’ll get the two best steaks from the center; the outer pieces will fall apart into florets, and that’s totally fine. You should end up with 2 large steaks and a bowl of florets.
Step 2: In a small bowl, whisk together 2 tablespoons of the olive oil, the smoked paprika, garlic powder, a good pinch of salt, and a few grinds of black pepper. Brush this mixture generously onto both sides of the cauliflower steaks. You want them well-coated—this is what creates that gorgeous, flavorful crust. Place the steaks on the prepared baking sheet. Don’t forget those loose florets! Toss them in the remaining oil-spice mixture and spread them out on the same baking sheet around the steaks.
Step 3: Now, into the hot oven they go. Roast for 15 minutes. You’ll notice the edges starting to get a deep golden brown. Carefully flip the steaks and the florets. This is the trick to even cooking. Roast for another 10-15 minutes, or until the steaks are tender when pierced with a fork and have deep, caramelized edges. The florets might be done a little earlier, so you can pull them off if they’re getting too dark.
Step 4: While the cauliflower roasts, make the chimichurri. It’s so simple. In a food processor or blender, combine the parsley, cilantro, garlic, red wine vinegar, the remaining 1 tablespoon of olive oil, and the red pepper flakes (if using). Pulse until everything is finely chopped, but not completely pureed. You want a rustic, saucy texture, not a smooth paste. Season with a good pinch of salt, give it a taste, and adjust if needed. If it seems too thick, you can add another tablespoon of olive oil or a splash of water.
Step 5: Once the cauliflower steaks are out of the oven, let them rest on the pan for just a minute. This allows them to reabsorb some of their juices. Then, transfer them to a serving platter. Spoon a generous amount of the chimichurri sauce over the warm steaks—the warmth will really help the aroma of the herbs bloom. Scatter the roasted florets around the plate for a beautiful presentation.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, comforting texture of polenta is the perfect base for the sturdy cauliflower steaks and the sharp chimichurri. It soaks up all the delicious sauces beautifully.
- Quinoa Salad with Lemon Vinaigrette — A light, fluffy quinoa salad adds a protein boost and a different, fresh acidity that complements the rich chimichurri without overpowering it.
- Garlic Sautéed Greens — Something like kale or Swiss chard cooked with a bit of garlic makes a fantastic side. The slight bitterness of the greens balances the sweetness of the roasted cauliflower.
Drinks
- A Crisp Sauvignon Blanc — The herbaceous notes in the wine will mirror the flavors in the chimichurri, creating a really harmonious pairing that feels light and refreshing.
- A Citrusy IPA — If you prefer beer, the bright, hoppy character of a good IPA can cut through the richness of the dish and stand up to the bold garlic and herbs.
- Sparkling Water with Lime — A non-alcoholic option that’s just perfect. The bubbles and citrus cleanse the palate between each flavorful bite.
Something Sweet
- Lemon Sorbet — After such a vibrant, savory meal, a clean, sharp, and refreshing lemon sorbet is the ideal way to finish. It’s light and palate-cleansing.
- Almond Cake — A simple, not-too-sweet almond cake offers a lovely, nutty flavor that feels grounded and satisfying after the main course.
- Fresh Berries with a Dollop of Yogurt — Honestly, sometimes simple is best. A bowl of mixed berries with a little creamy yogurt is a healthy, bright, and effortless dessert.
Top Mistakes to Avoid
- Mistake: Slicing the steaks too thin. If they’re less than ¾-inch thick, they’re more likely to fall apart during flipping and can become overcooked and mushy instead of tender and steak-like. A thick cut is key for structure.
- Mistake: Not preheating the baking sheet. While not always essential, if you want maximum caramelization, you can preheat the empty baking sheet in the oven for 10 minutes before adding the cauliflower. This gives the steaks an instant sear.
- Mistake: Over-blending the chimichurri. You’re aiming for a finely chopped consistency, not a smooth green purée. Over-processing can make the sauce bitter and release too much water from the herbs.
- Mistake: Skipping the flip. Flipping the steaks halfway through is non-negotiable for even browning. If you leave them on one side the whole time, one side will be perfect and the other will be pale and steamed.
Expert Tips
- Tip: Use the core. Don’t cut out the core! That’s what holds the steak together. It becomes tender and delicious when roasted, so leave it intact.
- Tip: Get creative with the chimichurri. Feel free to add other soft herbs like mint or oregano, or a teaspoon of capers for a briny kick. Chimichurri is very forgiving and adaptable to your taste.
- Tip: Make it a meal prep hero. The chimichurri sauce can be made up to 3 days in advance and stored in the fridge. The cauliflower steaks can be sliced and stored in an airtight container for a day before roasting.
- Tip: Try grilling! If it’s grilling season, brush the steaks with oil and place them directly on a clean, oiled grill over medium-high heat. You’ll get amazing smoky grill marks that take this dish to another level.
FAQs
Can I make this without a food processor?
Absolutely! A food processor is just for speed. To make the chimichurri by hand, simply finely chop the parsley, cilantro, and garlic with a sharp knife. Then, combine them in a bowl with the vinegar, oil, and seasonings. Whisk it all together. Honestly, some people prefer the hand-chopped texture—it’s a bit more rustic and authentic.
My cauliflower steaks are falling apart. What did I do wrong?
This usually happens if the cauliflower head was on the smaller side or if the steaks were cut too thin. The core is essential for holding it together. If they do break a little, don’t worry! They will still taste incredible. Just arrange the pieces on the plate and douse them in sauce. It’ll still be delicious, I promise.
Can I use frozen cauliflower?
I wouldn’t recommend it for the steaks, as frozen cauliflower has a much higher water content and will steam and become mushy instead of roasting up firm and caramelized. However, frozen florets can be roasted successfully if you’re just making the side florets—just pat them very dry first and expect a slightly different texture.
How do I store and reheat leftovers?
Store the cauliflower and chimichurri separately in airtight containers in the fridge for up to 3 days. To reheat, I find the best method is in a toaster oven or a conventional oven at 350°F until warm. This helps re-crisp the edges. Microwaving will make the cauliflower soft. The chimichurri is best served at room temperature.
Is there a substitute for cilantro in the chimichurri?
If you’re not a fan of cilantro, you can simply replace it with an equal amount of additional fresh parsley. You could also experiment with adding a little fresh oregano or mint to the parsley for a different herbal profile. The sauce will still be vibrant and delicious.
