Thick-cut cauliflower steaks roasted to a perfect golden char and topped with a zesty, herbaceous chimichurri sauce. This bold and satisfying plant-based main or side dish is packed with flavor and ideal for both weeknight dinners and impressive vegan entertaining.

Why You’ll Love This Recipe

• Offers a hearty, plant-based centerpiece that’s both visually impressive and comforting.
• Pairs the smoky, roasted flavor of cauliflower with a bright, tangy herb sauce for dynamic contrast.
• Easy to prepare with minimal ingredients, yet feels gourmet and special.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 large head of cauliflower
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

For the chimichurri sauce:

• 1 cup fresh parsley, finely chopped
• ¼ cup fresh cilantro (optional), finely chopped
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• Salt, to taste

directions

1. Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
2. Prepare cauliflower by removing leaves and trimming the stem, ensuring the core remains intact. Slice into ¾ – 1 inch thick “steaks.”
3. Brush both sides of each cauliflower steak with olive oil, then season with garlic powder, smoked paprika, salt, and pepper.
4. Arrange steaks on the baking sheet and roast for 25–30 minutes, flipping halfway, until tender and edges are golden-brown.
5. While the cauliflower roasts, prepare the chimichurri: combine parsley, cilantro (if using), garlic, red pepper flakes, olive oil, red wine vinegar, and salt in a bowl. Mix well and allow flavors to meld.
6. Once the cauliflower is done, transfer the steaks to a serving platter and generously spoon chimichurri over them.
7. Serve warm, with lemon wedges if desired.

Servings and timing

• Serves: 4 as a main, or 6 as a side
• Prep time: approximately 10 minutes
• Cook time: 25–30 minutes
• Total time: around 35–40 minutes

Variations

• Add color and texture: Roast cherry tomatoes or bell pepper slices alongside the cauliflower.
• Nutty crunch: Sprinkle with toasted pine nuts or chopped walnuts just before serving.
• Spicy boost: Include a pinch of smoked chili powder or cayenne in the cauliflower seasoning.
• Dairy drizzle: Add a dollop of herbed yogurt or vegan cashew cream between the steak and chimichurri for richness.
• Sauce twist: Swap chimichurri for pesto or salsa verde for a different herb-forward finish.

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm in a 350 °F (180 °C) oven for 8–10 minutes until heated through and slightly crisped; avoid microwaving to preserve texture.
• The chimichurri can be refrigerated separately for up to 5 days; bring to room temperature before serving.

FAQs

1. Can I grill the cauliflower steaks instead of roasting?

Yes—brush with oil and season as directed, then grill over medium-high heat for about 5–7 minutes per side, until charred and tender.

2. What if my cauliflower falls apart when slicing?

Use a sharp chef’s knife and cut in smooth, steady strokes. If it crumbles, you can roast florets instead—they’ll still taste great with chimichurri.

3. Is there a substitute for red wine vinegar in the chimichurri?

Yes—use apple cider vinegar or freshly squeezed lemon juice for a similarly bright acidity.

4. Can I make the chimichurri in advance?

Absolutely. It tastes even better after resting for a few hours. Keep it chilled in an airtight container.

5. What’s the best way to reheat leftover chimichurri-topped cauliflower?

Remove sauce, reheat cauliflower separately in the oven, and then re-dress with fresh chimichurri just before serving.

6. Can I add other herbs to the chimichurri?

Yes—fresh oregano, thyme, or mint can be mixed in for added depth.

7. How spicy is the chimichurri?

The red pepper flakes provide a gentle heat. Increase them for a spicier kick or omit for a milder version.

8. Can I use dried herbs if I don’t have fresh?

Fresh herbs are strongly recommended for flavor and texture, but in a pinch use 1 tablespoon dried parsley and 1 teaspoon dried oregano, though results won’t be as vibrant.

9. Is this dish gluten-free and vegan?

Yes—naturally gluten-free and vegan, making it suitable for many diets.

10. Can I double the recipe?

Yes—use two large cauliflower heads and adjust sauce quantities accordingly. Roast on two baking sheets or in batches to ensure even cooking.

Conclusion

Charred Cauliflower Steaks with Chimichurri make for a stylish and satisfying addition to any meal. Simplicity meets bold flavor in this crowd‑pleasing dish that’s both nourishing and memorable—perfect for weeknight dinners or dinner parties alike.

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