Cauliflower Steaks with Chimichurri
Crispy Cauliflower Steaks with Zesty Chimichurri Sauce
Craving a plant-based meal that’s simple to make yet bursting with flavor?
These roasted cauliflower steaks with chimichurri sauce are a total game-changer crispy and golden on the edges, tender and juicy at the center, and layered with bold, herby goodness in every bite.
Who says plant-based can’t be satisfying? This dish rivals any meaty main, thanks to a vibrant, garlicky chimichurri that seeps into every roasted crevice of the cauliflower. It’s fresh, zesty, tangy, and perfectly spicy a true flavor explosion.
Whether you’re planning a quick weeknight dinner or looking to impress guests with a stunning vegan centerpiece, these cauliflower steaks deliver every time.
Serve them hot off the pan, drizzle on extra chimichurri, and watch them disappear faster than you’d expect!
For the Cauliflower Steaks
- 2 large heads of cauliflower – sliced into ½-inch thick “steaks” for a hearty, satisfying base.
- Fresh parsley – brings a burst of bright, herbaceous flavor to the chimichurri.
- Fresh oregano – adds earthy, aromatic depth that complements the parsley perfectly.
- Garlic – infuses the sauce with savory richness and warmth.
- Red pepper flakes – lend a subtle, balanced kick of heat.
- Sea salt – enhances and rounds out all the flavors.
- Apple cider vinegar – provides a tangy, slightly fruity brightness.
- Olive oil – used both in the sauce and to brush the cauliflower, giving it a golden, crisp finish.
For the Chimichurri Sauce
- Fresh herbs – a mix of parsley, oregano, or even cilantro and thyme for extra dimension.
- Olive oil – adds body and richness while binding the herbs together.
- Apple cider vinegar – delivers that signature chimichurri tang with a hint of sweetness.
- Red pepper flakes – bring gentle heat and liveliness to the sauce.
- Sea salt – ties all the flavors together for perfect balance.
Cauliflower Steaks with Chimichurri
Crispy on the edges and tender at the center, these cauliflower steaks are topped with a vibrant chimichurri sauce bursting with fresh herbs, garlic, and a hint of spice. A simple yet stunning plant-based main that’s full of flavor.
Course: Main Course, Side Dish Cuisine: American Keyword: Vegan Cauliflower Steak with Chimichurri Sauce Prep Time: 10minutes minutes Cook Time: 30minutes minutes Total Time: 40minutes minutes Servings: 4
Ingredients You’ll Need
Ingredients
- For the Cauliflower Steaks
- 2 heads cauliflower – sliced into ½-inch thick steaks
- Olive oil, for brushing
- Sea salt, to taste
- For the Chimichurri Sauce
- 1 ½ cups fresh parsley
- ½ cup fresh oregano (or mix with cilantro or thyme)
- 4 cloves garlic
- ½ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- ¼ cup apple cider vinegar
- ¼ cup olive oil
Instructions:
- Preheat the Oven
Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper for easy cleanup. - Make the Chimichurri Sauce
In a food processor, combine parsley, oregano, and garlic. Pulse until finely chopped.
Transfer to a bowl, then stir in apple cider vinegar, olive oil, sea salt, and red pepper flakes.
Taste and adjust seasoning — the sauce should be bright, tangy, and slightly spicy. - Prepare the Cauliflower Steaks
Remove the leaves and trim the stem of each cauliflower head, keeping the core intact.
Slice into ½-inch thick steaks — start by cutting the head in half, then slice each half into 2 or 3 pieces depending on size. - Roast the Cauliflower
Arrange the steaks in a single layer on the prepared baking sheet.
Brush both sides generously with the chimichurri sauce.
Roast for 20 minutes, flip carefully, and roast another 10–15 minutes until golden brown and tender in the center. - Serve & Enjoy
Transfer the roasted cauliflower steaks to a serving platter.
Drizzle with extra chimichurri sauce, and serve warm or at room temperature.
Optional: Pass additional sauce at the table for those who love a stronger herby kick.
Recipe Tips & Variations
- Keep it Together: Always include part of the central stem in each slice it’s the “glue” that holds your steak intact.
- Batch Prep the Sauce: Chimichurri actually improves after a few hours in the fridge. Make it ahead and let the flavors deepen.
- No Waste: Roast the extra florets or turn them into cauliflower rice or soup later.
- Oil Swap: Olive oil gives the best flavor, but avocado oil is a great high-heat alternative.
- Even Cooking: Don’t overcrowd the pan space between steaks ensures perfect crispiness.
Storage & Reheating
- Store: In an airtight container in the fridge for up to 3 days.
- Reheat: In the oven or air fryer at 375°F (190°C) for 5–7 minutes until crisp again.
Nutrition
Calories: 228kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 251mg | Potassium: 1071mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2072IU | Vitamin C: 169mg | Calcium: 192mg | Iron: 5mg
Frequently Asked Questions
How do I keep the cauliflower steaks from falling apart?
To keep your cauliflower steaks intact, make sure each slice includes part of the core or central stem this holds the florets together. Also, use large, firm heads of cauliflower, and slice them with a sharp knife for clean, even cuts.
Can I make the chimichurri sauce ahead of time?
Yes! In fact, chimichurri tastes even better the next day as the flavors meld together. Prepare it up to 5–7 days in advance and store it in a sealed jar in the refrigerator. Give it a quick stir before serving.
Can I use corn tortillas instead of flour tortillas?
Yes, but corn tortillas can be a bit brittle. Warm them slightly before rolling to avoid cracking. Flour tortillas are softer and hold their shape better.
What should I do with leftover cauliflower pieces or florets?
Don’t throw them away! Toss the leftover florets with a little oil and salt, then roast them alongside the steaks or save them for soups, grain bowls, or cauliflower rice. Nothing goes to waste.
Can I grill the cauliflower steaks instead of roasting them?
Absolutely. Brush the steaks with olive oil or chimichurri, then grill over medium heat for about 5–6 minutes per side until charred and tender. The smoky flavor pairs beautifully with the fresh herbs in the sauce.
Can I use a different oil instead of olive oil?
Yes, avocado oil is a great alternative — it handles high heat well and has a neutral flavor. You can also use grapeseed or sunflower oil if you prefer.
Conclusion
These Cauliflower Steaks with Chimichurri prove that simple, plant-based cooking can be both elegant and satisfying. Every bite delivers the perfect balance of crispy, tender cauliflower and bright, herby sauce. Whether served as a light main or a vibrant side, this dish will impress anyone at the table. Serve it fresh, share generously, and enjoy the bold, wholesome flavors of nature on your plate.
