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Two cauliflower steaks on a brown plate, generously topped with chimichurri sauce, with lime and parsley for garnish.

Roasted Cauliflower Steaks with Chimichurri

Max Dennison
Roasted Cauliflower Steaks with Chimichurri is a vibrant, flavorful dish that’s perfect as a plant-based main course or a hearty side. Thick slices of cauliflower are roasted to golden-brown perfection and topped with a zesty chimichurri sauce made from fresh herbs, garlic, olive oil, and a touch of tangy vinegar. Naturally gluten-free, low-carb, and packed with nutrients, this recipe is easy to make and incredibly versatile. Whether you’re looking for a healthy weeknight dinner or an impressive dish for entertaining, these cauliflower steaks are sure to be a hit!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Argentinian, Uruguayan
Servings 3
Calories 190 kcal

Equipment

  • Chef’s Knife: For cutting the cauliflower into thick, even steaks.
  • Cutting Board: A sturdy surface for prepping the cauliflower.
  • Mixing Bowls: One for mixing the seasoning and another for preparing the chimichurri sauce.
  • Baking Sheet or Tray: Essential for roasting the cauliflower steaks evenly.
  • Parchment Paper or Aluminum Foil: To line the baking sheet and prevent sticking (optional).
  • Brush or Spoon: For spreading the olive oil and spice mixture over the cauliflower steaks.
  • Whisk or Fork: To mix the chimichurri sauce ingredients thoroughly.
  • Measuring Spoons and Cups: For accurately measuring spices, oil, and chimichurri ingredients.
  • Zester or Grater: If you’d like to add lime zest to the chimichurri for extra flavor (optional).
  • Serving Platter: To plate the cauliflower steaks beautifully with the chimichurri sauce.

Ingredients
  

For the Roasted Cauliflower Steaks

  • 1 Large head of cauliflower
  • 3 Tbsp Olive oil
  • 1 Tsp Smoked paprika
  • 1 Tsp Garlic powder
  • ½ Tsp Ground cumin
  • Salt and pepper to taste

For the Chimichurri Sauce

  • 1 Cup Fresh parsley, finely chopped
  • ½ Cup Fresh cilantro, finely chopped
  • 3 Cloves garlic, minced
  • 1 Small red chili, finely chopped (optional, for heat)
  • 2 Tbsp Red wine vinegar
  • ½ Cup Olive oil
  • ½ Tsp Salt (adjust to taste)
  • ¼ Tsp Black pepper
  • 1 juice of lime

Instructions
 

  • 1. Prepare the Cauliflower:
    Preheat your oven to 425°F (220°C).
    Remove the outer leaves of the cauliflower and trim the stem, ensuring the head stays intact.
    Slice the cauliflower into 1-inch-thick "steaks" (you should get 2–3 sturdy steaks from one head; smaller florets can be roasted separately).
  • 2. Season and Roast:
    Line a baking sheet with parchment paper.
    In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
    Brush both sides of the cauliflower steaks with the spiced olive oil mixture.
    Place the steaks on the prepared baking sheet and roast for 20–25 minutes, flipping halfway, until golden brown and tender.
  • 3. Make the Chimichurri Sauce:
    While the cauliflower roasts, prepare the chimichurri.
    In a medium bowl, combine parsley, cilantro, garlic, red chili, red wine vinegar, olive oil, salt, pepper, and lime juice. Stir well to blend all the flavors.
  • 4. Serve:
    Once the cauliflower steaks are roasted to perfection, transfer them to a serving platter.
    Generously spoon chimichurri sauce over the steaks.
    Garnish with extra herbs or lime wedges, if desired.
    Pro Tip: Serve these steaks with a side of roasted sweet potatoes or a crisp green salad for a complete meal.

Notes

Make Ahead Tips

This Roasted Cauliflower Steaks with Chimichurri recipe is perfect for prepping in advance, whether you’re planning a weeknight dinner or hosting a special event. Here’s how you can prepare ahead of time:
  1. Prep the Cauliflower:
    • Cut the cauliflower into steaks up to 1 day in advance. Store them in an airtight container or wrap them tightly in plastic wrap and refrigerate.
    • Mix the olive oil and spice seasoning ahead of time and store it in a small airtight container at room temperature.
  2. Make the Chimichurri Sauce:
    • The chimichurri sauce can be prepared up to 3 days ahead. Store it in an airtight container in the refrigerator. For the best flavor, let it come to room temperature before serving and give it a quick stir to re-emulsify.
  3. Partial Roasting Option:
    • Roast the cauliflower steaks halfway (about 10–12 minutes) and let them cool completely. When ready to serve, finish roasting them in a preheated oven for 10–15 minutes until golden and crispy.

Storage Tips

  1. Leftover Cauliflower Steaks:
    • Allow the roasted cauliflower steaks to cool to room temperature before storing.
    • Place them in an airtight container and refrigerate for up to 3 days.
  2. Reheating Cauliflower Steaks:
    • For the best texture, reheat the steaks in the oven or an air fryer at 375°F (190°C) for 8–10 minutes until warmed through and crispy. Avoid microwaving, as this may make them soggy.
  3. Chimichurri Sauce:
    • Store any leftover chimichurri sauce in an airtight container in the refrigerator for up to 5 days. Its flavor will deepen over time, but be sure to stir it before serving.
  4. Freezing:
    • While the cauliflower steaks are best enjoyed fresh, you can freeze cooked steaks. Let them cool completely, then place them in a single layer in a freezer-safe container or bag. Freeze for up to 2 months.
    • To reheat, thaw the steaks overnight in the refrigerator and warm them in the oven at 375°F (190°C) until heated through. Note that chimichurri sauce doesn’t freeze well, so it’s best to make it fresh.
By preparing parts of this recipe ahead of time and properly storing leftovers, you can save time and enjoy this delicious dish whenever you want!
Keyword Argentinian-inspired dishes, Cauliflower steak recipe, Chimichurri sauce recipe, Easy vegetarian recipes, Gluten-free dinner recipes, Healthy roasted vegetables, Low-carb cauliflower recipes, Plant-Based Meals, Roasted cauliflower steaks, Vegetarian dinner ideas