Roasted Cauliflower Steaks with Chimichurri Sauce
Roasted cauliflower steaks are cooked in the oven until tender and caramelized, then topped with a herby chimichurri sauce.
If you haven’t tried cauliflower steaks before, then you will be wowed by this recipe. It’s a delicious change from regular cauliflower—a must-try!
Naturally vegan and gluten-free.
Thick slabs of roasted cauliflower topped with a drinkable chimichurri sauce are currently one of my favorite ways to enjoy cauliflower, and my bet is that once you try it, it will be yours, too.
The key is slicing the cauliflower into thick slices and roasting them whole. This gives a feeling of eating a main course, and not just a simple side dish.
I love that these cauliflower steaks are easy to prepare, requiring minimal ingredients and effort.
If you can slice cauliflower and mix chopped herbs with olive oil, you can make this show-stopping recipe.
Ingredient Notes
The best part about these cauliflower steaks is that they require only cauliflower, olive oil, salt, and pepper to make. Cauliflower has a mild flavor, making it a blank canvas for various seasonings and sauces.
I add a Chimichurri sauce on top because I love herby sauces and think it complements the roasted cauliflower steaks well, but you can use other sauces if you prefer.
Substitution Notes
Once you make these cauliflower steaks, then you can try other sauces in place of the Chimichuiri sauce.
My Spanish romesco sauce would be wonderful on these steaks (like I do in my roasted cauliflower sandwiches!), as would a thinned pesto or a sprinkle of parm cheese on top before roasting.
While these cauliflower steaks are definitely not steaks, a good rule of thumb is that if you like the sauce/topping on steak, it will likely work on cauliflower steak, too!
How to Make Roasted Cauliflower Steaks
Thick slices of cauliflower are seasoned to perfection and then roasted until golden and tender. This simple technique unlocks cauliflower’s natural sweetness and creates a delicious, caramelized crust.
Step 1: Slice the Cauliflower
Trim the stem and slice the cauliflower into 1-inch pieces; it’s OK if you have florets left over, I just add them to the baking tray and roast them alongside the cauliflower steaks.
The florets may cook faster than the steaks, so if you have a lot of floret pieces, then check the baking time earlier and remove any pieces that are finished cooking.
Step 2: Roast the Cauliflower
Baste with olive oil and sprinkle with salt and pepper on both sides. I use a pastry brush to easily add the olive oil to the cauliflower. Bake until tender and caramelized.
Step 3: Chop the Herbs
Chop the herbs and add to a bowl along with the garlic and minced pepper. You’ll want to finely chop the herbs so they can easily be added to the olive oil to make a sauce.
If you have a mini food processor, you can use it here. I use a sharp knife!
Step 4: Add the Olive Oil
Add the olive oil and vinegar to the herbs and stir together. Taste, adjusting seasoning as desired, then set aside to marry while the cauliflower roasts.
You can always add more salt, oil, and vinegar depending on taste preference.
Serve
Place the roasted cauliflower on plates and spoon the chimichurri sauce on top.
You’ll want to enjoy the cauliflower steaks immediately, as their crispness will lessen over time.
Expert Tips
Make sure your oven is at the right temperature, as these cauliflower steaks won’t work the same way at lower temperatures. The high heat creates caramelized edges, providing a delightful contrast to the tender interior.
You can make the chimichurri sauce ahead of time if you’d like. I like to make it at least 15 minutes before serving so the flavors have time to marry, but you can make it up to two days ahead of time and store it in the fridge.
Before serving, bring the chimichurri sauce to room temperature before serving over the cauliflower steaks.
Serving Suggestions
You can enjoy these roasted cauliflower steaks any way you’d normally enjoy a steak. Try pairing them with creamy polenta or mashed potatoes. The comforting base of polenta or mashed potatoes contrasts nicely with the caramelized edges of the cauliflower.
Or, you can pair them with a nice green salad, like my Kale Caesar Salad or my Mediterranean Farro salad. These cauliflower steaks are also lovely served like my roasted carrots with lentils, with a lemon tahini sauce on top, and served over herbed French lentils.
You can also serve alongside other roasted vegetables, like my simple roasted carrots and broccoli with garlic.
If you try these Roasted Cauliflower Steaks with Chimichurri Sauce, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.
Roasted Cauliflower Steaks with Chimichurri Sauce
Equipment
Ingredients
- 1 large, or two medium head cauliflower, leafy part removed
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley leaves
- 2 tablespoons finely chopped mint
- 3-4 garlic cloves, minced
- 1 serrano or red chili pepper, seeded and finely chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon flaky sea salt, like Maldon
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Trim the cauliflower stem to create a flat surface on the bottom, as this will make it easier to cut into steaks. Place the stem side down on the cutting board, then slice the cauliflower into 1-inch slabs. As you get to the edges, it's OK if some of the pieces are shorter; you can roast them alongside the rest of the steaks.
- Brush the steaks with olive oil on both sides and sprinkle with salt and pepper. Roast without flipping, 30-35 minutes until cauliflower is fork tender.
- While the cauliflower is roasting, make the chimichurri sauce. Mix together the remaining olive oil, red wine vinegar, parsley, mint, garlic, pepper, salt and pepper. Let sit for at least 15 minutes for the flavors to marry.
- Plate by placing the roasted cauliflower on a plate and drizzling generously with the sauce. Serve immediately.