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Roasted Cauliflower Steaks with Chimichurri
Thick-cut cauliflower steaks roasted until golden and caramelized, served with a bright, herby Argentinian chimichurri. This is a showstopper vegetarian main that impresses meat-eaters and vegetarians alike — hearty, flavourful, and visually dramatic.
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Ingredients
- 1 large head cauliflower, sliced into 1-inch steaks through the core
- 4 tbsp olive oil, divided
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tsp salt, divided
- 1 cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 3 cloves garlic
- 2 tbsp red wine vinegar
- ¼ tsp red pepper flakes (optional)
Contains: sulphites.
Method
- Preheat oven to 425°F. Brush cauliflower steaks on both sides with 2 tbsp olive oil. Season with smoked paprika, cumin, and half the salt.About 10 min
- Heat an oven-safe skillet over high heat. Sear cauliflower steaks for 2 minutes per side until golden. Transfer skillet to oven and roast for 20-22 minutes until tender through the core.About 26 min
- While cauliflower roasts, blend parsley, cilantro, garlic, red wine vinegar, remaining olive oil, red pepper flakes, and remaining salt in a food processor until a chunky sauce forms.About 3 min
- Plate cauliflower steaks and spoon chimichurri generously over top. Serve with crusty bread or rice to catch the sauce.About 1 min
Tips
- Slice through the core to keep the steak intact — the core holds it together.
- Patting the cauliflower dry before seasoning ensures a better sear.
- Chimichurri keeps in the fridge for a week and is excellent on grilled chicken or fish too.
Ring the changes
- Substitute the chimichurri with harissa yogurt for a North African spin.
- Top finished steaks with crumbled feta and pomegranate seeds.
Keeping it
Cauliflower steaks keep for 3 days in the fridge. Store chimichurri separately. Reheat steaks in a hot skillet.
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