Roasted cauliflower steaks with chimichurri

Cauliflower usually spends its existence on the side of the dinner plate, sitting next to a pile of green beans.

But when you cut that cauliflower into steaks and roast it, suddenly that humble veg becomes the star of dinner.

It gets nutty brown from roasting in the oven, and beautifully tender.

Its muted flavor is perfectly complemented with a generous spread of cilantro chimichurri sauce.

In this post:

Chimichurri is an Argentinean sauce that’s similar in concept to pesto.

It simply involves throwing herbs, garlic, and a few other ingredients into a food processor.

It’s typically made with parsley. However, I’m not a big fan of parsley. So I prefer to make it with cilantro instead.

(For variation ideas, be sure to check out my full post on cilantro chimichurri.)

Chimichurri sauce is one of those bright, garlicky sauces that I want to put on everything.

I look for any excuse to use it. It’s great drizzled on tacos, or roasted potatoes.

It can be used as a salad dressing, sandwich spread, sweet potato quesadilla, or sauce for pasta or potato salad.

Chimichurri keeps well. So plan on making a batch early in the week. Then this meal comes together really quickly and with very little effort!

Preheat oven to 400 degrees. And line a baking sheet with parchment paper.

Blend until fully broken up & combined.

Now onto the cauliflower. Pull off any green leaves from around the heads.

For the steaks, cut a head of cauliflower in half, right through the stem. Cut a 1-inch slice off the middle. That’s your first “steak.” Cut another one inch slice off the other half.

Then do the whole process all over again with your second head of cauliflower.

Put the cauliflower steaks on the prepared baking sheet. Coat with oil on both sides & a pinch of salt.

Roast for 20 minutes, gently flip the steaks, and roast for 10 more.

Serve the steaks with chimichurri sauce on top.

Here are some ways you can personalize this plant-based dish to make it your own.

There’s so much flavor in the chimichurri, I like to keep the cauliflower a blank canvas.

But if you’d prefer, you can add seasonings when you coat them in oil. Sprinkle on cumin, paprika, oregano, chili powder, granulated onion, and/or granulated garlic.

After you pull the steaks out of the oven, add a squeeze of lemon juice for a brighter finish.

Add a sprinkling of vegan feta cheese for another pop of flavor.

Instead of chimichurri, top the steaks with olive tapenade, pesto, vegan hollandaise sauce, or Romesco sauce.

Don’t bother cutting them into steaks, and enjoy them as florets instead. For four people, you’ll just need one large head of cauliflower instead of two.

Since florets are smaller in size, you’ll likely need about 5 minutes less of cooking time.

(If needed, check out this easy roasted cauliflower recipe for more guidance on cooking cauliflower florets.)

Roasted cauliflower steaks last about four days in the refrigerator in an airtight container.

To reheat, cook on a baking sheet at 400 degrees in the oven for about 7 minutes, or reheat in the microwave. (The texture is a little better in the oven.)

For optimum texture, I don’t recommend freezing the cooked steaks. But you can freeze any unused florets that weren’t roasted in a freezer bag.

The chimichurri sauce can be stored in a covered container in the refrigerator for a couple of weeks.

Or you can freeze any leftover chimichurri sauce by putting it into ice cube trays. Then move the frozen cubes to a freezer bag to store. When you’re ready to use it, let the cube(s) thaw in the refrigerator.

Because this main course is low in protein & calories, I recommend serving it with some satiating sides that have a bit more heft to them.

• Black bean corn avocado salad
• Lemony potatoes with garlic & oregano or baked french fries
• Refried pinto beans or refried black beans
• Vegan tortilla soup with seitan & black beans
• Vegan burrito bowl with lentils & black beans

📖 Recipe

Roasted cauliflower steaks with cilantro chimichurri

Author: Cadry Nelson

5 from 2 votes

Cauliflower is usually the sidekick to the main course. Now is the time for it to shine! Let that cruciferous vegetable be the star of the show with this eye-catching entrée. The center of the cauliflower head is cut into “steaks.” (By using the part of the head with the stem, it all stays together & doesn’t break apart.) It’s then topped with bright & garlicky cilantro chimichurri sauce.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Course: Entree

Cuisine: Argentina, Vegan

Keyword: easy main course, roasted vegetable

Ingredients

• ▢ 2 heads cauliflower
• ▢ 2 Tablespoons avocado oil or olive oil
• ▢ Pinch of salt
• ▢ 1 recipe cilantro chimichurri
• ▢ Cilantro leaves optional garnish

Instructions

• ▢
  Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• ▢
  Make the cauliflower steaks by cutting one head in half, right through the middle of the stem. Then cut a 1-inch slice off the middle. That’s your first “steak.” Cut another one inch slice off the other half.

  Then do the whole process over again with the second head of cauliflower. (You will have cauliflower leftover. Save it for another time.)
• ▢
  Put the cauliflower steaks on the baking sheet, and coat with oil on both sides. Finish with a pinch of salt.
• ▢
  Roast for 20 minutes on one side. Then gently flip them over, and roast for 10 more minutes, until beautifully brown.
• ▢
  Serve the steaks with chimichurri sauce on top & extra cilantro leaves for optional garnish. (You can find a clickable link to the chimichurri recipe in the ingredient list.)

Notes

The recipe calls for 2 heads of cauliflower, because the steaks hold together better when they include the stem. As you slice further out on a head, you’re more apt to have steaks that fall apart.

But if you don’t care about the perfect slices or don’t mind a risk, you can buy just one large head of cauliflower for a group of four. If the slices aren’t perfect as you go out from center, they will still taste good. Or you can simply plan on two steaks, and roast the rest as florets.

If the stems of the cauliflower are very long, you can cut off the bottom half of them before cutting the “steaks.” But be careful not to cut too far up. You want the florets to stay attached.

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Nutrition

Calories: 181kcal | Carbohydrates: 5g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 173mg | Potassium: 265mg | Fiber: 2g | Sugar: 2g | Vitamin A: 258IU | Vitamin C: 42mg | Calcium: 21mg | Iron: 1mg