Cauliflower Steaks with Chimichurri Sauce

Thick-cut slabs of cauliflower, roasted or grilled until golden and caramelized at the edges, become the star of the plate in this bold yet minimal dish. The hearty texture and nutty flavor of the cauliflower pair beautifully with vibrant, herbaceous chimichurri sauce—packed with fresh parsley, garlic, red wine vinegar, and olive oil. It’s rustic meets refined: simple ingredients layered into something memorable, dramatic, and intensely flavorful. Whether served as a plant-based main or a stunning side, it proves that cauliflower isn’t just a filler—it’s a centerpiece.

Why It’s Incredibly Easy to Make

The dish feels sophisticated but couldn’t be simpler to prepare:

  • Slice the cauliflower into thick steaks (about ¾-inch), brush with oil and spices

  • Roast or grill for crisp-tender perfection

  • Blitz up chimichurri in minutes—no cooking required

  • Serve warm with a drizzle and watch the sauce wake everything up

It’s quick, bold, and lets the oven or grill do all the heavy lifting.

Proteins and Toppings to Add Complexity

Cauliflower is a blank canvas ready for flair:

  • Lentils, white beans, or quinoa for a complete plant-based plate

  • Grilled chicken or shrimp for a surf-and-turf twist

  • Toasted walnuts, almonds, or pumpkin seeds for crunch and healthy fats

  • Crumbled feta, goat cheese, or cashew cream to add creaminess

  • Pickled red onions or charred lemon wedges to enhance brightness

You can shift the mood from Latin-inspired to Mediterranean with just a few swaps.

Cauliflower Steaks with Chimichurri Sauce

Recipe

 

Ingredients:

For the Cauliflower Steaks:

  • 1 large head cauliflower, trimmed and sliced into ¾-inch steaks

  • 2 tbsp olive oil

  • ½ tsp smoked paprika

  • Salt and black pepper to taste

For the Chimichurri Sauce:

  • 1 cup fresh parsley

  • 2 cloves garlic

  • 2 tbsp red wine vinegar

  • ½ tsp crushed red pepper

  • ½ cup olive oil

  • Salt to taste

Instructions:

  1. Preheat oven to 425°F (220°C) or fire up a grill.

  2. Brush cauliflower steaks with olive oil, paprika, salt, and pepper.

  3. Roast on a lined baking sheet for 20–25 minutes, flipping halfway, until golden and tender. If grilling: cook 5–7 minutes per side until nicely charred.

  4. While cauliflower cooks, blend chimichurri ingredients until just combined—not smooth. Taste and adjust salt.

  5. Plate the steaks and drizzle generously with sauce. Serve warm, optionally with grains or protein.

Nutrition Facts (Per Serving)

  • Calories: 310 kcal

  • Protein: 8 g

  • Total Fat: 24 g

  • Saturated Fat: 3.5 g

  • Carbohydrates: 20 g

  • Dietary Fiber: 7 g

  • Sugars: 4 g

  • Sodium: 220 mg