Cauliflower Steaks With Chimichurri – A Bright, Flavor-Packed Plant-Based Main

Cauliflower steaks with chimichurri are a simple way to make vegetables feel like the star of the plate. Thick-cut slabs of cauliflower roast until tender in the middle and caramelized on the edges. Then you spoon over a punchy, herb-forward sauce that wakes everything up.

It’s weeknight-easy, dinner-party-worthy, and pairs well with anything from grains to grilled proteins. If you’ve been looking for a veggie main that’s not a salad or a stir-fry, this is it.

What Makes This Special

There’s a lot to love here, starting with the texture. The cauliflower gets crispy outside and soft inside, almost steak-like when sliced thick.

The chimichurri adds a fresh, garlicky bite and just enough acidity to balance the richness from olive oil.

It’s also a flexible recipe. You can roast or grill the steaks, and the sauce is easily tailored to your taste. Plus, everything is made from everyday ingredients, but the result feels restaurant-level.

What You’ll Need

• 1 large head of cauliflower (look for one that’s heavy and compact)
• 3–4 tablespoons olive oil, divided
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (optional, for color and warmth)
• 1/4 teaspoon red pepper flakes (optional, for heat)

For the chimichurri:

• 1 cup finely chopped fresh parsley (stems tender parts included)
• 1/4 cup finely chopped fresh cilantro (optional but recommended)
• 2–3 cloves garlic, finely minced
• 2–3 tablespoons red wine vinegar (to taste)
• 1/2 cup extra-virgin olive oil
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper, to taste
• 1–2 tablespoons lemon juice (optional, for extra brightness)

How to Make It

1. Heat the oven and prep a sheet pan. Set your oven to 425°F (220°C).

   Line a large baking sheet with parchment paper for easy cleanup and better browning.
2. Slice the cauliflower into “steaks.” Trim off the outer leaves and level the stem end so it sits flat. Slice from top to core into 3/4- to 1-inch slabs. You’ll get 2–3 good steaks from the center; save loose florets for roasting alongside.
3. Season generously. Brush both sides of the steaks with olive oil.

   Sprinkle with salt, pepper, smoked paprika, and red pepper flakes if using. Season any loose florets as well.

4. Roast until golden and tender. Place on the sheet pan and roast for 15 minutes. Flip carefully, then roast another 10–15 minutes, until the edges are browned and the stems are tender when pierced.
5. Make the chimichurri while the cauliflower roasts. In a bowl, combine parsley, cilantro, garlic, oregano, red pepper flakes, salt, and black pepper.

   Stir in red wine vinegar and olive oil. Add lemon juice if you like extra brightness. Taste and adjust salt, vinegar, or heat.

6. Rest and plate. Let the cauliflower sit 3–5 minutes so the juices settle.

   Transfer to plates or a platter and spoon chimichurri over the top. Serve extra sauce on the side.

7. Optional finishing touches. Add a squeeze of lemon, a sprinkle of flaky salt, or toasted nuts/seeds for crunch.

How to Store

• Cooked cauliflower: Keep in an airtight container in the fridge for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer until warmed and crisp at the edges.
• Chimichurri: Store in a sealed jar in the fridge for up to 5 days.

  Add a thin layer of olive oil on top to preserve freshness. Stir before serving.
• Freezing: Not recommended for chimichurri. Cauliflower can be frozen after roasting, but texture will soften; re-crisp in a hot oven.

Benefits of This Recipe

• Plant-forward and satisfying: Thick-cut cauliflower feels hearty and makes a filling main without meat.
• Balanced flavors: You get smoky, savory roasted veg with bright, tangy herbs.

  It’s simple but layered.

• Flexible cooking methods: Roast in the oven or take it to the grill for extra char.
• Budget-friendly: Cauliflower and herbs are affordable staples that stretch to multiple servings.
• Great for meal prep: Both components keep well, and chimichurri perks up leftovers all week.

Common Mistakes to Avoid

• Slicing too thin: Thin steaks dry out and break apart. Aim for at least 3/4 inch thick.
• Under-seasoning: Cauliflower is mild. Use enough salt and spice so the flavor pops.
• Skipping the flip: Turning halfway ensures even browning and tenderness.
• Wet chimichurri: If herbs are watery, the sauce tastes flat.

  Pat herbs dry before chopping.

• Using only florets: The core helps hold steaks together. Save florets to roast, but keep those center cuts intact.

Alternatives

• Grill it: Brush steaks with oil and seasonings, then grill over medium-high heat 5–7 minutes per side until charred and tender.
• Change the herbs: Swap cilantro for more parsley, or add mint or basil for a softer profile.
• Try different acids: Use sherry vinegar, apple cider vinegar, or lemon juice for a twist.
• Make it smoky: Add more smoked paprika, or finish with a drizzle of chipotle oil.
• Add protein: Top with toasted chickpeas, crumbled feta, or a fried egg. For omnivores, serve alongside grilled shrimp or steak.
• Spice swap: Use Aleppo pepper for gentle heat and fruitiness, or a pinch of cumin for warmth.
• Roast a whole head: If steaks fall apart, roast large wedges instead.

  Same seasoning, same timing.

FAQ

How do I keep the cauliflower steaks from falling apart?

Use a large, dense head and cut through the core to hold the slabs together. Slice at least 3/4 inch thick and handle with a wide spatula for flipping. Any crumbles can roast alongside and still taste great.

Can I make the chimichurri in a food processor?

Yes, pulse the herbs and garlic just until finely chopped, then stir in oil and vinegar by hand.

Avoid over-processing, which can turn it into a paste. A bit of texture keeps the sauce lively.

Is there a good substitute for red wine vinegar?

Sherry vinegar is closest. Apple cider vinegar or a mix of lemon juice and a splash of white wine vinegar also works.

Adjust to taste so the sauce is bright but not harsh.

What sides go well with this?

Try quinoa or couscous, garlicky greens, roasted potatoes, or a simple tomato-cucumber salad. The chimichurri also shines over grilled corn or white beans. Keep sides fresh and simple to let the sauce stand out.

Can I make it ahead?

You can roast the cauliflower and refrigerate it, then reheat in a hot oven.

Chimichurri improves after an hour or two in the fridge. For best texture, assemble right before serving.

How spicy is it?

It’s mild to medium, depending on your red pepper flakes. Start small and add more to taste.

You can also skip the flakes and let guests add heat at the table.

Do I need both parsley and cilantro?

No, but the mix adds depth. If you’re not a cilantro fan, use all parsley and maybe a touch of mint or basil to round it out. The sauce should taste fresh, bold, and balanced.

Can I air fry the steaks?

Yes.

Air fry at 400°F (205°C) for about 10–12 minutes, flipping halfway, until browned and tender. Don’t overcrowd the basket; cook in batches if needed.

In Conclusion

Cauliflower steaks with chimichurri turn simple ingredients into a lively, satisfying meal. The contrast of caramelized cauliflower and bright herbs keeps every bite interesting.

It’s easy enough for a weeknight and special enough for guests. Keep this one in your back pocket for when you want big flavor with minimal fuss.