Cauliflower steaks turn a simple vegetable into something satisfying and full of character. Roasted until golden and tender, then finished with bright chimichurri, this dish balances richness with freshness. It’s food that feels intentional simple ingredients, strong flavors, and a plate that stands on its own.
This is Let’s Veg cooking with contrast and confidence.
Cauliflower Steaks with Chimichurri Sauce
Cauliflower steaks roasted until golden and topped with fresh chimichurri sauce. A bold, satisfying Let’s Veg recipe perfect as a plant-based main.
Ingredients
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove outer leaves from cauliflower and trim stem, keeping the core intact.
- Slice cauliflower into 1-inch-thick steaks (you’ll get 2-3 good steaks; reserve loose florets).
- Brush both sides of steaks with olive oil and season with salt, pepper, and paprika.
- Place on baking sheet and roast for 15 minutes.
- Flip steaks and roast another 12-15 minutes, until golden and tender.
- In a bowl, combine parsley, cilantro, garlic, vinegar, olive oil, red pepper flakes, and salt. Stir well.
- Spoon chimichurri generously over warm cauliflower steaks and serve immediately.
Nutrition
Notes
Grill the steaks instead of roasting for a smoky flavor
Use leftover florets for roasting or salads
Chimichurri keeps well refrigerated for 2 days