Let me tell you about the first time I made cauliflower steak with chimichurri – my skeptical meat-loving husband went back for seconds! This dish changed how I see vegetarian meals. Thick slabs of roasted cauliflower soak up smoky flavors while staying tender inside, and that bright green chimichurri? Wow. It’s like summer exploded all over your plate.
What I love most is how simple yet impressive this feels. In under an hour, you’ve got something hearty enough for Sunday dinner but healthy enough for weeknights. The magic happens when crispy-edged cauliflower meets the garlicky, herby punch of chimichurri. No fancy techniques here – just good ingredients treated right.
This became our go-to when friends come over because everyone – vegetarians and carnivores alike – cleans their plates. Trust me, nobody misses the meat when you serve cauliflower steak with chimichurri this good.
Why You’ll Love This Cauliflower Steak with Chimichurri
- Quick & Easy: Prep takes just 15 minutes, and the oven does most of the work while you whip up the chimichurri.
- Bold Flavors: The smoky roasted cauliflower pairs perfectly with the zesty, garlicky chimichurri sauce.
- Healthy & Satisfying: Packed with veggies and healthy fats, it’s a guilt-free meal that’s still hearty.
- Totally Customizable: Swap herbs, add a squeeze of lemon, or spice it up with extra chili flakes – it’s your call!
Ingredients for Cauliflower Steak with Chimichurri
Here’s what you’ll need to make this magic happen. I like to divide everything into two groups – one for those gorgeous cauliflower steaks, and one for that bright, herby chimichurri that’ll make your taste buds dance. Pro tip: measure everything before you start cooking – it makes the process so much smoother!
For the Cauliflower Steaks:
- 1 large head cauliflower – look for one that feels heavy for its size with tight, creamy-white florets
- 2 tbsp olive oil – the good stuff, since it’s the main flavor carrier
- 1/2 tsp kosher salt – I prefer this over table salt for better texture
- 1/4 tsp freshly ground black pepper – freshly cracked makes all the difference
For the Chimichurri Sauce:
- 1 cup packed fresh flat-leaf parsley leaves – stems removed (about 1 big bunch)
- 1/4 cup packed fresh cilantro leaves – optional but adds great depth
- 2 garlic cloves – or 3 if you’re feeling bold!
- 2 tbsp red wine vinegar – adds that perfect tang
- 1/4 cup olive oil – extra virgin for maximum flavor
- 1/4 tsp red pepper flakes – adjust to your heat preference
- Pinch of salt – to bring all the flavors together
See? Nothing too crazy or hard to find. I always tell my friends – don’t skimp on the fresh herbs here. That parsley and cilantro combo is what makes the chimichurri sing! Also, that cauliflower should feel dense and firm when you buy it – no brown spots or limp leaves.
How to Make Cauliflower Steak with Chimichurri
Alright, let’s get cooking! This comes together so easily once you’ve got everything prepped. I’ll walk you through each step – from transforming that humble cauliflower into glorious “steaks” to whipping up that vibrant chimichurri that’ll make your whole kitchen smell amazing.
Preparing the Cauliflower Steaks
- Preheat your oven to 400°F (200°C) and position a rack in the center. This ensures even cooking – no burnt bottoms or underdone tops!
- Trim the cauliflower: Remove any outer leaves, but keep the core intact – that’s what holds your steaks together. Place it stem-side down on your cutting board.
- Slice into steaks: Using a large chef’s knife, cut straight down through the center to make two 1-inch thick “steaks.” You’ll get some florets breaking off – save those for roasting alongside!
- Oil and season: Brush both sides of each steak with olive oil – don’t be shy! Sprinkle evenly with salt and pepper. I like to rub the seasoning in with my fingers to make sure every nook gets flavored.
- Roast: Place on a parchment-lined baking sheet (for easy cleanup) and roast for 25-30 minutes. You’ll know they’re ready when the edges turn golden brown and a fork slides in easily.
Making the Chimichurri Sauce
While those beauties roast, let’s make the chimichurri that’ll take them from good to “oh my god, I need this recipe!”
- Prep the herbs: Wash and thoroughly dry your parsley and cilantro. Remove any thick stems – we want mostly leaves for the best texture.
- Chop or pulse: You’ve got options here! For a chunkier sauce, finely chop everything by hand. For smoother texture, pulse in a food processor 5-6 times – but don’t turn it into mush!
- Combine ingredients: In a bowl, mix the chopped herbs with minced garlic, red wine vinegar, olive oil, red pepper flakes, and a pinch of salt. Stir well and let it sit for at least 10 minutes – this lets the flavors marry beautifully.
- Taste and adjust: Give it a try! Need more tang? Add another splash of vinegar. Too sharp? Drizzle in more olive oil. Make it yours!
Pro tip: If you’ve got time, let the chimichurri sit at room temperature for 30 minutes before serving. Those flavors develop so much depth!
Tips for Perfect Cauliflower Steak with Chimichurri
Okay, let me share some tricks I’ve learned from making this dish over and over. Trust me, these little tips make a big difference between “good” and “holy cow, this is amazing!”
- Use fresh herbs for the chimichurri: I know it’s tempting to grab that dried parsley from the back of your pantry, but don’t do it! Fresh herbs make the chimichurri vibrant and aromatic. If you’ve got leftovers, toss them into scrambled eggs the next day – so good!
- Don’t overcrowd the baking sheet: Give those cauliflower steaks some breathing room! If they’re too close together, they’ll steam instead of roast, and you’ll miss out on those crispy, caramelized edges. Use two pans if you need to.
- Broil for extra crispiness: If you’re like me and love a little crunch, pop the cauliflower under the broiler for the last 2-3 minutes. Keep a close eye on it though – it goes from golden to burnt in seconds!
- Cut the cauliflower carefully: When slicing your steaks, use a sharp knife and steady pressure. If you’re worried about florets breaking off, don’t stress – just roast those little pieces alongside the steaks. They make a great snack while you wait!
- Let the chimichurri rest: I know it’s hard to wait, but letting the chimichurri sit for at least 10 minutes (or up to 30) lets the flavors meld together. It’s worth the patience, I promise!
- Season generously: Cauliflower can be pretty bland on its own, so don’t be shy with the salt and pepper. A little extra seasoning goes a long way to bring out its natural sweetness.
Follow these tips, and you’ll have cauliflower steak with chimichurri that’s restaurant-worthy every time. And hey, if something doesn’t turn out perfect the first time, no worries – it’s all part of the cooking adventure!
Serving Suggestions for Cauliflower Steak with Chimichurri
Now that you’ve got these gorgeous cauliflower steaks ready, let’s talk about how to serve them! This dish is so versatile – it plays well with all sorts of sides. Here are my absolute favorite ways to round out the meal:
- Crispy roasted potatoes: Toss some baby potatoes with olive oil and rosemary, then roast them alongside the cauliflower. The earthy flavors complement each other perfectly, and you get that satisfying crispy-on-the-outside, fluffy-on-the-inside texture contrast. Check out this 15-minute crispy potatoes recipe for inspiration.
- Fluffy quinoa or farro: Spoon your cauliflower steak over a bed of these nutty grains to soak up all that delicious chimichurri. I like to cook the grains in vegetable broth for extra flavor – it makes the whole dish feel heartier.
- Simple green salad: A bright mix of arugula, cherry tomatoes, and shaved radishes with lemon vinaigrette cuts through the richness beautifully. The peppery greens are magic with the garlicky chimichurri!
- Crusty bread: Don’t let any chimichurri go to waste! A warm baguette or ciabatta is perfect for mopping up every last drop of that herby sauce. Bonus points if you toast it with a little garlic butter first.
My personal favorite? The potato-quinoa combo – you get that perfect balance of textures and flavors. But honestly, this cauliflower steak stands strong on its own too. Sometimes I just add an extra drizzle of chimichurri and call it dinner!
Storing and Reheating Cauliflower Steak with Chimichurri
Let’s be real – this dish tastes best fresh from the oven when those cauliflower edges are still crispy and the chimichurri is bright and vibrant. But life happens! Here’s how I handle leftovers (though honestly, we rarely have any in my house).
Storing the Cauliflower Steaks
If you must store them, here’s what I’ve found works best:
- Cool completely before storing – trapping steam makes them soggy
- Refrigerate in an airtight container for up to 2 days (they lose that perfect texture after that)
- Separate layers with parchment paper if stacking to prevent sticking
- Keep chimichurri separate – store it in its own jar to maintain freshness
Storing the Chimichurri Sauce
This herby magic actually gets better after sitting overnight! Here’s how to keep it fresh:
- Use a clean glass jar with a tight lid – plastic can absorb flavors
- Press plastic wrap directly on the surface before sealing to prevent oxidation
- Refrigerate for up to 3 days – the olive oil may solidify, but it’ll loosen up at room temp
- Give it a good stir before using to redistribute the flavors
Reheating Like a Pro
Okay, here’s the trick – cauliflower steaks don’t microwave well (they turn rubbery). My method:
- Oven method: Place on a baking sheet at 350°F for 10-12 minutes until heated through
- Skillet method: Heat a dry skillet over medium and warm each side for 2-3 minutes
- Broiler finish: For last-minute crispiness, broil for 1 minute right before serving
Important note! Always add fresh chimichurri after reheating – heating the sauce dulls those bright flavors. If your leftover chimichurri looks a bit tired, revive it with a fresh squeeze of lemon juice and a drizzle of new olive oil.
Cauliflower Steak with Chimichurri FAQs
Got questions? I’ve got answers! Here are some common ones I hear about this dish – and trust me, I’ve been through all these scenarios myself. Let’s clear up any doubts so you can make this recipe with confidence!
Can I grill the cauliflower instead of roasting it?
Absolutely! Grilling gives the cauliflower a fantastic smoky flavor. Just brush the steaks with a little extra oil to prevent sticking, and grill over medium heat for about 4-5 minutes per side. Keep an eye on them – they cook faster than in the oven! Pro tip: use a grilling basket if you’re worried about florets falling through the grates.
Can I substitute dried herbs for the chimichurri?
I’ll be honest – fresh herbs are the way to go here. Dried herbs just don’t give you that vibrant, fresh flavor. But if you’re in a pinch, use 1/3 the amount of dried parsley and cilantro (so 1/3 cup parsley and 4 tsp cilantro). Add a splash of lemon juice to brighten it up. It won’t be the same, but it’ll still taste good!
Can I make this ahead of time?
You can prep parts of it ahead! The chimichurri actually tastes better after sitting for a few hours (or even overnight). For the cauliflower, you can cut the steaks and store them in an airtight container in the fridge for up to 24 hours before roasting. Just don’t roast them too far in advance – they’re best fresh out of the oven!
What if my cauliflower steaks fall apart?
No stress! It happens to the best of us. If your steaks break, just roast the pieces – they’ll still taste amazing. Next time, look for a larger, denser cauliflower head and make sure your knife is sharp. Cutting thicker steaks (about 1.5 inches) also helps them hold together better.
Can I use a different vinegar in the chimichurri?
Sure thing! Red wine vinegar is my go-to, but white wine vinegar or even sherry vinegar work great too. Just avoid balsamic – it’s too sweet and will muddy the bright flavors. If you’re feeling adventurous, a squeeze of fresh lime juice instead of vinegar adds a lovely citrusy twist! You can learn more about different types of vinegar here.
Remember, cooking is all about experimenting and making it work for you. Got a question I didn’t cover? Drop it in the comments – I’m happy to help!
Nutritional Information
Let’s talk numbers – but don’t worry, these are the good kind! This cauliflower steak with chimichurri is one of those rare dishes that actually makes healthy eating exciting. Just remember, these are estimates – your exact numbers might vary depending on your specific ingredients and how generous you are with that delicious chimichurri!
- Calories: About 180 per serving (1 steak with sauce)
- Total Fat: 14g (mostly from heart-healthy olive oil)
- Saturated Fat: Just 2g – way less than a traditional steak!
- Carbohydrates: 12g (with 5g of fiber to keep you full)
- Sugar: Only 4g naturally occurring from the cauliflower
- Protein: 4g (not bad for a veggie dish!)
- Sodium: 320mg (about 14% of your daily limit)
What I love about these numbers? They prove you can have big flavor without the guilt. All that olive oil and fresh herbs deliver serious nutrition – we’re talking vitamin C from the parsley, antioxidants from the garlic, and all the good stuff cauliflower offers. My nutritionist friend calls this “accidentally healthy” because it tastes so indulgent!
PrintCauliflower Steak with Chimichurri – 1 Amazing Meatless Meal
A flavorful vegetarian dish featuring thick slices of roasted cauliflower topped with a vibrant chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
- 1 large head cauliflower
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 garlic cloves
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 400°F (200°C).
- Cut cauliflower into 1-inch thick steaks.
- Brush with olive oil and season with salt and pepper.
- Roast for 25-30 minutes until golden.
- Blend parsley, cilantro, garlic, vinegar, olive oil, and red pepper flakes for chimichurri.
- Drizzle chimichurri over roasted cauliflower steaks before serving.
Notes
- Use firm, fresh cauliflower for best results.
- Chimichurri can be made ahead and refrigerated for up to 3 days.
- For crispier steaks, broil for the last 2-3 minutes.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
