Roasted Cauliflower Steaks with Chimichurri

Elevate your favorite cruciferous vegetable to main dish status when you make Roasted Cauliflower Steaks with Chimichurri. This dish is bursting with flavor thanks to a piquant sauce made with parsley, oregano, garlic, chili flakes and red wine vinegar. And it’s naturally vegan and gluten-free.

Cauliflower is one of my favorite vegetables.

I love it spicy in Buffalo Cauliflower Bites Salad.

Plus it’s a great stand in for raw fish in Cauliflower Ceviche.

And you can’t go wrong by making Blackened Balsamic Cauliflower.

Since it’s a relatively mild-tasting vegetable, it works well with a wide variety of seasonings.

That’s why I think you’re really going to enjoy these Roasted Cauliflower Steaks with Chimichurri.

Roasted Cauliflower Steaks are easy to make.

 

I first started turning cauliflower into “steaks” for a Vegan Thanksgiving Dinner menu plan I created to help people stick to a budget.

They were delicious with mashed potatoes, vegan mushroom gravy, and other vegetables.

To make them, you slice the cauliflower vertically through the core into four pieces.

But don’t worry if they don’t stay together perfectly.

You can roast any loose florets alongside the steaks on the baking sheet.

And the vegetable is simply roasted in the oven with olive oil, salt, and pepper until tender and browned.

Chimichurri is a flavorful sauce you make in your food processor.

 

This uncooked sauce is originally from Argentina and Uruguay.

It reminds me of Italian pesto but with parsley instead of basil and extra garlic.

Traditionally the herbs and spices are combined together in the food processor, then the mixture is stirred into olive oil.

This recipe from Food & Wine shows you how to make it this way.

But I typically stream the olive oil through the top of the food processor so everything combines together, like when I make pesto.

Either way, I think you’ll agree Chimichurri is very delicious!

This Chimichurri can also be enjoyed with other recipes.

 

While it’s typically served with grilled meat, I think it’s a great condiment for roasted root vegetables and potatoes.

And you can also eat it with warm toasty bread or stir it into pasta.

Or use it as a dressing for grain and bean salads.

The possibilities are endless!

Top the Roasted Cauliflower Steaks with Chimichurri and serve it as the main course.

 

We typically think of a vegetable as a side dish, but Roasted Cauliflower Steaks are surprisingly substantial and filling.

You could serve this recipe with a baked potato or a side of pasta.

Or for a lighter meal, some crusty bread and a green salad pairs wonderfully with it.

And I love it with White Bean Cherry Tomato Basil Salad for a unique plant-based meal.

And without further ado, let’s make Roasted Cauliflower Steaks with Chimichurri!