Roasted Cauliflower Steaks with Chimichurri
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5 from 1 vote

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.
Course Main Course
Cuisine Fusion
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 353kcal
Author Amy Katz


For the Roasted Cauliflower Steaks:

  • 1 head cauliflower trimmed and cut vertically into 4 "steaks"
  • 2 Tablespoons olive oil
  • salt and pepper to taste

For the Chimichurri:

  • 1/4 cup fresh parsley roughly chopped
  • 2 Tablespoons fresh oregano leaves stems removed
  • 4 cloves garlic minced
  • 2 teaspoons crushed red pepper flakes
  • 3 Tablespoons red wine vinegar
  • salt and pepper to taste
  • 1/2 cup olive oil


  • Heat the oven to 400 degrees F.
  • Place the cauliflower steaks on a sheet pan lined with parchment paper. Drizzle the olive oil on top and use your hands to coat each steak on all sides. Don't worry if some of the steaks separate into florets. Season the cauliflower with salt and pepper, to taste.
  • Roast the cauliflower steaks for 40-45 minutes until they are tender and browned on the outside, flipping the steaks over half way through.
  • Meanwhile, prepare the Chimichurri by adding the parsley, oregano, garlic, red pepper flakes, red wine vinegar, and salt and pepper to the bowl of a food processor. Pulse, scraping down the sides of the bowl as needed.
  • Stream the olive oil through the funnel in the top while the food processor is running. Taste and adjust the seasonings, if needed. Let the Chimichurri rest at room temperature while the cauliflower steaks finish roasting.
  • Once the cauliflower steaks are done roasting, carefully transfer them along with any loose florets to a serving dish. Spoon some of the Chimichurri on top and offer the remaining sauce in a small bowl alongside the cauliflower. Enjoy!


Chimichurri recipe adapted from Food & Wine.


Calories: 353kcal | Carbohydrates: 10g | Protein: 3g | Fat: 34g | Saturated Fat: 4g | Sodium: 64mg | Potassium: 513mg | Fiber: 4g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 75.2mg | Calcium: 85mg | Iron: 2.2mg