Impress vegetarians and omnivores alike with Roasted Cauliflower Steaks topped with fresh chimichurri. The cauliflower’s caramelized edges contrast beautifully with the bright, garlicky herb sauce. As a long-time recipe developer, I’ve calibrated roasting times to ensure tender centers and maximum flavor.

Ingredients

• 1 large cauliflower head

• 3 tablespoons olive oil, divided

• Salt and pepper

• Chimichurri:

  • ½ cup fresh parsley leaves

  • ¼ cup fresh cilantro leaves

  • 3 garlic cloves

  • 2 tablespoons red wine vinegar

  • ¼ cup olive oil

  • Pinch of red pepper flakes

  • Salt and pepper

Preparation Steps

1. Prepare cauliflower steaks.

   • Slice cauliflower into four ½-inch “steaks” from the center; reserve florets for another use.

   • Brush both sides with 2 Tbsp olive oil; season with salt and pepper.

2. Roast cauliflower.

   • Preheat oven to 425 °F (220 °C). Place steaks on a parchment-lined baking sheet. Roast 20–25 minutes, flipping halfway, until golden and tender.

3. Make chimichurri sauce.

   • In a food processor, pulse parsley, cilantro, garlic, vinegar, red pepper flakes, salt, and pepper. With the motor running, drizzle in ¼ cup oil until combined but still textured.

4. Serve.

   • Plate cauliflower steaks and spoon chimichurri generously over top.

Serving Suggestions

• Protein add-on: Serve with grilled steak slices or chickpea patties.

• Side pairing: Garlicky sautéed greens or a simple grain salad.

• Make-ahead: Chimichurri tastes even better after resting 2 hours; store refrigerated up to 3 days.

This dish transforms humble cauliflower into a restaurant-worthy entrée, marrying caramelized textures with zesty, herbaceous sauce.