Cauliflower Steaks with Chimichurri Recipe
Who needs overpriced restaurant meals when you can turn a humble cauliflower into a showstopper? These cauliflower steaks are charred, crispy, and packed with smoky goodness. The real magic happens with the chimichurri—fresh, herby, and just the right amount of sass. It’s the kind of dish that makes you forget meat even exists. Simple ingredients, bold flavors, and zero guilt. Plus, it looks fancy enough to impress guests (or just yourself). If you’ve been underestimating cauliflower, this recipe changes everything. Fire up that pan, grab your herbs, and let’s make something ridiculously delicious.
Cauliflower Steaks with Chimichurri Recipe
Thick, roasted cauliflower steaks with a vibrant, herby chimichurri sauce, packed with smoky flavors and a satisfying crunch.
Ingredients
Method
Prepare the Cauliflower Steaks
- Preheat oven to 425°F (220°C).
- Slice cauliflower into thick steaks, about 1-inch each.
Season and Roast
- Brush both sides with olive oil.
- Sprinkle with smoked paprika, garlic powder, salt, and black pepper.
- Place on a baking sheet and roast for 20–25 minutes until golden and crispy.
Make the Chimichurri
- In a bowl, mix parsley, cilantro, garlic, red pepper flakes, salt, olive oil, vinegar, and lemon juice.
- Stir well to combine.
Serve and Enjoy
- Drizzle chimichurri over warm cauliflower steaks.
- Serve immediately for maximum flavor.
Notes
Nutritional Information (Per Serving)
- Calories: 230
- Total Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Vitamin C: 60%
- Vitamin K: 40%
- Potassium: 15%
- Iron: 12%
- Magnesium: 10%
Pro Tips for Maximum Flavor
- Grill the cauliflower for extra smokiness.
- Add a pinch of cumin for a deeper flavor.
- Let the chimichurri sit for 10 minutes to enhance the taste.
- Serve with quinoa or roasted potatoes for a fuller meal.
- Don’t skip the fresh lemon—it makes everything pop.
