Get ready for a show-stopping vegetarian main course with these Best Cauliflower Steaks with Chimichurri! Thick “steaks” cut from heads of cauliflower are seasoned with a savory spice rub, seared until golden, roasted until tender, and then drizzled with a vibrant, fresh chimichurri sauce. I absolutely love making Cauliflower Steaks because they transform a humble vegetable into something truly special and satisfying. This recipe is naturally vegan and gluten-free, perfect for date nights, weeknight meals, or anytime you want a delicious plant-based dish that the whole family will love.
Why You’ll Love These Cauliflower Steaks with Chimichurri
- Impressive Presentation: Cutting cauliflower into thick steaks makes for a stunning main course.
- Flavorful: The combination of the savory spice rub and the bright, herbaceous chimichurri sauce is incredible.
- Healthy & Plant-Based: A delicious vegan and gluten-free meal packed with nutrients.
- Tender and “Meaty”: Roasting the cauliflower steaks makes them tender with a satisfying texture.
- Easy to Make: Despite looking gourmet, the steps are quite straightforward.
Ingredients for Cauliflower Steaks with Chimichurri
Here’s what you’ll need to make this fantastic plant-based dish. The full list with measurements is in the recipe card below.
Cauliflower
- Heads of cauliflower (Vegetable)
- Avocado oil, divided (Oil)
Spice Rub
- Avocado oil (Oil)
- Garlic powder (Spice)
- Cumin (Spice)
- Paprika (Spice)
- Salt (Seasoning)
Chimichurri
- Flat leaf parsley, finely chopped (Herb)
- Fresh oregano (or dried) (Herb)
- Garlic cloves (Aromatic)
- Red wine vinegar (or sub lemon juice) (Acid)
- Kosher salt (Seasoning)
- Red pepper flakes (to taste) (Spice)
- Olive oil (plus more to taste) (Oil)
Other Serving Suggestions
- Garlic Green Beans
- Dijon Garlic Potatoes
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor of these Cauliflower Steaks with Chimichurri, but here are some variations:
- Different Spice Rub: Try a Cajun seasoning, taco seasoning, or a simple garlic herb blend instead of the paprika/cumin mix.
- Add Nuts or Seeds: Sprinkle toasted pine nuts, pumpkin seeds, or chopped almonds over the finished dish.
- Different Sauce: Serve with a romesco sauce, pesto, or a tahini dressing instead of chimichurri.
- Grilled Version: Grill the cauliflower steaks instead of roasting them for a smoky flavor.
- Add Cheese (Optional, Not Vegan): Sprinkle some grated Parmesan or crumbled feta over the steaks after roasting.
How to Make Cauliflower Steaks with Chimichurri
Let me show you how to make these impressive Cauliflower Steaks with Chimichurri:
Prep Cauliflower and Oven
- First, I preheat my oven to 350°F (175°C) and set a baking sheet aside. I will also need a large cast iron pan or an oven-safe pan that is at least 12” wide; see the recipe notes if your pan is smaller or not oven-safe.
- I wash each head of cauliflower well. Using a paring knife, I carefully cut off the green leaves at the bottom of each head, keeping the central stem intact. This is crucial for holding the steaks together.
- I turn the cauliflower stem-side up, then carefully cut on either side of the stem. Then, I cut the stem down the center to create two cauliflower “steaks” from each head. I repeat with the other head of cauliflower and save the florets I chopped off for another recipe!
Make the Spice Rub
- I add 1 tablespoon of avocado oil to a small bowl along with the garlic powder, cumin, paprika, and salt.
- I mix well, until the spices are evenly distributed in the oil.
Season the Cauliflower
- Each cauliflower steak has a “pretty” side (the center cut that looks like a tree) and a less-pretty side (the outer edges). I recommend seasoning the less-pretty side first as it browns slightly less.
- I place the cauliflower steaks (less-pretty side up) on the baking sheet.
- Using a pastry brush, I brush about half of the spice rub across the cauliflower. I set them aside for a moment.
Sear the Cauliflower Steaks
- I warm a cast iron skillet over medium-high heat with the remaining 2 tablespoons of avocado oil. (Note: the oil should cover the entire base of the skillet; if it doesn’t, I add more).
- I place the cauliflower steaks spice-side-down into the hot skillet and sear for 3-4 minutes until nicely browned.
- Carefully, I brush the unseasoned side (now facing up) of the cauliflower steaks with the remaining spice rub during this time.
- Then I flip the steaks and sear for an additional 2-3 minutes.
Bake the Cauliflower Steaks
- I remove the pan from the stove and place it directly into the middle rack of the preheated oven (Note: if all of my steaks do not fit in the skillet, I transfer them to the baking sheet instead).
- I roast for 15 to 20 minutes, until the cauliflower is golden and the central stem is tender when pierced with a fork.
Make the Chimichurri
- In the meantime, while the cauliflower roasts, I make the chimichurri sauce. I add the finely chopped parsley, oregano, minced garlic, red wine vinegar, salt, and red pepper flakes to a medium bowl.
- I mix well as I slowly pour in the olive oil. I set this aside.
Serve
- Remove cauliflower from oven
- Serve warm
Tips and Tricks for the BEST Cauliflower Steaks
Here are my secrets for making these Cauliflower Steaks truly exceptional:
- Cut Thick Steaks: Cut the cauliflower steaks at least 1-1.5 inches thick, ensuring you get part of the core in each slice to hold them together.
- Keep the Core Intact: Don’t trim the core completely away from the base, as it helps the “steaks” stay together.
- Hot Pan for Searing: A good sear on both sides before roasting adds fantastic flavor and texture.
- Don’t Overcrowd: Whether searing or roasting, give the cauliflower steaks space for even cooking and browning.
- Test for Tenderness: Check the thickest part of the stem with a fork or knife; it should be easily pierced when tender.
How to Serve
These Cauliflower Steaks with Chimichurri are a fantastic main course! Serve them:
- As the Star: Make them the centerpiece of a vegan or vegetarian meal.
- With Grains: Serve alongside quinoa, farro, or couscous.
- With Potatoes: Roasted potatoes (like the suggested Dijon Garlic Potatoes) or mashed potatoes are great pairings.
- Alongside Salad: A simple green salad or a hearty bean salad complements the dish.
Serve warm, generously topped with the fresh chimichurri sauce.
Make Ahead and Storage
- Chimichurri: The chimichurri sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before serving.
- Cauliflower Steaks: While best enjoyed fresh, leftover roasted cauliflower steaks can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer.
FAQs about Cauliflower Steaks with Chimichurri
- My cauliflower steaks fell apart. What happened?
- This usually happens if they are cut too thin, the core wasn’t included sufficiently in the slice, or they were handled too roughly. Ensure you cut thick steaks centered around the core.
- Can I grill these instead of roasting?
- Yes! Sear on a hot grill pan or outdoor grill, then move to indirect heat to finish cooking until tender.
- What can I substitute for red wine vinegar in the chimichurri?
- Fresh lemon juice (as suggested) or apple cider vinegar would be good substitutes.
Enjoy this impressive, flavorful, and healthy Cauliflower Steaks with Chimichurri! It’s a fantastic plant-based main dish.
Print
Cauliflower Steaks with Chimichurri
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American
Description
Roasted Cauliflower Steaks seared until tender, then drizzled with fresh chimichurri sauce. Serve as a show-stopping main for date nights in or weeknight meals the whole family will love. Vegan, Gluten-Free.
Ingredients
Scale
For the Cauliflower Steaks:
- 2 large heads of cauliflower
- 3 tablespoons avocado oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon salt
For the Chimichurri Sauce:
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped (or 1/2 teaspoon dried oregano)
- 3–4 cloves garlic, minced
- 3 tablespoons red wine vinegar (or lemon juice)
- 1/2 teaspoon kosher salt
- 1/4 – 1/2 teaspoon red pepper flakes, to taste
- 1/4 cup olive oil, plus more to taste
Optional Serving Suggestions:
- Garlic Green Beans
- Dijon Garlic Potatoes
Instructions
- Prep: Preheat the oven to 350°F (175°C). Set aside a large baking sheet (needed if skillet isn’t large enough or oven-safe).
- Cut the Cauliflower Steaks: Wash each head of cauliflower well. Remove the green leaves at the bottom, keeping the central stem intact. Place the cauliflower stem-side down on a cutting board. Carefully use a large chef’s knife to cut 1-inch thick “steaks” from the center of each head (you should get about 2 steaks per head). Save the remaining florets for another use.
- Make the Spice Rub: In a small bowl, combine 1 tablespoon of the avocado oil, garlic powder, cumin, paprika, and salt. Mix well to form a paste.
- Season Cauliflower: Place the cauliflower steaks on the baking sheet. Identify the “less pretty” side (usually the outer edge). Brush about half of the spice rub evenly across the less-pretty side of each steak using a pastry brush.
- Sear: Warm the remaining 2 tablespoons of avocado oil in a large, oven-safe skillet (cast iron recommended) over medium-high heat. The oil should cover the base; add more if needed. Carefully place the cauliflower steaks spice-rub-side down into the hot skillet. Sear for 3-4 minutes, undisturbed, until a nice crust forms.
- Season and Sear Other Side: While the first side sears, carefully brush the remaining spice rub onto the unseasoned (top) side of the cauliflower steaks in the skillet. Flip the steaks and sear the second side for an additional 2-3 minutes.
- Bake: Transfer the skillet directly to the preheated oven. (If your skillet isn’t oven-safe or large enough for all steaks, transfer the seared steaks to the prepared baking sheet). Roast for 15 to 20 minutes, or until the cauliflower steaks are golden brown and the central stem is tender when pierced with a fork.
- Make the Chimichurri: While the cauliflower is roasting, prepare the chimichurri sauce. In a medium bowl, combine the finely chopped parsley, finely chopped fresh oregano (or dried), minced garlic, red wine vinegar, salt, and red pepper flakes. Whisk well as you slowly pour in the olive oil until combined. Taste and adjust seasoning or add more olive oil if desired. Set aside.
- Serve: Remove the roasted cauliflower steaks from the oven. Transfer them to a platter or individual serving plates. Serve warm, generously topped with the chimichurri sauce.
Notes
- Cutting Cauliflower: Keeping the core intact is key to holding the “steaks” together. Aim for about 1-inch thickness.
- Oven-Safe Pan: Using an oven-safe skillet like cast iron allows you to go directly from stovetop searing to oven roasting. If you don’t have one, simply transfer the seared steaks to a baking sheet.
- Doneness: The cauliflower is done when the thickest part of the stem is easily pierced with a fork.
- Chimichurri: Fresh herbs are best for chimichurri. Adjust red pepper flakes to your heat preference.
- Storage: This recipe is best enjoyed fresh, but leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat gently.