Epic Cauliflower Steaks Recipe
Epic Cauliflower Steaks Recipe is a medium Argentinian recipe that serves 4. 170 calories per serving. Recipe by Inspired Taste on YouTube.
Prep: 20 min | Cook: 25 min | Total: 55 min
Cost: $4.37 total, $1.09 per serving
Ingredients
- 1 head Cauliflower (cut into 1.5‑inch thick steaks, keep stalk attached)
- 3 tablespoons Olive Oil (for searing and for sauce)
- 1 teaspoon Salt (season cauliflower steaks)
- 3 cloves Garlic (peeled)
- 2 shallots Shallots (peeled)
- 1 cup Fresh Parsley (packed, leaves only)
- 1/2 teaspoon Crushed Red Pepper Flakes (adjust heat to taste)
- 2 tablespoons Red Wine Vinegar (for chimichurri sauce)
- 1/4 teaspoon Black Pepper (freshly ground, optional)
Instructions
Cut Cauliflower Steaks
Trim the rounded edge off each half of the cauliflower head, then slice each half into 1.5‑inch thick steaks, keeping the stalk attached to each piece.
Time: PT10M
Season Steaks
Sprinkle both sides of the cauliflower steaks with salt.
Time: PT2M
Preheat Skillet
Add 2 Tbsp olive oil to a large skillet and heat over medium‑high until the oil shimmers.
Time: PT3M
Sear First Side
Place the steaks in the hot skillet, skin side down, and cook without moving until golden brown, about 5 minutes.
Time: PT5M
Sear Second Side
Flip the steaks and sear the other side until golden brown, another 5 minutes.
Time: PT5M
Finish in Oven
Transfer the skillet to a pre‑heated 400°F (200°C) oven and roast until the stems are tender when pierced with a fork, about 15 minutes.
Time: PT15M
Temperature: 400°F
Prepare Chimichurri
While the cauliflower roasts, place garlic and shallots in a food processor and pulse until minced. Add the parsley, salt, and red‑pepper flakes and process until the parsley is finely chopped.
Time: PT10M
Finish Sauce
With the processor running, slowly drizzle in the remaining 1 Tbsp olive oil, then add red wine vinegar. Pulse a few more times, taste, and adjust salt, pepper, or red‑pepper flakes as desired.
Time: PT2M
Plate and Serve
Transfer each cauliflower steak to a serving plate and spoon generous amounts of chimichurri over the top. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 170
- Protein
- 5 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan, Gluten‑Free
Allergens: Contains garlic and shallots (Allium)
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, avocado oil
- Instead of Salt: sea salt
- Instead of Shallots: red onion
- Instead of Fresh Parsley: cilantro
- Instead of Crushed Red Pepper Flakes: fresh chopped chili
- Instead of Red Wine Vinegar: apple cider vinegar
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Skillet
- Oven
- Food Processor (optional)
- Mixing Bowl (optional)
- Tongs (optional)
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Cut cauliflower steaks with stalk attached
- Sear first side until golden brown
- Sear second side until golden brown
- Finish in oven until stems are tender
Chef Tips from the Video
- A cast‑iron skillet gives the best caramelization
- Let the roasted steaks rest 2‑3 minutes before topping so the sauce doesn’t immediately run off
- Use fresh, flat‑leaf parsley for the brightest flavor
Troubleshooting
Cauliflower steaks fall apart while flipping
Keep the stalk attached and handle with a wide spatula or tongs; let the first side develop a solid crust before turning.
Steaks are pale and not golden
Increase skillet heat slightly and avoid moving the steaks until a crust forms.
Sauce is too thick
Add a splash more olive oil or red wine vinegar while blending.
Sauce is watery
Add more chopped parsley or a pinch of salt to absorb excess liquid.
Storage
Refrigerator: Sauce: up to 5 days in an airtight container. Steaks: 2 days, reheat gently.
Freezer: Steaks (un‑sauced) freeze up to 2 months; sauce freezes up to 1 month.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Chimichurri sauce can be made up to 2 days ahead and stored in the fridge
- Cauliflower steaks can be sliced and kept in a sealed container, raw, for up to 12 hours before cooking
Frequently Asked Questions
What is the cultural significance and history of chimichurri sauce in Argentine cuisine?
Chimichurri originated in the Argentine pampas as a rustic sauce for grilled meats, combining garlic, herbs, vinegar, and oil. It reflects the country’s love for bold, fresh flavors and is now a staple accompaniment for everything from steak to vegetables.
What are traditional regional variations of cauliflower steaks with chimichurri in Argentine cooking?
While cauliflower is not a classic Argentine vegetable, modern chefs often pair it with chimichurri as a vegetarian twist. In the interior provinces, the sauce may include oregano or lemon zest, whereas coastal versions might add cilantro for a fresher profile.
How is cauliflower traditionally served in Argentine cuisine when paired with chimichurri?
In Argentine homes, roasted or grilled vegetables are commonly drizzled with chimichurri just before serving, allowing the sauce’s acidity to brighten the earthy flavor. The dish is often presented on a large platter for sharing.
What occasions or celebrations is cauliflower with chimichurri commonly associated with in Argentine culture?
Vegetable‑centric dishes like cauliflower steaks appear at family gatherings, vegetarian‑friendly barbecues (asado), and holiday meals where a lighter side is needed alongside meat‑heavy plates.
What other Argentine dishes pair well with cauliflower steaks topped with chimichurri?
Serve alongside grilled chorizo, empanadas, or a simple mixed green salad with lemon vinaigrette. A side of Argentine roasted potatoes (papas al horno) also complements the flavors.
What are the most common mistakes to avoid when making cauliflower steaks with chimichurri?
Common errors include cutting steaks too thin so they crumble, not letting a crust form before flipping, and over‑cooking the sauce which can make it bitter. Keep the stalk attached, sear over medium‑high heat, and finish the sauce quickly.
Why does this recipe sear the cauliflower steaks in a skillet before finishing in the oven instead of roasting the whole head?
Searing creates a caramelized crust that adds texture and flavor that pure oven roasting cannot achieve. The oven then finishes cooking the interior gently, ensuring the stems become tender without drying out the exterior.
Can I make the chimichurri sauce ahead of time and how should I store it?
Yes, the chimichurri can be prepared up to two days in advance. Store it in an airtight jar in the refrigerator; bring it to room temperature and give it a quick stir before serving.
What texture and appearance should I look for when the chimichurri sauce is finished?
The sauce should be bright green, slightly oily, and have a fine‑chopped parsley texture. It should coat the back of a spoon without pooling, indicating the right balance of oil and vinegar.
What does the YouTube channel Inspired Taste specialize in?
The YouTube channel Inspired Taste focuses on approachable, wholesome home‑cooking recipes that highlight fresh ingredients and global flavors, often providing step‑by‑step guidance for everyday cooks.
How does the YouTube channel Inspired Taste's approach to Argentine cooking differ from other Latin American cooking channels?
Inspired Taste blends traditional Argentine techniques, like the use of chimichurri, with modern, health‑focused twists such as vegetable‑centric dishes, while many other channels stick to classic meat‑heavy preparations.
Last updated: September 3, 2026
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