Cauliflower Steaks

Ingredients

• 1 head Cauliflower (large, about 2.5 lb; cut into 1‑inch thick steaks and remaining florets)
• 4 tbsp Olive Oil (for tossing cauliflower steaks and florets)
• 6 tbsp Olive Oil (for chimichurri sauce)
• 1 tsp Salt (for seasoning cauliflower and chimichurri)
• ½ tsp Black Pepper (freshly ground, for seasoning)
• 1 cup Fresh Parsley (packed, roughly chopped)
• ½ cup Fresh Cilantro (packed, roughly chopped)
• 2 cloves Garlic (minced)
• ½ tsp Red Pepper Flakes (adjust to desired heat)
• 2 tbsp Red Wine Vinegar (or substitute lemon juice for a milder tang)
• 1 tbsp Lemon Juice (optional, adds brightness to chimichurri)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the cauliflower.

   Time: PT5M

   Temperature: 425°F

2. Trim and Slice Cauliflower

   Remove the outer leaves and cut off the base so the head sits flat. Slice the cauliflower into 1‑inch thick steaks; you should get about three steaks per head. Keep the core attached to help the steaks stay together.

   Time: PT10M

3. Season Steaks and Florets

   Place the steaks on a plate, brush each side with 2 tbsp olive oil, then sprinkle with salt and pepper. Toss the remaining cauliflower florets with the remaining 2 tbsp olive oil, salt, and pepper.

   Time: PT5M

4. Arrange on Baking Sheet

   Line a baking sheet with parchment paper (or a silicone mat). Lay the seasoned steaks in a single layer, spacing them apart, and scatter the florets around them.

   Time: PT3M

5. Roast Cauliflower

   Place the sheet in the preheated oven and roast for 15 minutes. Flip the steaks and stir the florets, then roast another 15 minutes until the edges are golden and the stems are tender.

   Time: PT30M

   Temperature: 425°F

6. Prepare Chimichurri

   While the cauliflower roasts, combine parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, lemon juice (if using), and 6 tbsp olive oil in a food processor. Pulse until coarsely chopped; the sauce should be bright green and slightly chunky. Season with a pinch of salt.

   Time: PT10M

7. Plate and Serve

   Transfer the roasted cauliflower steaks to a serving platter, drizzle generously with chimichurri, and scatter any remaining sauce over the florets. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

10 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black Pepper: White pepper
• Instead of Fresh Parsley: Flat‑leaf parsley
• Instead of Fresh Cilantro: Coriander leaves
• Instead of Garlic: Garlic paste
• Instead of Red Pepper Flakes: Cayenne pepper
• Instead of Red Wine Vinegar: Apple cider vinegar, Lemon juice
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper (optional)
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Food Processor (optional)
• Wooden Spoon
• Tongs

Critical Steps — Do Not Skip

• Cut cauliflower into even 1‑inch thick steaks.
• Make chimichurri sauce while cauliflower roasts.
• Roast cauliflower until golden brown and tender.

Chef Tips from the Video

• Pat the cauliflower dry before oiling for maximum crispness.
• Use a sharp knife to get clean, even steaks.
• A splash of lemon juice in the chimichurri brightens the flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F oven or microwave.

Freezer: Not recommended – freezing changes the texture of cauliflower steaks.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chimichurri can be made up to 2 days ahead; store in a sealed jar in the refrigerator.
• Roasted cauliflower reheats well in a 350°F oven for 10 minutes.

Frequently Asked Questions