📝 Recipe
Thick-cut cauliflower “steaks” roasted until golden and tender, topped with a bright, herb-packed chimichurri. Simple, vibrant, and perfect as a vegetarian main or side.
Ingredients
Cauliflower Steaks
- 2 large cauliflower heads
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika optional
Chimichurri Sauce
- 1 cup finely chopped fresh parsley
- 2 tbsp chopped fresh oregano or 1 tsp dried
- 3 garlic cloves minced
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ¼ tsp salt more to taste
Instructions
- Heat oven to 450°F (232°C). Brush cauliflower with oil; season with salt and pepper.
- Roast 20–25 minutes, flipping once, until browned and tender.
- Blend chimichurri ingredients; spoon over steaks.
💡 Katie's Notes
Any smaller cauliflower pieces that break off can be roasted alongside as “bonus florets.”
For extra char, broil the steaks for the last 2–3 minutes.
Chimichurri can be made 1–2 days ahead; store refrige