Take roasted cauliflower to the next level with these deliciously flavorful Chimichurri Cauliflower Steaks. They’re great as a vegetarian main dish and also double as a veggie side!
I’ve been chimichuri obsessed lately.
There’s a local Latin restaurant here in Texas that has the most delicious Salmon Chimichurri Salad. I tried it a few years ago while visiting and since moving here I frequent Gloria’s on the regular. In the two dozen or so times I’ve been there, I’ve ordered noting but that salad.
It’s so good that I just cannot imagine dining there and ordering anything else. The chimichurri is fragrant and flavorful and totally crave-worthy.
I’ve been making a version of the chimichurri at home and putting it on everything in sight.
My Chimichurri Chickpea Salad was on repeat all Summer long and since making these Chimichurri Cauliflower Steaks a few months ago, I’ve been even more in love with this scrumptious sauce.
The chimichurri sauce is best made first so the ingredients have time to mingle and amplify.
You’ll be rewarded with the most flavorful garlic-kissed sauce that compliments all types of proteins and veggies.
It’s also one of those staples I like to have on hand so occasionally I’ll double the batch and keep in the fridge until I need it. Simply bring it back to room temperature and you’re good to go!
Chimichurri Ingredients
- olive oil
- red wine vinegar
- flat leaf parsley
- fresh garlic
- red chiles
- dried oregano
- coarse Kosher salt or sea salt
- freshly ground black pepper
Sometimes we use plain parsley as the base and other times I jazz it up with cilantro for a flavor boost. You can use red chili peppers for color, jalapeños or Serrano peppers for heat, or simply skip the peppers entirely if you don’t have any on hand.
It’s crazy flexible!
Chimichurri Cauliflower Steaks
There’s something completely magical about a good cauliflower steak. I should say “steak” because they’re essentially just thin slices of cauliflower seasoned and roasted to perfection.
They’re tender on the inside with this delicious crisp to the edges. Love them so!
This delish dish can be served as a vegetarian/vegan main course and also doubles as a veggie side dish. They’re gluten-free, grain-free, low-carb, keto friendly, and also great for those doing whole30 or paleo meal plans.
All nutrition stats aside, they’re just plain delicious!
Chimichurri Cauliflower Steaks
Take roasted cauliflower to the next level with these deliciously flavorful Chimichurri Cauliflower Steaks They’re great as a vegetarian main dish and also double as a veggie side!
-
1
head of cauliflower -
1
TBSP
olive oil -
½
tsp
salt -
¼
tsp
black pepper -
¼-½
tsp
garlic powder -
¼-½
tsp
paprika
Chimichurri Sauce
-
¼
cup
olive oil -
a
TBSP
red wine vinegar -
½
cup
finely chopped parsley -
2
cloves
garlic -
1
small red chili pepper -
⅓
tsp
dried oregano -
½
tsp
coarse salt -
¼
tsp
black pepper
First make the chimichurri sauce. peel/smash/mince garlic, chop parsley, then deseed and finely chop chili pepper. Combine all ingredients and stir. Allow the mixture to sit while you prep and roast your cauliflower. This will allow the flavors to mingle and intensify.
Preheat your oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and lightly brush with olive oil.
Combine salt, pepper, garlic powder, and paprika in a small bowl and mix. Set aside.
Remove the outer green leaves of your cauliflower and trim the very bottom of the core while still keeping the core intact. The core helps keep the steaks together once you slice them.
Slice each head into ¾-1-inch thick slices. Depending on the size of your heat of cauliflower you will get 2-3 steaks out of each cauliflower head. Remaining florets will crumble and fall apart, set those aside for adding to salads, snacking with ranch dip, or even making cauliflower rice later.
Arrange the cauliflower slices in a single layer on the baking sheet. Brush each side with olive oil and sprinkle each side with seasoning mixture as well.
Roast the cauliflower pieces for 15 minutes. Use a large spatula to carefully flip the cauliflower steaks and resume roasting for another 10-15 minutes depending on thickness of your steaks. Once they’re fork-tender on the inside and deliciously browned on the edges, they’re ready to eat!
Top with chimichurri sauce and enjoy immediately while they’re still crisp and delicious. Yum!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Values are calculated assuming all the sauce is used. If using less, calorie count will be lower. Adjust as needed and enjoy!
Nutrition Facts
Chimichurri Cauliflower Steaks
Amount Per Serving
Calories 332
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 22g
Sodium 1174mg51%
Potassium 189mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1610IU32%
Vitamin C 53mg64%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
If you get a chance to try these Chimichurri Cauliflower Steaks, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
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