📝 About This Recipe
Transform a humble head of cauliflower into a show-stopping vegetarian masterpiece that rivals any traditional steakhouse fare. These thick-cut 'steaks' are seasoned with smoked paprika and roasted until the edges are caramelized and crisp, while the centers remain tender and buttery. Topped with a vibrant, herbaceous chimichurri sauce bursting with fresh parsley, garlic, and a hint of chili heat, this dish offers a sophisticated balance of earthy, smoky, and bright acidic flavors.
🥗 Ingredients
The Cauliflower Steaks
- 2 large heads Cauliflower (firm and heavy with leaves intact)
- 4 tablespoons Extra Virgin Olive Oil (high quality for roasting)
- 1 teaspoon Smoked Paprika (pimentón for a deep smoky flavor)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Fresh Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (finely chopped, stems removed)
- 2 tablespoons Fresh Oregano (finely chopped)
- 3-4 cloves Garlic (minced or pressed)
- 2 tablespoons Red Onion or Shallot (very finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 2 tablespoons Red Wine Vinegar (for bright acidity)
- 1/2 cup Extra Virgin Olive Oil (cold pressed)
- 1 tablespoon Lemon Juice (freshly squeezed)
For Garnish
- 2 tablespoons Toasted Pine Nuts (optional, for crunch)
- 1 pinch Flaky Sea Salt (Maldon or similar)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and line two large rimmed baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
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2
Prepare the cauliflower by removing the outer green leaves, but keep the stem intact—this is crucial for holding the 'steaks' together. Slice about 1/2 inch off the rounded sides of each cauliflower to create a flat surface.
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3
Carefully cut the cauliflower from top to bottom into 1-inch thick slabs. You should get 2-3 sturdy steaks from the center of each head. Save the remaining florets for another use (or roast them alongside on a separate tray).
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4
In a small bowl, whisk together the 4 tablespoons of olive oil, smoked paprika, garlic powder, kosher salt, and black pepper until well combined.
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5
Place the cauliflower steaks on the prepared baking sheets. Using a pastry brush, generously coat both sides of each steak with the seasoned oil mixture.
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6
Roast in the oven for 15 minutes. Carefully flip the steaks using a wide spatula, and roast for another 10-15 minutes until the centers are fork-tender and the edges are deeply golden brown and crispy.
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7
While the cauliflower is roasting, prepare the chimichurri. In a medium glass bowl, combine the finely chopped parsley, oregano, minced garlic, and red onion.
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8
Whisk in the red wine vinegar, lemon juice, and red chili flakes. Let this sit for 5 minutes to slightly pickle the onions and garlic.
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9
Slowly whisk in the 1/2 cup of olive oil until the sauce is well-emulsified but still textured. Season with a pinch of salt to taste.
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10
Once the cauliflower is done, remove it from the oven and let it rest for 2 minutes on the tray to firm up slightly.
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11
Plate the steaks and spoon a generous amount of the fresh chimichurri over the center of each. Sprinkle with toasted pine nuts and a pinch of flaky sea salt for the final touch.
💡 Chef's Tips
Choose cauliflower heads that are very dense and tight; loose florets will cause the steaks to crumble during slicing. Don't discard the small bits that fall off during slicing; toss them in the same seasoning and roast them as 'cauliflower popcorn'. For the best chimichurri flavor, hand-chop your herbs rather than using a food processor to avoid a bitter, pureed consistency. Make the chimichurri at least 30 minutes in advance if possible to allow the flavors to meld together beautifully. If you want more char, turn on the broiler for the final 2 minutes of cooking, watching closely to prevent burning.
🍽️ Serving Suggestions
Pair with a side of creamy garlic mashed potatoes or fluffy quinoa to soak up the extra chimichurri sauce. Serve alongside a crisp arugula salad with shaved parmesan and a light lemon vinaigrette. A chilled glass of Sauvignon Blanc or a light Malbec complements the herbaceous and smoky notes perfectly. For a Mediterranean twist, add a dollop of thick Greek yogurt or labneh underneath the cauliflower steak before plating. Serve with warm crusty sourdough bread to ensure not a drop of the sauce goes to waste.