📝 About This Recipe
Transform the humble cauliflower into a show-stopping centerpiece that rivals any traditional steakhouse fare. These thick-cut 'steaks' are seasoned with smoky paprika and roasted until the edges are caramelized and the centers are buttery-tender. Topped with a vibrant, hand-chopped chimichurri bursting with fresh herbs and garlic, this gluten-free dish offers a masterclass in balancing earthy, roasted notes with bright, acidic pops of flavor.
🥗 Ingredients
The Cauliflower Steaks
- 2 large heads Cauliflower (firm and heavy, leaves still attached)
- 4 tablespoons Extra Virgin Olive Oil (high quality for roasting)
- 1 teaspoon Smoked Paprika (pimentón de la Vera preferred)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Chimichurri Sauce
- 1 cup Fresh Flat-Leaf Parsley (very finely chopped, stems removed)
- 1/4 cup Fresh Cilantro (finely chopped (optional for added brightness))
- 1 tablespoon Fresh Oregano (minced)
- 3-4 cloves Garlic (finely minced or grated)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 2 tablespoons Red Wine Vinegar (high quality for acidity)
- 1/2 cup Extra Virgin Olive Oil (cold-pressed)
- 1 tablespoon Lemon Juice (freshly squeezed)
For Garnish
- 2 tablespoons Toasted Pine Nuts (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.
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2
Prepare the cauliflower by removing the outer green leaves, but keep the stem intact—this is what holds the 'steaks' together.
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3
Place the cauliflower head on a cutting board, stem-side down. Slice through the center to create 3/4-inch to 1-inch thick slabs. You should get 2-3 good steaks from the center of each head; save the remaining florets for another use.
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4
In a small bowl, whisk together 4 tablespoons of olive oil, smoked paprika, garlic powder, kosher salt, and black pepper.
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5
Lay the cauliflower steaks on the prepared baking sheets. Using a pastry brush, generously coat both sides of each steak with the spiced 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 cauliflower is tender and the edges are deeply golden brown and crisp.
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7
While the cauliflower roasts, prepare the chimichurri. Finely chop the parsley, cilantro, and oregano by hand—avoid a food processor to maintain a rustic, chunky texture.
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8
In a medium glass bowl, combine the chopped herbs, minced garlic, red chili flakes, red wine vinegar, and lemon juice.
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9
Slowly whisk in the 1/2 cup of olive oil. Season with a pinch of salt and pepper. Let the sauce sit at room temperature for at least 15 minutes to allow the flavors to marry.
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10
Once the cauliflower is done, remove it from the oven and let it rest for 2 minutes on the baking sheet to firm up slightly.
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11
Transfer the warm steaks to a serving platter. Generously spoon the chimichurri sauce over the center of each steak, allowing the oil to seep into the nooks and crannies.
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12
Finish with a sprinkle of toasted pine nuts and a pinch of flaky sea salt for a professional, texturally balanced presentation.
💡 Chef's Tips
Don't discard the loose florets that fall off while slicing; toss them in the oil and roast them alongside the steaks for extra snacks. For the best chimichurri, use fresh, flat-leaf parsley rather than curly parsley, which can be bitter and tough. If your cauliflower isn't browning enough, turn on the broiler for the last 2 minutes of cooking, but watch it closely to avoid burning. Ensure your cauliflower is completely dry before brushing with oil; moisture on the surface will cause it to steam rather than sear. Make the chimichurri up to 24 hours in advance for a deeper flavor, but add the lemon juice just before serving to keep the herbs bright green.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light Malbec to complement the herb-forward sauce. Serve alongside a creamy risotto or garlic-mashed potatoes for a more filling vegetarian meal. Add a dollop of Greek yogurt or labneh on the side for a cooling, creamy contrast. Works beautifully as a side dish for grilled salmon or roasted chicken for non-vegetarian guests. Top with a few shavings of Manchego cheese if you aren't strictly dairy-free.