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Cauliflower Steaks with Chimichurri

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These roasted cauliflower steaks with chimichurri sauce are the perfect plant-based dish that brings out bold flavors and hearty textures. Seared cauliflower steaks topped with a fresh herb chimichurri create a nutritious and satisfying meal that’s ideal for any occasion. Try this vegan recipe for a delicious and healthy main dish!

Ingredients

  • 2 heads of cauliflower
  • 2 tbsp avocado oil (or other high-smoke point oil)
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt to taste
  • Chimichurri sauce (recipe below)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cut the cauliflower into thick steaks, keeping the stem intact for easier handling.
  • In a small bowl, combine garlic powder, cumin, paprika, and salt.
  • Brush the cauliflower steaks with avocado oil and rub the spice mixture evenly on both sides.
  • Heat a cast-iron skillet over medium-high heat, add oil, and sear the cauliflower steaks for about 2-3 minutes per side until the edges are golden brown.
  • Transfer the skillet to the oven and roast the cauliflower steaks for 15-20 minutes, or until fork-tender.
  • While the steaks roast, prepare the chimichurri sauce.
  • Serve the cauliflower steaks warm with chimichurri sauce on top and enjoy!

Notes

  • For extra flavor, you can add lemon or lime juice to the chimichurri or drizzle a bit of hot sauce over the steaks for spice.
  • If you don’t have a cast-iron skillet, a regular oven-safe skillet works just as well.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or skillet.