Vegan Cauliflower Steaks with Chimichurri Sauce

If you love bold flavors and crave a hearty, satisfying meal,
these Vegan Cauliflower Steaks with Chimichurri Sauce will hit the spot.

Roasted to perfection and drizzled with a zesty, tangy chimichurri,
this dish transforms humble cauliflower into a vibrant, delicious main course or side.

It’s a fresh, exciting way to enjoy vegetables—
simple to prepare, yet bursting with flavor.

Get ready for a plant-based meal that’s as satisfying as it is delicious!

For the Cauliflower Steaks:

Cauliflower – Two heads of cauliflower, cut into ½-inch thick steaks, make the hearty base of this dish.
Olive Oil – Used to brush the cauliflower steaks for roasting, helping them become golden and tender.
Chimichurri Sauce – Adds the zesty, fresh flavor that perfectly complements the roasted cauliflower.

For the Chimichurri Sauce:

Fresh Parsley – The herbaceous base of the chimichurri, providing freshness and brightness.
Fresh Oregano – Adds a warm, earthy flavor that balances the parsley.
Garlic – Essential for that robust, savory kick in the sauce.
Red Pepper Flakes – Gives the sauce a slight heat, complementing the richness of the roasted cauliflower.
Sea Salt – To season and enhance the flavors in the sauce.
Apple Cider Vinegar – Brings a tangy acidity to cut through the richness of the cauliflower.
Olive Oil – For the chimichurri base, making it smooth and slightly creamy.

Vegan Cauliflower Steaks with Chimichurri Sauce

Craving a dish that's both satisfying and full of flavor? These Vegan Cauliflower Steaks with Chimichurri Sauce deliver the perfect balance of hearty texture and zesty kick.

Print Pin

Course: Main Course, Side Dish

Cuisine: American

Keyword: Vegan Cauliflower Steaks with Chimichurri Sauce

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Notes

Ingredients:

2 heads of cauliflower
1 ½ cups fresh parsley
½ cup fresh oregano
4 cloves garlic
½ teaspoon red pepper flakes
¼ teaspoon sea salt
¼ cup apple cider vinegar
¼ cup olive oil

Instructions:

Preheat your oven to 425°F (220°C).
Make the Chimichurri Sauce:
- Place the parsley, oregano, and garlic into a food processor and pulse until finely minced. Alternatively, you can chop everything by hand.
- Stir in the apple cider vinegar, olive oil, salt, and red pepper flakes. Mix until well combined.
Prepare the Cauliflower Steaks:
- Trim the bottom and leaves off the cauliflower.
- Slice each cauliflower head into ½-inch thick steaks. Start by cutting the cauliflower in half and then slice each half into halves or thirds depending on the size of the cauliflower.
Roast the Cauliflower:
- Arrange the cauliflower steaks on a large rimmed baking sheet.
- Brush both sides of the steaks with chimichurri sauce.
- Roast in the preheated oven for 20 minutes. After 20 minutes, flip the steaks and roast for an additional 10-15 minutes until golden brown and tender.
Serve:
- Drizzle the cauliflower steaks with a bit more chimichurri sauce and serve warm or at room temperature. Pass around any extra sauce for dipping.

Notes:

Herbs: For the chimichurri, you’ll need a total of 2 cups of fresh herbs. You can use all parsley or a combination of parsley and other herbs like cilantro, thyme, or additional oregano.
Optional Variations: Feel free to adjust the red pepper flakes depending on how much heat you prefer.

Nutrition

Save

1. How do I keep my cauliflower steaks from falling apart?

To keep your cauliflower steaks intact, cut them through the core. This ensures each steak has enough stem to stay together. Slice the cauliflower into ½-inch thick pieces, and you’ll have beautifully firm steaks that won’t break apart.

2. Can I prep the chimichurri sauce ahead of time?

Absolutely! In fact, making the chimichurri sauce ahead of time enhances the flavors. Just store it in an airtight container in the fridge, and it’ll be ready when you are. The longer it sits, the better it gets!

3. What can I do with leftover cauliflower florets?

Don’t toss those florets! Roast them up alongside the steaks, or add them to soups, salads, or grain bowls. They’re just as delicious and can be a great addition to another meal.

4. How can I get a crispier texture on my cauliflower steaks?

For a crispy exterior, first sear your cauliflower steaks in a hot skillet with some olive oil. Then, transfer them to the oven to finish cooking. The combination of searing and roasting gives them that perfect crispy edge while staying tender inside.

5. Can I use store-bought chimichurri to save time?

Of course! Using store-bought chimichurri is a great shortcut if you’re short on time. Just make sure to choose a high-quality version for the best flavor. But, if you have a few extra minutes, homemade is always best!