Roasted Cauliflower Steaks with Chimichurri: A Tasty Veggie Twist for Dinner Tonight

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Roasted cauliflower steaks with chimichurri are a tasty veggie dish that’s easy to make. You cut a whole cauliflower into thick slices and roast them until golden. The chimichurri sauce adds a burst of fresh, herby flavor that makes these “steaks” really stand out.

This meal is great for vegetarians or anyone looking to eat more veggies. It’s simple enough for a weeknight dinner but fancy enough for guests. You can serve it as a main dish or a side. The leftovers are good too, so you might want to make extra.

Exact Ingredients (+ Possible Substitutes)

Making roasted cauliflower steaks with chimichurri is simple and delicious. You’ll need ingredients for the steaks and the sauce. Don’t worry if you’re missing something – there are easy swaps you can make.

Roasted Cauliflower Steaks with Chimichurri Ingredients

For the cauliflower steaks, you’ll need:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cut the cauliflower into 1-1.5 inch thick slices. Mix the spices with olive oil and brush onto both sides of the steaks before roasting.

Chimichurri Sauce Ingredients

To make the chimichurri, gather:

• 1 cup fresh parsley, chopped
• 1/4 cup fresh oregano leaves
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt

Finely chop the herbs and mix with the other ingredients. Let the sauce sit for at least 15 minutes before using to let the flavors meld.

Possible Ingredient Substitutes

Can’t find some items? Try these swaps:

• Use cilantro instead of parsley in the chimichurri
• Swap lemon juice for the vinegar
• Try dried herbs if fresh aren’t available (use 1/3 the amount)
• Use regular paprika if you don’t have smoked
• Switch cauliflower for thick slices of eggplant or portobello mushrooms

Feel free to adjust spice levels to suit your taste. The recipe is flexible, so have fun experimenting with different herbs and spices in both the steaks and sauce.

Instructions

Making roasted cauliflower steaks with chimichurri is simple and delicious. Here’s how to do it step by step.

Preparing the Cauliflower

Start by preheating your oven to 450°F (230°C). Wash the cauliflower and remove the outer leaves. Keep the stem intact, as it helps hold the steaks together. Cut the cauliflower in half from top to bottom through the stem. Then, cut 1-inch thick slices from each half to make your steaks.

You’ll usually get 2-4 steaks depending on the size of your cauliflower. Don’t worry if some florets fall off – you can roast these too! Place the steaks on a baking sheet lined with parchment paper.

Brush both sides of the steaks with olive oil. Sprinkle with salt and pepper. You can also add other spices like garlic powder or smoked paprika for extra flavor.

Making the Chimichurri Sauce

While the oven heats up, make your chimichurri sauce. In a bowl, mix finely chopped parsley, cilantro, and oregano. Add minced garlic, red pepper flakes, and finely diced red onion. Pour in some red wine vinegar and olive oil.

Stir everything together well. Taste and add salt and pepper as needed. Let the sauce sit for at least 10 minutes to let the flavors blend. This sauce can be made ahead of time and stored in the fridge.

Cooking the Steaks

Put the baking sheet with your cauliflower steaks in the preheated oven. Roast for about 20 minutes. Then, carefully flip the steaks over. Roast for another 10-15 minutes until they’re golden brown and tender.

The edges should be crispy and caramelized. You can test doneness by poking the stem with a fork – it should be easily pierced. If you like, you can broil the steaks for a minute or two at the end for extra crispiness.

Serving Suggestions

Once your cauliflower steaks are done, take them out of the oven. Place them on plates and spoon the chimichurri sauce over the top. You can serve them right away while they’re hot and crispy.

These steaks make a great main dish for vegetarians or a tasty side dish. They pair well with a simple green salad or roasted vegetables. You could also serve them with rice or quinoa for a heartier meal. Leftovers can be reheated in the oven or eaten cold in a salad.

Tips, Tricks & Storing

Making perfect cauliflower steaks takes practice. Here are some helpful tips to elevate your dish and keep leftovers fresh.

Tips for Perfectly Roasted Cauliflower

Choose a large, firm cauliflower head. This makes it easier to cut into steaks. Remove the outer leaves and trim the stem, but keep it intact to hold the steaks together.

Use a sharp knife to cut 1-inch thick slices from the center of the cauliflower. You’ll get about 2-4 steaks per head, depending on its size.

Brush both sides of the steaks with oil and sprinkle with salt before roasting. This helps them brown nicely.

Roast at a high temperature, around 450°F (230°C), for about 20-30 minutes. Flip them halfway through for even cooking.

Tricks for Enhancing Flavor

Experiment with different spices in your rub. Try cumin, smoked paprika, or curry powder for unique flavors.

Add a squeeze of lemon juice before serving to brighten the taste.

For extra crunch, sprinkle some toasted pine nuts or breadcrumbs on top of the steaks.

Make your chimichurri sauce ahead of time. This allows the flavors to meld together, creating a more intense taste.

Try grilling your cauliflower steaks for a smoky flavor. Just be gentle when flipping to keep them intact.

Storing Leftovers

Let your cauliflower steaks cool completely before storing. This prevents condensation and keeps them from getting soggy.

Store the steaks and chimichurri sauce separately in airtight containers in the fridge. They’ll stay fresh for up to 3 days.

To reheat, place the steaks on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes. This helps maintain their texture better than microwaving.

For best results, make a fresh batch of chimichurri sauce when serving leftovers. The herbs can lose their bright color and flavor over time.