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These e roasted cauliflower to the next level with these deliciously flavorful Chimichurri Cauliflower Steaks. They’re great as a vegetarian main dish and also double as a veggie side!


  • olive oil

  • red wine vinegar

  • flat leaf parsley

  • fresh garlic

  • red chiles

  • dried oregano

  • coarse Kosher salt or sea salt

  • freshly ground black pepper

Sometimes we use plain parsley as the base and other times I jazz it up with cilantro for a flavor boost. You can use red chili peppers for color, jalapeños or Serrano peppers for heat, or simply skip the peppers entirely if you don’t have any on hand.

It’s crazy flexible!


  • 1 head of cauliflower

  • 1 TBSP olive oil

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼-½ tsp garlic powder

  • ¼-½ tsp paprika


  • ¼ cup olive oil

  • a TBSP red wine vinegar

  • ½ cup finely chopped parsley

  • 2 cloves garlic

  • 1 small red chili pepper

  • ⅓ tsp dried oregano

  • ½ tsp coarse salt

  • ¼ tsp black pepper


  • First make the chimichurri sauce. peel/smash/mince garlic, chop parsley, then deseed and finely chop chili pepper. Combine all ingredients and stir. Allow the mixture to sit while you prep and roast your cauliflower. This will allow the flavors to mingle and intensify.

  • Preheat your oven to 425°F. Line a rimmed baking sheet with foil or parchment paper and lightly brush with olive oil.

  • Combine salt, pepper, garlic powder, and paprika in a small bowl and mix. Set aside.

  • Remove the outer green leaves of your cauliflower and trim the very bottom of the core while still keeping the core intact. The core helps keep the steaks together once you slice them.

  • Slice each head into ¾-1-inch thick slices. Depending on the size of your heat of cauliflower you will get 2-3 steaks out of each cauliflower head. Remaining florets will crumble and fall apart, set those aside for adding to salads, snacking with ranch dip, or even making cauliflower rice later.

  • Arrange the cauliflower slices in a single layer on the baking sheet. Brush each side with olive oil and sprinkle each side with seasoning mixture as well.

  • Roast the cauliflower pieces for 15 minutes. Use a large spatula to carefully flip the cauliflower steaks and resume roasting for another 10-15 minutes depending on thickness of your steaks. Once they're fork-tender on the inside and deliciously browned on the edges, they're ready to eat!

  • Top with chimichurri sauce and enjoy immediately while they're still crisp and delicious. Yum!

NOTES Nutrition Facts below are estimated using an online recipe nutrition calculator. Values are calculated assuming all the sauce is used. If using less, calorie count will be lower. Adjust as needed and enjoy!


Calories: 332kcal, Carbohydrates: 5g, Protein: 1g, Fat: 35g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 22g, Trans Fat: 1g, Sodium: 1174mg, Potassium: 189mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1610IU, Vitamin C: 53mg, Calcium: 38mg, Iron: 1mg

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