Roasted Cauliflower Steaks with Chimichurri

If you’ve been around my kitchen for a while, you know I love keeping things simple but tasty. Roasted Cauliflower Steaks with Chimichurri is one of those recipes that always makes its way into the weekly rotation. It’s not fussy, uses everyday ingredients like 1 large cauliflower, cut into 1-inch steaks, and the end result feels way more special than the effort it takes. Honestly, it’s the kind of meal that makes you look like you planned ahead, even if you just threw it together at the last minute.

I usually make this when friends come over or when I just want something comforting without hovering over the stove for hours. The beauty of roasted cauliflower steaks with chimichurri is that you can adapt it to what you have on hand. Some weeks I stick to the recipe exactly, and other weeks I’ll swap an herb, add an extra squeeze of citrus, or toss in some seasonal veggies. Either way, it always turns out satisfying and delicious.

Another reason I love this dish is how flexible it is with sides. You can keep it simple with a green salad and bread, or dress it up with roasted vegetables and grains. I’ve even used leftovers as the base for next-day lunches—tucked into wraps, tossed on top of salad, or reheated for a quick dinner. It’s a real workhorse of a recipe.

If you’re new to cooking or just looking for something reliable to add to your rotation, give this roasted cauliflower steaks with chimichurri a try. The flavors are classic, the steps are straightforward, and you’ll feel accomplished pulling it out of the oven or off the stove. Let’s get into the recipe, but don’t skip the tips and FAQs—I’ve included some notes to help you make it your own.

Ingredients

• 1 large cauliflower, cut into 1-inch steaks
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• Black pepper to taste
• For chimichurri: 1/2 cup parsley, 1 clove garlic, 2 tbsp olive oil, 1 tbsp lemon juice, pinch salt

Instructions

1. Heat oven to 450°F (232°C). Brush cauliflower with oil; season with salt and pepper.
2. Roast 20–25 minutes, flipping once, until browned and tender.
3. Blend chimichurri ingredients; spoon over steaks.

Tips

• Use remaining florets for roasting too.
• Don’t slice too thin or they’ll fall apart.

FAQs

Q: Grill instead?
A: Yes—medium-high heat 4–5 minutes per side.

Q: Storage?
A: Best fresh; reheat at 425°F (220°C).