Cauliflower steaks make a fantastic main course for a vegetarian meal or as a side dish to a healthy meal. Chimichurri sauce is the perfect topping!
I’m super excited to share these cauliflower steaks with you! I have a few recipes I tested last week that are ready to go, but I bumped them to the back of the line. Oh, they’re good, but I’m in love with these!
It doesn’t hurt that I’ve been on a major cauliflower kick lately. Or that Rob is still obsessively Keto after almost two years. And that my kids will actually eat this, too!
It also helps that I love chimichurri and slather it on just about everything. Remember my Chimichurri Chicken Bites from last year? Or the time I made steak, potatoes, and veggies + chimichurri all in one pan? OR when I put it on a roasted veggie sandwich?
It’s safe to say that I love the stuff!
It goes really well with over cauliflower steaks, too. The tangy chimichurri pairs well with the earthy flavor of the cauliflower, and really transforms it into an entirely new dish.
If chimichurri isn’t your thing, make the cauliflower steaks anyway! They’d be great with basil pesto and fantastic with cilantro-jalapeño pesto, too. I’ve also made them with a sprinkling of parmesan toward the end of cooking (similar to how I make Parmesan Roasted Cauliflower).
So what is a cauliflower steak anyway?
It’s really just roasted cauliflower, but instead of breaking it down into florets, you make large slices through the head and roast it in one big piece. I don’t find that it’s particularly easier or more difficult than doing it as florets, and you can easily make this recipe using florets.
I do like how pretty the steaks look though!
You’ll inevitably end up with some florets anyway since you can’t make steaks from the whole cauliflower. The edges will likely fall apart, which is no biggie. Just roast the florets right alongside the steaks.
How do you cut a cauliflower steak?
The easiest way that I’ve found is to start by trimming off two edges opposite each other. Make slices about an inch thick, which helps them stay in one piece. Toss any extra pieces or florets right onto your sheet pan and roast them, too.
Sometimes I’ll make cauliflower steaks one night from two heads and save the pieces for another dish later that week.
Note: If you’re Keto, add just 1 tbsp of the chimichurri to keep the carbs super low!
For the cauliflower steaks:
- 1-2 heads cauliflower, about 3 lb
- 1 tbsp extra-virgin olive oil
- 1 tsp coarse salt
For the chimichurri:
- 1 cup extra-virgin olive oil
- 2 cups fresh Italian parsley leaves
- 3 garlic cloves
- 1/4 cup hot & spicy fresh oregano leaves (or regular with a large pinch of red pepper flakes)
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt (or to taste)
- freshly ground black pepper
Make the chimichurri: Place all ingredients into a high-powered blender and blend until very smooth. Allow it to sit at room temperature while you make the steaks to allow flavors to meld.
Preheat the oven to 425°F.
Trim the stem and remove the leaves of the cauliflower, leaving the core intact. Turn the cauliflower upright and slice it into four 1-inch thick “steaks”.
Line a large sheet pan with parchment paper. Place the steaks on the parchment and brush both sides with the oil. Sprinkle evenly with the salt.
Roast the steaks for 20 minutes, then flip. Roast another 20-25 minutes or until they're nicely browned and cooked through. (I like them really browned so sometimes I leave them even longer).
Remove the steaks to a serving platter and spoon 1/2 cup of the chimichurri sauce over the top. Serve with the remaining chimichurri at the table.
You can add the remaining cauliflower to the pan as florets and roast alongside the steaks or reserve it for another use.
The nutritional information is for 4 servings as a main dish. It will serve 6-8 as a side dish.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 648Total Fat: 60gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 49gCholesterol: 0mgSodium: 921mgCarbohydrates: 29gNet Carbohydrates: 13gFiber: 16gSugar: 8gProtein: 9g