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- 1
Heat the oven
Preheat the oven to 400F and line a large baking sheet with parchment paper. Two big heads of cauliflower is the move here — you want the whole thing, core and all, because the core is what holds each slice together.
- 2
Cut the steaks
Pull off the green leaves and trim just enough of the stem so the head sits flat, but leave the core intact. Stand each head stem-side down and slice straight through the middle, then cut 1-inch-thick steaks working out from the center. You'll get 2 to 3 solid steaks per head; the outer pieces will fall into florets — roast those alongside, don't waste them.
- 3
Season generously
In a small bowl whisk together about 6 tablespoons of the olive oil with the smoked paprika, garlic powder, salt, dried oregano, and black pepper. Lay the steaks on the sheet and brush both sides really well, getting into all the edges. Cauliflower drinks up oil and rewards you for it — this is where the caramelized edges come from.
- 4
Roast
Tent the sheet loosely with foil and roast 15 to 20 minutes so the centers steam and soften. Remove the foil, flip each steak, and roast uncovered another 10 to 15 minutes until the edges are deep golden and a knife slides through the core easily.
- 5
Make the chimichurri
While the cauliflower roasts, finely chop the parsley and mince the garlic. Stir them together with the red wine vinegar, red pepper flakes, a pinch of salt, and the remaining olive oil (about 1/3 cup). Let it sit 10 to 15 minutes so the garlic mellows and the flavors come together.
- 6
Serve
Move the steaks to a platter and spoon the chimichurri over the top. Serve right away while the edges are still crisp — over a scoop of farro or lentils it turns into a proper dinner.
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Roasted Cauliflower Steaks with Chimichurri
Created by: WholeFoodWendy
Ingredients
- 2 cauliflower
- 3/4 cup olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 cup fresh parsley
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
Instructions
- Heat the ovenPreheat the oven to 400F and line a large baking sheet with parchment paper. Two big heads of cauliflower is the move here — you want the whole thing, core and all, because the core is what holds each slice together.
- Cut the steaksPull off the green leaves and trim just enough of the stem so the head sits flat, but leave the core intact. Stand each head stem-side down and slice straight through the middle, then cut 1-inch-thick steaks working out from the center. You'll get 2 to 3 solid steaks per head; the outer pieces will fall into florets — roast those alongside, don't waste them.
- Season generouslyIn a small bowl whisk together about 6 tablespoons of the olive oil with the smoked paprika, garlic powder, salt, dried oregano, and black pepper. Lay the steaks on the sheet and brush both sides really well, getting into all the edges. Cauliflower drinks up oil and rewards you for it — this is where the caramelized edges come from.
- RoastTent the sheet loosely with foil and roast 15 to 20 minutes so the centers steam and soften. Remove the foil, flip each steak, and roast uncovered another 10 to 15 minutes until the edges are deep golden and a knife slides through the core easily.
- Make the chimichurriWhile the cauliflower roasts, finely chop the parsley and mince the garlic. Stir them together with the red wine vinegar, red pepper flakes, a pinch of salt, and the remaining olive oil (about 1/3 cup). Let it sit 10 to 15 minutes so the garlic mellows and the flavors come together.
- ServeMove the steaks to a platter and spoon the chimichurri over the top. Serve right away while the edges are still crisp — over a scoop of farro or lentils it turns into a proper dinner.