This cauliflower steak recipe is a delicious way to eat cauliflower! The grilled steak is golden and tender, with my simple homemade chili sauce on top.
I love cauliflower, especially when roasted until golden and crispy. That’s why I absolutely love these roasted cauliflower steaks! My baking method guarantees deep golden cauliflower.
You will then make it with my simple Chimichurri sauce with fresh garlic and parsley. This sauce is very popular with barbecue and barbecue, but believe me, these roasted cauliflower steaks are just as incredible!
Key Ingredients
- cauliflower: I bought the whole cauliflower and usually get 2 to 3 thick steaks from each steak. You may have some leftover cauliflower that you can use for recipes like cauliflower rice or mashed cauliflower. When buying cauliflower, look for creamy white, compact small flower clusters and offer cauliflower that is found or pale colored passes. For more tips, see How to Buy and Cut Cauliflower.
- olive oil: I roast the cauliflower steaks in olive oil, which helps them get beautifully golden and crispy. Avocado oil is a great alternative if you prefer.
- Chimichurri sauce: My recipes are inspired by traditional Argentine and Uruguayan versions. You mix the chopped parsley with olive oil, vinegar, garlic and spices. I promise it is very easy to make! Watch the video or check out the Chimichurri recipes for all my tips.
How to Make Chimichurri Cauliflower Steak
To cut the cauliflower into steaks, I cut the head in half to the right and trim to the round edges of each half, leaving about 1.5 inches thick slices that still adhere to the stems. You can see me doing this in our video!
The trick to not breaking down the cauliflower steak is to make sure that each steak has some stems attached to it. Usually, I get two thick steaks from medium cauliflower.
I cook cauliflower steak in an oven-safe skillet. This way I can start them on the stove for a really good golden brown roast and finish the tender texture in the oven.
I made the chili sauce while the cauliflower was in the oven. Then, when the steaks were finished, I put them on a spoonful of chili powder and served them.
They are rich enough and delicious to serve as a main course, but I also like to pair them with side salads, cooked quinoa or rice like Mexican rice or coconut rice. You can also use them as a side dish, splitting each steak in half to make four parts.
Chimichurri Cauliflower Steak
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Enjoy these cauliflower steaks and chili sauce as a plant-based entree, or use as a delicious side. We cut it into steaks, which means one cauliflower will make two steaks. After cutting the steak, you will have unused cauliflower, but don’t worry, which can be used to make cauliflower rice, mashed cauliflower or grilled with the steak next to it and preserve in another meal.
The recipe for Chimichurri sauce is about 1 cup. You will have a lot to use in other dishes. Check out the original sauce recipe for advice on other methods.
Make 2 portions or 4 sides
Watch us make recipes
You will need
Cauliflower steak
1 medium cauliflower head
2 to 3 tablespoons olive oil
Salt, taste
4 tablespoons chili sauce or more to taste, recipe below
Chimichurri sauce
2 cups (50g) packaged parsley leaves and tender stems
3 to 4 cloves of garlic, 1 tablespoon
1 green onion, chopped
1/2 teaspoon dried oregano, optional
1/2 to 3/4 teaspoon fine sea salt
1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeno or fresno pepper, chopped
1/2 cup (120 ml) super olive oil
1/4 cup to 1/3 cup (60 ml to 80 ml) red wine vinegar, adjust to taste
direction
- Prepare cauliflower
1Preheat the oven until 400°F (204°C).
2Remove the large leaves of the cauliflower and trim a small number of stems to form a flat bottom. Cut the cauliflower in half, from the top of the round shape to the stem.
3To make each cauliflower steak, trim the rounded edges of each half, leaving a slice about 1½ inch thick that still adheres to the stems (see the tutorial in our video). Save the trimmed cauliflower as another recipe.
4Heat olive oil in wide olive oil Oven safe Fry the pan over medium heat.
5Place the cauliflower steak in hot oil and cook until dark golden brown, about 5 minutes. It helps to move the steak occasionally so that the oil is over.
6Carefully flip the steak and cook for another 3 to 5 minutes, or until the second side is browned. As the second side brown, season the steak with salt.
7Transfer the oven-safe pan to the oven and grill the steak until the stems are soft and easily pierced with a fork (8 to 10 minutes).
8Top with a tablespoon of cauliflower steak with chili sauce. For the side sections, cut each steak in half and serve.
- Making sauce
1Make sauce by hand: Chop the garlic and add them to a medium bowl. Chop the parsley and add them to the bowl with salt, red pepper flakes, olive oil and red wine vinegar. Stir if needed, then taste and season with more salt or red pepper flakes.
2Make sauce in a food processor (or blender): Add the garlic and shallots to the bowl of the food processor (or blender) and stir until chopped. Add parsley, salt and red pepper flakes. Pulse until the parsley is chopped. Scrape the sides and pour in olive oil and red wine vinegar. Stir a few more times until the sauce is combined. Taste and season with more salt or red pepper flakes if needed.
Adam and Joanne’s Tips
- No oven-safe frying pan: If you don’t have an oven-safe frying pan, brown the steak in a regular frying pan and carefully transfer it to a baking sheet lined with parchment paper or silicone baking mat.
- Storage Chimichurri: The sauce is great on the day you make it, but it will last for a few days in the fridge (you may notice the green boring slices of parsley). The barbecue (such as grilled steak) is absolutely perfect, but it is also perfect for shrimp, fish, vegetables, chicken and toast.
- The nutrition facts provided below are estimates.
Nutrition per serving
Calories
325
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Total fat
28.8 grams
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Saturated fat
4.4 grams
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cholesterol
0mg
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sodium
678.9mg
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carbohydrate
16.6g
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Dietary fiber
6.9 grams
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Total sugar
5.6 g
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protein
6.6 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
