Cauliflower Steaks with Chimichurri Sauce


This summer I’m trying to eat as little processed food as I can. I’ve been trying to stick with whole food meals made at home. I love to use cauliflower because it’s so versatile. I roasted my cauliflower steaks for this recipe but you could also pan fry them or grill them. Since I eat a lot of cauliflower, I’m always looking for new ways to prepare it. To make cauliflower ‘steaks’, I cut my cauliflower into 3/4 inch slices. Using a large head of cauliflower makes it easier. It’s also important not to separate or cut the stalk, since the stalk is what holds the cauliflower steak together. Cauliflower steaks are a great meat substitute, much like portobello mushroom caps. Chimichurri sauce pairs really well with cauliflower steaks. It’s traditionally used as a condiment for beef steak and other meat in certain South American countries but goes well with most vegetables and also with rice. It’s got intense flavor because of the raw garlic but the acid from the vinegar, and the freshness of the herbs balance it out. It’s really quick and easy to prepare since it doesn’t require cooking. There’s lots of different versions of this sauce. I had to make it a few times to decide how I liked it best. I also wanted to reduce the amount oil to make it healthier. Using high quality, extra virgin olive oil and high quality red wine vinegar will make this sauce even tastier. You can put chimichurri sauce on almost everything you grill – it adds a fresh, spicy flavor to otherwise bland food. I like to prepare it on the weekend and keep it in the fridge to use as a quick condiment for whatever I grill. You can top vegan protein such as tofu and tempeh it for a delicious kick. If you have an herb garden, this sauce is the perfect way to use up your parsley and cilantro! Let me know if you make chimichurri sauce by taking a picture and tagging @thefriendlyepicurean on Instagram or Facebook or Pin this recipe on Pinterest!



Cauliflower Steaks with Chimichurri Sauce

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 large head of cauliflower, trimmed (do not cut stalk), and cut into 3/4 inch slices
  • 1/4 cup olive oil plus 2 tbs to brush on cauliflower
  • 3/4 cup fresh flat leave parsley
  • 3/4 cup fresh cilantro
  • 2 tsp dried oregano
  • 1 tsp crushed red pepper
  • 1.5 tbs red wine vinegar
  • 2 cloves garlic
  • 1/4 tsp sea salt for sauce (plus more to sprinkle on cauliflower)
  • 1/4 freshly ground black pepper (plus more to sprinkle on cauliflower)


Preheat oven to 425F. Grease a baking sheet and set aside. Cut cauliflower into 3/4 inch slices. Brush cauliflower with olive oil on both sides and sprinkle with a pinch of salt and black pepper. Roast cauliflower for 25-30 minutes or until golden brown. Flip cauliflower halfway through roasting time. Prepare chimichurri sauce while cauliflower steaks are roasting. In a food processor or blender add 1/4 cup olive oil, parsley, cilantro, oregano, crushed red pepper, red wine vinegar, garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Puree for about 1 minute. Sauce should be slightly chunky in consistency. Place 1-2 roasted cauliflower steaks on a plate and top with desired amount of chimichurri sauce. Serve while hot. Makes about 1/2 cup chimichurri sauce. May store extra sauce in an airtight container in the fridge for up to 3 days.

Nutrition Information:

  • Approximate calories: 137.5 calories per 2 tbs chimichurri sauce
  • Approximate calories: 235 cal for half a large head of cauliflower (with 1 tbs olive oil)



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