I’m obsessed with this delicious vegan cauliflower steak recipe with chimichurri sauce! Thick slices of cauliflower are roasted to golden brown perfection and simple ingredients make a chimichurri sauce that balances the flavors and textures for an incredible main dish. Plus, these vegan steaks are easy to prepare, making it a great option for a quick weeknight meal or an impressive dinner party centerpiece.
This post has been updated from the original dated March 12, 2018.
- Why you’ll love this Vegan Recipe
- Cauliflower Steak Ingredients
- What sauces can be paired with Cauliflower Steaks?
- Chimichurri Sauce Ingredients
- How to cut Cauliflower for Steaks
- Oven Roasted Cauliflower Steaks
- How to make Chimichurri Sauce
- Debra’s Pro Tips
- How to Store and Reheat
- More delicious cauliflower recipes
- 📖 Recipe
If this is your first time having a vegan cauliflower steak, you are in for a real treat with this satisfying and delicious plant-based meal! The cauliflower steaks are hearty and filling and the chimichurri sauce adds a zesty and tangy flavor that perfectly complements the roasted cauliflower.
Turning a large head of cauliflower into oven-roasted cauliflower steaks is a great way to enjoy this versatile vegetable. There are so many great cauliflower recipes. I also love to roast a whole head of cauliflower, use it to make a simple cauliflower rice, as sub for potatoes in leek soup, chopped into a raw cauliflower salad or baked with eggs to make a cauliflower kugel that is to die for.
Why you’ll love this Vegan Recipe
- As far as vegan steaks go, this vegan cauliflower steak recipe is the best because it’s wholesome, hearty, satisfying, and delicious.
- Using fresh herbs is an easy, vibrant, and tasty way to add more flavor into your meals
- Sprinkle on some chopped nuts and serve it as a main course, or this makes a great side dish no matter what you’re serving.
- The chimichurri is the best cauliflower steak sauce out there! However, if you don’t care for chimichurri, make some vegan gravy to spoon over your crispy cauliflower steaks.
- Simple to prepare with just a few ingredients, on one baking tray for easy clean up.
- Healthy recipe that’s low in calories and high in fiber, vitamins, and minerals.
- Kosher for Passover Vegan Main Dish…that needs no substitutions. Good to go, as is.
Cauliflower Steak Ingredients
- Cauliflower: The size of your cauliflower will determine if you are making thick steaks or thin ones.
- Olive oil: Brushing a thin layer of olive oil onto the steaks is the easiest way to get crispy edges.
- Salt and Black Pepper: If you’re on a low sodium diet, omit the salt or replace it with some Mrs. Dash. Freshly ground black pepper adds a milk flavor boost without too much spice.
Chimichurri Sauce Ingredients
- Parsley: fresh parsley is the main ingredient to this vibrant sauce. Substitute with fresh cilantro.
- Oregano: substitute with fresh thyme or basil.
- Red wine vinegar: substitute with white wine vinegar, lemon juice or apple cider vinegar.
- Olive oil: Oil-free chimichurri can be made by using lime juice instead of the oil.
- Garlic: If your tummy is bothered by raw garlic, place the garlic cloves (skins still on) on the baking tray with the cauliflower and roast them before chopping and adding to the mixture. Or, use ½ teaspoon garlic powder instead of the fresh garlic.
- Salt and pepper: The red pepper flakes add a bit of a spicy kick to the sauce, you can cut back on it, or exchange it for some white pepper if you prefer.
How to cut Cauliflower for Steaks
First, Cut off the bottom to remove the outer leaves. Rinse under cool water and pat dry.
Now place the cauliflower head flat on its newly cut bottom. Cut through the center, vertically. You can cut off any remaining leaves, but leave the core intact so it can hold the steaks together.
Cut each half into steaks. Depending on how large your cauliflower is, you will be able to cut each half into 2-3 thick cauliflower slices. The outer slices may break into pieces, but the thick slabs, closer to the center should remain steaks.
Oven Roasted Cauliflower Steaks
Lay the cauliflower steaks onto a large rimmed baking sheet in a single layer. Arrange the leftover cauliflower florets into all the spaces surrounding the steaks. Brush a thin layer of olive oil onto the cauliflower, then sprinkle with sea salt and black pepper.
Place the sheet pan onto the middle rack of a preheated oven for 20 minutes. Flip and then roast for another 10-15 minutes until tender and golden brown.
While the cauliflower is roasting, make the chimichurri sauce
How to make Chimichurri Sauce
You can use a food processor or chop everything by hand. Either way, your chimichurri sauce will be vibrant and flavorful.
Place fresh parsley, oregano, peeled garlic cloves, salt and red pepper flakes into the bowl of a food processor and pulse until everything is finely chopped.
Transfer to a small bowl and stir in the red wine vinegar and olive oil.
Spoon some chimichurri sauce over the steaks and pass the rest around for everyone to help themselves to more sauce.
Debra’s Pro Tips
- Reheat leftovers in a cast iron skillet with some thinly sliced tuscan kale. Just do it…I promise you’ll be obsessed, like me.
- Grilled cauliflower steaks are delicious. Use this basic recipe and throw the olive oiled steaks onto a preheated grill for 5 minutes per side.
- If your cauliflower is super small, you may only get 2 steaks per head…that’s OK! The florets will roast up beautifully and taste great. Serve them all on a big platter, nobody will be the wiser.
How to Store and Reheat
- Store cooled cauliflower steaks in an airtight container in the fridge for up to 5 days.
- Store chimichurri sauce separately. It will stay good for 10 days in a covered jar in the refrigerator.
- Reheat leftover cauliflower steaks in a preheated 425 oven until heated through and re-crisped, about 10 minutes. OR heat a large frying pan over medium-high heat and cook for 3 minutes, flip and repeat with the other side.
- I do not recommend freezing cauliflower steaks, they turn mushy.
More delicious cauliflower recipes
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Vegan Cauliflower Steak with Chimichurri Sauce
- 2 heads cauliflower
- 1 ½ cups fresh parsley
- ½ cup fresh oregano
- 4 cloves garlic
- ½ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- ¼ cup red wine vinegar
- ¼ cup olive oil
- Preheat oven to 425
- Make Chimichurri: Place parsley, oregano and garlic into bowl of food processor and pulse until finely minced. You can also do this by hand. Stir in the wine vinegar, olive oil, salt and pepper.
- Trim bottom and leaves off cauliflower. Now cut each head into ½" thick steaks. Start by cutting the heads in half and then cut each half into halves or thirds, depending on how large your cauliflower is.
- Lay steaks onto large rimmed baking sheet. Brush on both sides with chimichurri. Roast in preheated oven for 20 minutes. Flip and roast another 10-15 minutes until golden brown and tender.
- Drizzle with a bit of chimichurri sauce and serve warm or at room temperature. Pass the extra sauce around.