Roasted Cauliflower Steaks with Chimichurri Sauce

When the cauliflower heads come in to season and are so full and beautiful, I love slicing them in to thick steaks and roasting them. I’ll roast anything, and honestly I don’t need a lot fo fanciness, but there is just something amazing about the combination of cauliflower and chimichurri sauce.

Ever had chimichurri? I bet you have, even if you don’t know it! Chimichurri sauce is a latin version of pesto. It is a blend of fresh green herbs, garlic, peppers, oil, and a little vinegar. And delicious beyond means! Traditionally it is used on steaks and rice dishes, but put these two together and you have magic!


  • one whole cauliflower, washed and dried
  • 2T. avocado oil
  • 1t. paprika
  • sea salt to taste

Chimichurri sauce:

  • 1 bunch parsley, finely chopped
  • 1/2t. dried oregano, or 1/2T. fresh chopped
  • 1/2c. olive oil
  • 2-3 cloves garlic, diced
  • 2T. red wine vinegar
  • 2 small red chiles, chopped or 1-2t. red chili pepper flakes
  • 1t. sea salt


  1. Preheat the oven to 425 degrees. Line the baking sheet with parchment paper.
  2. Slice the cauliflower in to “steaks.” Aim for consistent thickness with each steak.
  3. Dress with avocado oil, sea salt, and paprika.
  4. Roast for 25-35 minutes, until softened through but browning at the edges.
  5. While the cauliflower is roasting, blend the chimichurri ingredients in a food processor until well incorporated. Set aside.
  6. When the cauliflower is done, remove to a plate and dress with the chimichurri sauce. Enjoy!