Cauliflower Steaks with Chimichurri Sauce

This vegetable side dish can also play a main role in a vegetarian platter—add a drizzle of chimchurri sauce and it can't be beat.

by Dani Yokhna
PHOTO: Megan Meyers

Yield: 2-4 servings


  • 1 large head cauliflower
  • 1/4 cup plus 2 T. olive or canola oil, divided
  • 1 cup packed parsley
  • 2 cloves garlic
  • 2 T. minced white onion
  • 3 T. red wine vinegar
  • 1 T. lemon juice
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt


Preheat oven to 350 degrees F.

Cut cauliflower from head to stem into 1/2-inch-thick slices. You should get two complete steaks and several smaller side slices.

Heat 2 T. olive oil in skillet over medium-high heat. Sear cauliflower in skillet for 2 minutes per side, then carefully move to baking sheet. Roast cauliflower for 15 minutes, until tender and beginning to caramelize.

Meanwhile, purée remaining ingredients until not quite smooth. Taste and add salt if needed.

Drizzle cauliflower steaks with sauce and serve.

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