Roasted Vegan Cauliflower Steaks with Zesty Homemade Chimichurri Sauce: Your New Favorite Plant-Based Main
Prepare to be absolutely delighted by this incredible vegan cauliflower steak recipe, beautifully complemented by a vibrant chimichurri sauce! Imagine thick, hearty slices of cauliflower, roasted to a perfect golden-brown crispness, paired with a fresh, zesty chimichurri that perfectly balances the rich textures and bold flavors. This isn’t just a meal; it’s a culinary experience. Not only are these plant-based steaks incredibly satisfying, but they are also surprisingly easy to prepare, making them an ideal choice for a quick and healthy weeknight dinner or an impressive centerpiece for your next dinner party. It’s a dish that proves vegan cuisine can be both simple and spectacularly delicious.
This post, originally published on March 12, 2018, has been thoroughly updated and expanded to provide you with even more tips, insights, and deliciousness!
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If you’re embarking on your first culinary adventure with a vegan cauliflower steak, prepare for a truly satisfying and flavorful plant-based experience that will redefine your perception of vegetarian meals. These cauliflower steaks are wonderfully hearty and filling, providing a substantial texture that rivals traditional meat dishes. The star of the show, however, is undoubtedly the homemade chimichurri sauce. Its bright, zesty, and tangy notes cut through the richness of the roasted cauliflower, creating a harmonious blend of flavors that will tantalize your taste buds and leave you craving more.
Transforming a humble head of cauliflower into these impressive oven-roasted steaks is a brilliant way to showcase the versatility of this incredible vegetable. Cauliflower is a nutritional powerhouse and a blank canvas for so many amazing recipes. Beyond these delectable steaks, I also love to roast a whole head of cauliflower for a show-stopping side, use it to create light and fluffy cauliflower rice, or substitute it for potatoes in a comforting leek soup. It’s also fantastic when chopped into a refreshing raw cauliflower salad or baked with eggs to make an unforgettable cauliflower kugel that’s simply divine.
Searching for more Healthy Passover Recipes? Explore a world of new and exciting Kosher for Passover options, perfect for maintaining a balanced diet with delicious Vegetarian and Vegan Recipes for Passover.
Why You’ll Fall in Love with This Vegan Cauliflower Steak Recipe
- Unbelievably Satisfying: Among the myriad of vegan steak alternatives, this cauliflower steak recipe truly stands out. It’s incredibly wholesome, hearty, and deeply satisfying, providing a robust main course that feels gourmet yet is simple to make. It’s a delicious plant-based option that doesn’t compromise on flavor or texture.
- Bursting with Fresh Flavors: The magic of this dish lies in its use of fresh herbs. Chimichurri is a fantastic example of how vibrant, simple ingredients can elevate a meal, adding a burst of fresh, herbaceous flavor that invigorates every bite. It’s an easy and impactful way to infuse your cooking with natural goodness.
- Versatile Serving Options: While these cauliflower steaks are robust enough to be served as a main course – perhaps sprinkled with some chopped nuts for added crunch and protein – they also make an exceptional side dish. Whether you’re hosting a sophisticated dinner or preparing a casual family meal, they fit seamlessly into any menu.
- The Ultimate Cauliflower Steak Sauce: Our homemade chimichurri is, without a doubt, the best sauce for roasted cauliflower steaks. Its bright and tangy profile is the perfect counterpoint to the earthy cauliflower. However, if chimichurri isn’t your preference, feel free to spoon some rich vegan gravy over your crispy cauliflower steaks for a different, equally delicious experience.
- Effortless Preparation and Cleanup: This recipe is designed for ease. With just a few simple ingredients and a single baking tray, you can achieve culinary perfection with minimal fuss. This means less time scrubbing dishes and more time enjoying your delicious creation.
- Healthy and Nutritious: Beyond its fantastic taste, this recipe is a health champion. It’s low in calories and packed with essential fiber, vitamins, and minerals, making it a guilt-free pleasure that nourishes your body. It’s a smart choice for anyone looking to incorporate more plant-based goodness into their diet.
- Perfect for Passover and Beyond: This dish naturally aligns with Kosher for Passover dietary laws, making it an excellent, no-substitution-needed vegan main dish for your holiday table. Its inherent deliciousness also makes it a fantastic meal any time of the year.
Essential Ingredients for Perfect Cauliflower Steaks
- Cauliflower: The foundation of our “steaks.” Opt for a large, firm head of cauliflower to ensure you get substantial, thick slices. The size will directly influence the thickness of your steaks, with larger heads yielding heartier cuts.
- Olive Oil: This is crucial for achieving those desirable crispy, golden-brown edges. Brushing a thin, even layer of good quality olive oil over the cauliflower before roasting helps it caramelize beautifully and locks in moisture.
- Salt and Black Pepper: Simple yet essential seasonings. Sea salt enhances the natural flavor of the cauliflower, while freshly ground black pepper adds a subtle, mild spice. If you’re following a low-sodium diet, you can easily omit the salt or substitute it with a flavorful salt-free seasoning like Mrs. Dash.
Beyond Chimichurri: Other Delicious Sauces for Cauliflower Steaks
- Chimichurri: Our top recommendation for its vibrant, fresh, and tangy flavor profile.
- Vegan Gravy: A rich and savory option that adds a comforting, umami depth, perfect for a heartier meal.
- Green Tahini Sauce: A creamy, herbaceous, and slightly nutty sauce that offers a different Mediterranean flair.
- Romesco Sauce: For a smoky, nutty, and slightly sweet pepper-based sauce, try my basic oil-free romesco dip recipe. Simply thin it out with a touch of olive oil or water to achieve a pourable consistency ideal for drizzling over your steaks.
Understanding Chimichurri: A Flavorful Herb Sauce
- Chimichurri is a truly versatile and incredibly flavorful sauce or marinade with origins in Argentina and Uruguay. It’s celebrated for its ability to add a bright, fresh, and tangy kick to virtually any dish it graces.
- Traditionally, chimichurri is crafted from finely chopped fresh parsley, pungent garlic, a hint of red pepper flakes for a subtle warmth, aromatic oregano, a splash of vinegar for tang, and olive oil to bring it all together.
- While the classic recipe is wonderful, variations abound. You might find versions that incorporate fresh cilantro for a different herbaceous note, lemon juice instead of vinegar for an extra citrusy zest, or other unique herbs and spices to personalize the flavor.
- Although commonly known as a condiment for traditional steak or grilled meats, chimichurri’s vibrant profile makes it an exceptional pairing for various dishes, including vegan steak recipes like our cauliflower steaks, fresh salads, and even sandwiches.
- Beyond being a primary sauce, chimichurri also makes a fantastic dipping sauce. Try it with crispy sweet potato fries or flavorful tofu satay for an elevated snack or appetizer.
Key Ingredients for a Perfect Chimichurri Sauce
- Parsley: The undisputed main ingredient, providing the fresh, vibrant green base of the sauce. For a slight variation, you can substitute or combine with fresh cilantro.
- Oregano: Adds an earthy, aromatic depth. Fresh thyme or basil can be used as alternatives if you’re looking to experiment with different herb profiles.
- Red Wine Vinegar: Contributes the essential tang and acidity that brightens the sauce. White wine vinegar, fresh lemon juice, or even apple cider vinegar are excellent substitutes.
- Olive Oil: Forms the rich, smooth base of the chimichurri. For an oil-free version, you can achieve a similar consistency and tang by using lime juice or additional vinegar.
- Garlic: Provides a pungent, indispensable flavor. If raw garlic tends to upset your stomach, a clever trick is to place the garlic cloves (skins on) directly on the baking tray with the cauliflower and roast them until soft before chopping and adding to your chimichurri. Alternatively, use ½ teaspoon of garlic powder for a milder garlic flavor.
- Salt and Red Pepper Flakes: Salt is vital for seasoning. The red pepper flakes introduce a lovely spicy kick. Adjust the amount to your preference – reduce it for less heat, or swap for a pinch of white pepper if you prefer a different kind of warmth.
How to Perfectly Cut Cauliflower for Steaks
Achieving perfect cauliflower steaks starts with the right cut. Begin by preheating your oven to 425 degrees Fahrenheit (220°C). For the best results and clean cuts, use a sharp chef’s knife and a sturdy wooden cutting board.
First, carefully trim off the bottom stem and any tough outer leaves of the cauliflower head. Rinse the cauliflower under cool water and pat it thoroughly dry. Excess moisture can hinder the roasting process and prevent crispiness.
Next, place the cauliflower head flat on your cutting board, resting on its newly cut, stable bottom. Using your sharp knife, cut straight down through the center, vertically. While you can remove any remaining small leaves, it’s crucial to leave the core intact. The core acts as the natural binder, holding the individual cauliflower florets together to form coherent “steaks.”
Now, take each half and cut it into thick slices, approximately ½-inch to ¾-inch thick, to create your steaks. Depending on the size of your cauliflower head, you should be able to get 2-3 sturdy, thick slices from each half. Be aware that the outermost slices may naturally break apart into smaller florets, but the thick slabs closer to the center, held together by the core, should remain intact as beautiful steaks. Don’t worry about the loose florets; they roast up just as deliciously and can be cooked alongside your steaks.
Achieving Perfect Oven Roasted Cauliflower Steaks
Once your cauliflower is expertly sliced, arrange the steaks in a single layer on a large, rimmed baking sheet. Ensure there’s a little space between each steak to allow for even roasting and browning. Don’t let any leftover cauliflower florets go to waste; tuck them into any empty spaces on the baking sheet around the steaks. Brush a thin, even layer of olive oil over all the cauliflower pieces, ensuring every surface is lightly coated. Finally, sprinkle generously with sea salt and freshly ground black pepper. This simple seasoning allows the natural flavor of the cauliflower to shine, enhanced by the crisp texture achieved through roasting.
Place the baking sheet onto the middle rack of your preheated oven and roast for an initial 20 minutes. After this time, carefully flip each cauliflower steak and rearrange the florets to ensure all sides cook evenly. Return the tray to the oven and roast for another 10-15 minutes, or until the cauliflower is beautifully tender when pierced with a fork and boasts a rich, golden-brown hue with crispy edges. This caramelization is where much of the delicious flavor develops.
While your cauliflower is roasting to perfection, it’s the ideal time to prepare your vibrant chimichurri sauce. This ensures both components are fresh and ready to be united for an unforgettable meal.
Crafting Your Flavorful Homemade Chimichurri Sauce
Making chimichurri is wonderfully straightforward, and you have options! Whether you prefer the speed and convenience of a food processor or the meditative art of chopping everything by hand, your chimichurri sauce will emerge vibrant, fresh, and bursting with flavor. The key is in the quality of your fresh ingredients.
If using a food processor, combine the fresh parsley, oregano, peeled garlic cloves, salt, and red pepper flakes in the bowl. Pulse the ingredients until they are finely minced. Be careful not to over-process; you want a finely chopped texture, not a paste.
Once your herbs and spices are finely chopped, transfer the mixture to a small bowl. Stir in the red wine vinegar and olive oil until all ingredients are well combined. Taste and adjust seasoning as needed – you might want a little more salt, a touch more vinegar, or an extra pinch of red pepper flakes to suit your palate. The sauce should be bright, tangy, and intensely herbaceous.
Once the roasted cauliflower steaks are ready, artfully spoon a generous amount of the fresh chimichurri sauce over them. For those who can’t get enough of this incredible sauce (and trust me, there will be many!), pass the remaining chimichurri around the table, allowing everyone to help themselves to extra dollops. The combination of crispy, tender cauliflower and the punchy, fresh sauce is absolutely divine.
Debra’s Pro Tips for Cauliflower Steak Perfection
- Reinvent Leftovers with Tuscan Kale: Don’t let any leftover cauliflower steaks go to waste! Reheat them in a cast iron skillet with some thinly sliced Tuscan kale. The kale will wilt beautifully, absorbing the flavors, and the cauliflower will re-crisp. Trust me, you’ll be as obsessed with this delightful combination as I am. It’s a fantastic way to enjoy your meal all over again.
- Grill for a Smoky Twist: While oven-roasted is fantastic, grilled cauliflower steaks offer a wonderful smoky char. Use this basic recipe but instead of the oven, throw your olive oil-brushed steaks onto a preheated grill. Cook for approximately 5 minutes per side, or until tender with attractive grill marks and a slight crispness.
- Embrace the Florets: If your cauliflower head happens to be smaller, you might only yield two perfect steaks. That’s absolutely fine! The remaining florets will roast up beautifully, achieving a delightful golden-brown and tender texture. Serve all the pieces – the full steaks and the roasted florets – together on a large platter. No one will be any the wiser, and everyone will simply enjoy the deliciousness of perfectly roasted cauliflower in all its forms.
Storage and Reheating Best Practices
- Storing Cauliflower Steaks: Once completely cooled, store your roasted cauliflower steaks in an airtight container in the refrigerator for up to 5 days. This will help maintain their texture and flavor.
- Storing Chimichurri Sauce: It’s best to store the chimichurri sauce separately from the cauliflower. Transfer it to a covered jar or airtight container and keep it in the refrigerator, where it will stay fresh and flavorful for up to 10 days.
- Reheating Leftovers: For the best results, reheat leftover cauliflower steaks in a preheated 425°F (220°C) oven. This method helps to re-crisp them and heat them through, taking about 10 minutes. Alternatively, you can heat a large frying pan over medium-high heat and cook the steaks for about 3 minutes per side until warmed through and slightly crispy again.
- Freezing Not Recommended: I do not recommend freezing cauliflower steaks. The freezing and thawing process tends to make them mushy, significantly compromising their desirable texture.
Explore More Delicious Cauliflower Recipes!
- Roasted Cauliflower Hummus Recipe
- Cauliflower Onion Rolls
- Vegan Cauliflower Soup with Red Lentils
- Cauliflower Rice with Asparagus
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📖 Recipe
Vegan Cauliflower Steak with Chimichurri Sauce
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Equipment
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Food Processor
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Large Rimmed Baking Sheet
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Pastry Brush
Ingredients
- 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
Instructions
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Preheat your oven to 425°F (220°C). Prepare a large rimmed baking sheet.
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Prepare Chimichurri Sauce: In a food processor, combine fresh parsley, oregano, peeled garlic cloves, salt, and red pepper flakes. Pulse until all ingredients are finely minced. Alternatively, finely chop all ingredients by hand. Transfer the minced mixture to a small bowl. Stir in the red wine vinegar and olive oil until well combined. Taste and adjust seasoning as needed.
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Cut Cauliflower Steaks: Trim the bottom stem and outer leaves from each head of cauliflower. Stand each head flat on its cut bottom and carefully cut it in half vertically through the center. From each half, slice 2-3 thick cauliflower steaks, approximately ½-inch to ¾-inch thick, ensuring the core remains intact to hold the florets together. Any loose florets can be roasted alongside.
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Roast Cauliflower Steaks: Lay the cauliflower steaks and any loose florets in a single layer on the prepared baking sheet. Brush both sides of the cauliflower generously with a portion of the prepared chimichurri sauce. Place in the preheated oven and roast for 20 minutes. Carefully flip the steaks and continue roasting for another 10-15 minutes, or until the cauliflower is tender and beautifully golden brown with slightly crispy edges.
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Serve: Once roasted, transfer the cauliflower steaks to serving plates. Drizzle with a bit more fresh chimichurri sauce immediately. Serve warm or at room temperature, and be sure to pass around the extra chimichurri sauce for everyone to enjoy as they please.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.