These Roasted Vegan Cauliflower “Steaks” are served with homemade chimichurri sauce on top for an easy and flavorful vegan dinner or side dish the whole family will love. Ready to eat in less than 1 hour!
For more vegan cauliflower recipes, check out my cauliflower, weight loss, dinner, meal prep, fall, Thanksgiving, and Christmas recipe round-ups.
Ingredients for this Roasted Vegan Cauliflower “Steaks” with Chimichurri
- Cauliflower
- Olive oil
- Smoked paprika powder
- Garlic
- Lemon juice
- Soy sauce
- Salt and pepper
- Fresh parsley
- Red wine vinegar
- Dried oregano
How to Make Roasted Cauliflower “Steaks” with Chimichurri
Step 1:
Preheat the oven to 400ºF (200ºF) and line a baking sheet with parchment paper.
Step 2:
In a small bowl, add the olive oil, smoked paprika powder, minced garlic, lemon juice, soy sauce, salt, and ground black pepper. Stir to combine.
Step 3:
Take one of the washed cauliflowers and carefully, cut 2 thick slices from the center.
Make sure that the stem of each cauliflower remains intact, otherwise your “steak slice” will fall apart. Repeat with the other cauliflower.
I usually get 2 thick slices from 1 large head of cauliflower.
For 2 servings, I recommend getting 2 large heads (or 4 slices) and use the remaining florets for something else.
Step 4:
Lay the cauliflower slices on the lined baking sheet and brush both sides with the marinade. Roast the steaks for 10-15 minutes. Flip and roast for another 10 minutes.
Step 5:
Meanwhile, make the chimichurri by combing the ingredients in a small bowl. Serve the warm cauliflower steaks over mashed potatoes with the chimichurri drizzled over top and enjoy.
Pro tip: serve these Cauliflower Steaks over my amazing Vegan Mashed Potatoes!
Vegan Cauliflower “Steak” (with Chimichurri)
Ingredients
- 2 large cauliflower heads washed and cut from the center into 2-2 thick slices or “steaks” (WITH the stem)
Marinade
- 4 tsp olive oil
- 4 tsp smoked paprika powder
- 4 cloves garlic (finely minced)
- 2 tbsp lemon juice
- 4 tbsp soy sauce (or gluten-free tamari)
- ⅔ tsp salt
- ⅓ tsp ground black pepper
Chimichurri Sauce
- 4 tsp olive oil
- 6 sprigs fresh parsley (finely chopped)
- 2 tsp red wine vinegar
- 1 clove garlic (finely minced)
- ⅓ tsp dried oregano
- ¼ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat the oven to 400ºF (200ºF) and line a baking sheet with parchment paper.
- In a small bowl, add the olive oil, smoked paprika powder, minced garlic, lemon juice, soy sauce, salt, and ground black pepper. Stir to combine.
- Take one of the washed cauliflowers and carefully, cut 2 thick slices from the center. Make sure that the stem of each cauliflower remains intact, otherwise your "steak slice" will fall apart. Repeat with the other cauliflower. (I usually get 2 thick slices from 1 large head of cauliflower. For 2 servings, I recommend getting 2 large heads (or 4 slices) and use the remaining florets for something else.)
- Lay the cauliflower slices on the lined baking sheet and brush both sides with the marinade. Roast the steaks for 10-15 minutes. Flip and roast for another 10 minutes.
- Meanwhile, make the chimichurri by combing the ingredients in a small bowl. Serve the warm cauliflower steaks over mashed potatoes with the chimichurri drizzled over top and enjoy.
More tasty vegan recipes with cauliflower:
Cauliflower and Mushroom Pasta Bake
