Roasted Cauliflower Steaks with Red Pepper and Chimichurri Flair
These Roasted Cauliflower Steaks are hearty, golden, and flavorful — perfect as a main or side. Thick slices of cauliflower are roasted until caramelized and served with sweet roasted red peppers and a vibrant chimichurri sauce made of parsley, garlic, olive oil, and a hint of lemon.
Prep Time: 15 minutes
Roasting Time: 25–30 minutes
Total Time: 40–45 minutes
Serves: 2–3
Ingredients
For the Cauliflower Steaks
1 large cauliflower head
2–3 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt & black pepper to taste
For the Roasted Red Peppers
2 red bell peppers, roasted, peeled, and sliced
1 tbsp olive oil
Salt to taste
For the Chimichurri Flair
½ cup fresh parsley
2 cloves garlic
2 tbsp red wine vinegar or lemon juice
⅓ cup olive oil
½ tsp red chili flakes
Salt & black pepper to taste
Optional Garnishes
Toasted pine nuts
Crumbled feta
Lemon wedges
Instructions
Step 1 — Prepare the Cauliflower Steaks
Preheat oven to 200°C (400°F).
Remove the green leaves and trim the base of the cauliflower.
Slice cauliflower into about 1–1.5 cm thick “steaks”. Keep the core intact to hold the slices together.
Place on a baking tray lined with parchment paper.
Brush or drizzle with olive oil and sprinkle paprika, garlic powder, salt, and pepper.
Step 2 — Roast the Cauliflower
Roast for 20–25 minutes, flipping halfway, until golden and tender.
Step 3 — Roast the Red Peppers
Roast whole red peppers in the oven or on a gas flame until charred on all sides.
Place in a bowl and cover to steam for 10 minutes, then peel off skin and slice.
Toss with olive oil and a pinch of salt.
Step 4 — Prepare the Chimichurri Sauce
In a blender or food processor, combine:
parsley
garlic
red wine vinegar
olive oil
chili flakes
salt & pepper
Blend until smooth but still slightly textured.
Step 5 — Assemble the Dish
Arrange roasted cauliflower steaks on a plate.
Layer with roasted red peppers.
Drizzle generously with chimichurri sauce.
Optional: sprinkle toasted pine nuts or feta for added texture.
Serve immediately with lemon wedges on the side.
Notes & Tips
Non-spicy version: Skip red chili flakes in chimichurri.
Extra flavor: Add a sprinkle of smoked paprika on the cauliflower after roasting.
Meal prep: Store roasted cauliflower and chimichurri separately; combine just before serving.
Variations: Add roasted cherry tomatoes or zucchini for more veggie variety.
Frequently Asked Questions
Q1: Can I grill the cauliflower instead of roasting?
Yes — brush with olive oil and grill 3–4 minutes per side until golden.
Q2: How to make this gluten-free?
This recipe is naturally gluten-free.
Q3: Can I use frozen cauliflower?
Fresh is best, but you can roast thick frozen cauliflower slices after thawing and patting dry.
Q4: Can I make the chimichurri ahead?
Yes — it can be stored in the fridge for up to 3 days.
Nutritional Information
Calories: 220
Protein: 5 g
Fat: 18 g
Carbs: 12 g
Fiber: 5 g
Sugar: 5 g
Sodium: 150 mg