Roasted Cauliflower Steak with Almond Chimichurri
Roasted Cauliflower Steak with Almond Chimichurri is a bold, plant-based dish that turns a simple vegetable into something satisfying and full of character. Thick slices of cauliflower are roasted until golden and slightly crisp on the edges, then topped with a vibrant chimichurri sauce made with fresh herbs, garlic, lemon, vinegar, and crunchy almonds.
The contrast is what makes this dish stand out. The cauliflower is warm, soft, and slightly nutty from roasting, while the chimichurri is bright, tangy, and packed with texture. It works beautifully as a main vegetarian dish or as a side alongside grilled proteins or grains.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: Around 50 minutes
Ingredients
For the Cauliflower Steaks
1 large head cauliflower, trimmed and cut into thick steaks
2–3 tablespoons olive oil
1 teaspoon paprika or smoked paprika
Salt, to taste
Black pepper, to taste
Optional: 1 teaspoon garlic powder
For the Almond Chimichurri Sauce
½ to 1 cup fresh Italian parsley, chopped
2 tablespoons to â…“ cup fresh cilantro, chopped
⅓ cup fresh oregano (or ½ teaspoon dried oregano)
¼ to ⅓ cup almonds (raw or toasted, chopped or slivered)
2–4 garlic cloves, minced
¼ to ½ cup olive oil
1–2 tablespoons red wine vinegar
Juice of ½ lemon
½ to 1 teaspoon red chili flakes (optional)
Salt, to taste
Black pepper, to taste
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Remove the outer leaves from the cauliflower and slice it into thick steaks, about 1 to 1½ inches wide. Try to keep the core intact so the slices hold together.
Brush both sides of each cauliflower steak with olive oil. Season with paprika, salt, pepper, and garlic powder if using.
Arrange the steaks on the baking tray in a single layer. Roast for 25–35 minutes, flipping halfway through, until the edges are golden and the centers are tender.
While the cauliflower is roasting, prepare the almond chimichurri. In a bowl, combine parsley, cilantro, oregano, garlic, and chopped almonds.
Add olive oil, red wine vinegar, lemon juice, chili flakes, salt, and black pepper. Stir well until everything is evenly mixed. Let it sit for 10–15 minutes so the flavors can develop.
Once the cauliflower steaks are done, transfer them to a serving plate. Spoon the almond chimichurri generously over the top.
Serve warm, ideally with extra sauce on the side.
Tips
Cut cauliflower into even steaks so they cook at the same rate.
Keep the core intact, as it helps the slices hold together.
Do not overcrowd the tray, or the cauliflower will steam instead of roast.
Flip carefully halfway through to avoid breaking the steaks.
Use smoked paprika for a deeper, slightly smoky flavor.
Let chimichurri rest before serving so the garlic and herbs fully infuse.
Toast almonds lightly for extra crunch and nuttiness.
Add olive oil gradually to control sauce consistency.
Serve immediately after assembling for best texture contrast.
A squeeze of extra lemon right before serving brightens everything.
Variations
Add chickpeas to the tray for a more filling plant-based meal.
Use walnuts or pistachios instead of almonds for a different crunch.
Replace cilantro with extra parsley if you prefer a milder flavor.
Add grated Parmesan or nutritional yeast for a cheesy finish.
Make it spicy with extra chili flakes or a dash of hot sauce.
Serve over quinoa or couscous for a complete grain bowl.
Add roasted cherry tomatoes for sweetness and acidity.
Use lime instead of lemon for a sharper citrus profile.
Blend chimichurri for a smoother sauce version.
Top with a dollop of Greek yogurt for creaminess.
Q&A
Why did my cauliflower fall apart?
It was likely cut too thin or the core was removed. Keeping it thick and intact helps it hold shape.
Can I grill the cauliflower instead of roasting?
Yes, grilling adds a smoky flavor and works very well.
Can I make chimichurri ahead of time?
Yes, it can be made a day ahead and stored in the fridge.
Is this recipe vegan?
Yes, it is fully plant-based as written.
Can I use frozen cauliflower?
Fresh is best. Frozen cauliflower becomes too soft and won’t hold steak shape.
What can I serve it with?
It pairs well with grains, roasted potatoes, or grilled meats.
Nutrition
(Approx. per serving)
Calories: 220–320 kcal
Protein: 5–8g
Carbohydrates: 10–14g
Fat: 18–24g
Fiber: 5–7g
Values vary depending on oil and nuts used.
Conclusion
Roasted Cauliflower Steak with Almond Chimichurri is a vibrant, flavor-packed dish that transforms a simple vegetable into something bold and satisfying. The roasted cauliflower delivers warmth and depth, while the almond chimichurri adds freshness, crunch, and a bright herbal kick. It’s flexible, healthy, and impressive enough to serve as a centerpiece, whether you’re cooking plant-based meals or just looking to add more vegetables to your table.