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Spiced Cauliflower Steak with Chimichurri Sauce
Original recipe: 4 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By PowerProteinPlates Editorial TeamPublished Apr 1, 2026 | Updated Oct 5, 2026
South American
40 mins
gluten-freeeasy-recipesquick-mealswhole-foodsmeal-prep-friendly
Spiced Cauliflower Steak with Chimichurri Sauce. Roasted spiced cauliflower topped with parsley and cilantro chimichurri.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
easy
Cuisine
South American
Ingredients
Servings
4
- 1 large head of cauliflower, trimmed and sliced into 1-inch thick steaks
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper to taste
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt to taste
- Fresh lemon juice from 1/2 lemon
Instructions
-
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
-
Slice the cauliflower crosswise into 1-inch thick steaks, yielding about 4 steaks from the center portion. Reserve smaller florets for other uses.
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In a small bowl, mix smoked paprika, ground cumin, turmeric, garlic powder, cayenne (if using), salt, and black pepper.
-
Brush both sides of each cauliflower steak with olive oil. Evenly sprinkle and gently press the spice mixture onto the steaks.
-
Arrange the cauliflower steaks on the baking sheet. Roast for 20-25 minutes, turning gently halfway through, until tender and golden at edges.
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While roasting, prepare chimichurri sauce by combining parsley, cilantro, red wine vinegar, minced garlic, dried oregano, crushed red pepper flakes, salt, and lemon juice in a medium bowl.
-
Slowly whisk in the extra virgin olive oil until fully emulsified. Adjust salt and lemon juice to taste.
-
Serve the roasted cauliflower steaks immediately, generously topped with chimichurri sauce.
-
For meal prep: cool the cauliflower steaks and store separately from the chimichurri sauce in airtight containers. Reheat cauliflower gently and add fresh chimichurri before serving.
Frequently Asked Questions
- Can I prepare this ahead?
- Follow the storage instructions and keep fresh garnishes or slaw separate.
- Are nutrition claims verified?
- No quantified protein or other nutrition claim has been validated for this recipe.
- Can I substitute ingredients?
- Ingredient changes can alter cooking time, moisture and allergens. Check labels and use the recipe’s doneness cues.
Storage
Cool Spiced Cauliflower Steak with Chimichurri Sauce before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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