Chimichurri Cauliflower Steak Recipe

Prepare Chimichurri

In a food processor, combine parsley, cilantro, oregano, garlic cloves, red wine vinegar, lemon juice, red pepper flakes, sea salt and black pepper. Pulse until herbs are finely chopped but not pureed (you want some texture). With the processor running, slowly stream in 1/4 cup extra-virgin olive oil until emulsified. If mixture seems too thick, add up to 1 tablespoon additional olive oil. Taste and adjust salt, vinegar or red pepper flakes. Transfer to a bowl and refrigerate while preparing other components; bring to room temperature before serving.

Preheat and Prep

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil and set a wire rack on top if available for better airflow.

Slice Cauliflower

Remove outer leaves from the cauliflower and trim the stem base so the head sits flat. Using a large sharp knife, slice the head vertically through the stem into 3/4- to 1-inch thick 'steaks'. You should get 2–3 intact steaks; reserve any loose florets for roasting alongside or another use.

Season Steaks

In a small bowl, combine 2 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Brush both sides of each cauliflower steak with the seasoned oil, making sure edges are coated.

Roast

Place steaks on the prepared baking sheet (and add reserved florets if using). Roast for 20–25 minutes, flipping once halfway through, until edges are deeply golden and a knife slides easily into the center. If using a broiler, broil for 1–2 minutes at the end to caramelize edges—watch carefully to avoid burning.

Rest

Remove from oven and let rest 3–5 minutes. Spoon a few tablespoons of chimichurri over each steak to infuse flavor while resting.

Prep Carrots

Toss baby carrots with 1 tablespoon olive oil, 1 teaspoon honey (or maple), 1/4 teaspoon salt, 1/4 teaspoon black pepper and the thyme leaves in a bowl until evenly coated.

Roast

Arrange carrots in a single layer on a separate baking sheet and roast in the 425°F (220°C) oven alongside the cauliflower for 18–22 minutes, turning once, until tender and lightly caramelized.

Sear Mushrooms

While the vegetables roast, heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When foaming subsides, add chopped mushrooms in a single layer (work in batches if necessary). Let cook undisturbed 2–3 minutes to develop color, then stir.

Finish Mushrooms

Add minced shallot and garlic; cook 1 minute until fragrant. Deglaze the pan with 2 tablespoons white wine or vegetable stock, scraping up browned bits. Stir in 1/2 teaspoon fresh thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until liquid evaporates and mushrooms are tender, about 2 more minutes. Remove from heat and keep warm.

Place one cauliflower steak in the center of each plate. Spoon a generous tablespoon of chimichurri over the steak and place a small mound of sautéed wild mushrooms alongside. Arrange roasted baby carrots on the side. Drizzle additional chimichurri around the plate or serve on the side. Garnish with microgreens or chopped parsley and serve with lemon wedges to squeeze over if desired.

Serve immediately while hot. Leftover chimichurri keeps refrigerated up to 5 days.