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roasted cauliflower steak with almond chimichurri served on plate

Roasted Cauliflower Steak with Almond Chimichurri

This Roasted Cauliflower Steak with Almond Chimichurri is a vibrant, plant-based masterpiece. Thick-cut cauliflower is roasted at 400°F (200°C) until golden-brown and crispy, then topped with a zesty, rustic herb sauce and toasted almonds for a crunch that rivals any traditional steak. It is a perfect, heart-healthy main or side dish for anyone following a Mediterranean or vegan diet.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Middle Eastern
Calories: 245
Ingredients Method Notes

Ingredients
  

For Cauliflower Steaks:
  • 1 large head of cauliflower trimmed
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Almond Chimichurri:
  • 1.5 cups fresh parsley
  • 1/3 cup fresh cilantro
  • 2 tbsp fresh oregano or 1/2 tsp dried
  • 4 garlic cloves minced
  • 3 tbsp toasted almonds sliced
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp red chili flakes

Method
 

  1. Preheat: Oven to 400°F (200°C). Line a tray with parchment.
  2. Slice: Cut cauliflower into 1-inch thick steaks through the core.
  3. Season: Whisk oil, paprika, salt, and pepper. Brush both sides of steaks.
  4. Roast: Bake for 25-30 mins, flipping halfway, until golden-brown.
  5. Sauce: Pulse herbs, garlic, and vinegar in food processor. Stir in oil and toasted almonds.
  6. Serve: Spoon chimichurri over warm steaks.

Notes

  • Center-Cut is Key: To keep the "steaks" from falling apart, ensure you slice through the central core of the cauliflower head.
  • Don't Waste the Scraps: Roast any loose florets alongside the steaks; they make a delicious snack or addition to a salad bowl.
  • Medium-Rare Logic: While this is a vegetable, apply the same precision as meat—pull it when the edges are deeply golden for the best umami flavor.