Roasted Cauliflower with Chimichurri

Author: Megan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Roasted Cauliflower with Chimichurri
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  • 1 large cauliflower
  • 1/4 cup plus 1 tablespoon olive or canola oil , divided
  • 1 cup packed parsley
  • 2 cloves garlic
  • 2 tablespoons minced white onion
  • 3 tablespoons red wine vinegar
  • 1 tablespoons lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt


  1. Preheat oven to 350°F.
  2. Cut cauliflower top to stem into 1/2-inch-thick slices. You should get two complete steaks, and several smaller side slices.
  3. Brush cauliflower on both sides with 1 tablespoon olive oil.
  4. Roast cauliflower for 20 minutes, until tender and beginning to caramelize.
  5. Meanwhile, puree remaining ingredients in a food processor until it is not quite completely smooth. Taste and adjust salt if necessary.
  6. Serve cauliflower steaks with sauce drizzled over the top.

Nutrition facts per serving

Calories: 218kcal
Fat: 17g
Sodium: 367mg
Carbohydrates: 13g
Fiber: 6g
Sugar: 5g
Protein: 5g

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