vegan main dish

Vegan Cauliflower Steak with Fresh Chimichurri and Crispy Roasted Edges — The Most Impressive Plant-Based Dinner You Will Make All Week

Cauliflower steaks with chimichurri

Thick, golden-brown slices of cauliflower roasted until caramelized and crisp at the edges, then spooned with a bright, garlicky chimichurri, make these Vegan Cauliflower Steaks with Chimichurri look and taste like a restaurant entrée. They need only a handful of simple ingredients, and one head of cauliflower makes two to four impressive steaks.

Roasting is what transforms cauliflower. High heat and a good coating of olive oil and smoked paprika turn the surface deeply browned and nutty, while the center stays tender and juicy. A fresh chimichurri of parsley, garlic, red wine vinegar, olive oil, and chili flakes cuts through the richness with a bright, herby tang that makes every bite pop.

This dish is a showstopper for dinner parties, holiday tables, and special weeknight meals, yet it is easy enough to make on a regular night. Serve it with creamy mashed potatoes, roasted vegetables, or a simple grain for a complete plate. Any extra chimichurri is wonderful on beans, grilled vegetables, tofu, and sandwiches.

Even the trimmings do not go to waste, since the leftover florets roast alongside the steaks and can be tossed into a salad or grain bowl.

This recipe is 100% vegan, gluten-free, dairy-free, and ready in about 45 minutes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins35 mins45 mins4 steaks~220 kcal

Ingredients

For the Cauliflower Steaks

  • 2 large heads cauliflower (to get 4 steaks about 1 inch thick)
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lemon juice

For the Chimichurri

  • 1 large bunch (about 1½ cups packed) fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh oregano or 2 tsp dried
  • 4 cloves garlic, minced
  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • ½ tsp chili flakes
  • ½ tsp salt
  • ¼ tsp black pepper

To Serve

  • Creamy mashed potatoes or polenta
  • Roasted baby potatoes
  • Steamed green beans
  • Lemon wedges
  • Extra chili flakes

Optional Additions

  • Toasted pine nuts or almonds
  • Vegan feta crumbles
  • Pomegranate seeds
  • Smoky tahini drizzle

Instructions

  1. Preheat. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Cut the steaks. Remove the leaves and trim the stem so the cauliflower sits flat. Stand it upright and cut 1-inch thick slices through the center, so each slice keeps part of the core. You should get 2 good steaks from each head. Save the loose florets.
  3. Season. Mix the olive oil, paprika, garlic powder, cumin, salt, and pepper. Brush both sides of each steak generously and scatter the loose florets on the tray, tossing them in any leftover oil.
  4. Roast. Roast for 15 minutes, flip carefully, and roast another 15–20 minutes until the edges are deep golden and crisp and the thickest part is tender when pierced with a knife.
  5. Make the chimichurri. While the cauliflower roasts, stir together the parsley, oregano, garlic, olive oil, vinegar, lemon juice, chili flakes, salt, and pepper. Let it sit for at least 10 minutes so the flavors blend.
  6. Finish. Squeeze lemon juice over the hot steaks.
  7. Serve. Place each steak on a plate, spoon a generous amount of chimichurri over the top, and serve with mashed potatoes or roasted vegetables.

Pro Tips for the Best Cauliflower Steaks

  • Cut the steaks 1 inch thick. Thinner slices dry out, and thicker ones may stay raw in the middle.
  • Keep the core intact. The core holds the slice together, so cut straight down through the center.
  • Use high heat. 425°F (220°C) gives deep browning and caramelized edges.
  • Do not crowd the tray. Space helps the steaks roast instead of steam.
  • Flip carefully. Use a wide spatula so the steaks stay in one piece.
  • Chop the herbs by hand. A food processor can turn chimichurri into a paste and make it bitter.
  • Let the chimichurri rest. Ten minutes lets the garlic and vinegar mellow.

Why Cauliflower Steaks Are a Smart Dinner

Cauliflower is a cruciferous vegetable rich in vitamin C, vitamin K, folate, and fiber, and it is low in calories while being filling. Roasting brings out its natural sweetness without needing heavy sauces.

Parsley adds vitamin K, vitamin C, and antioxidants, and olive oil provides healthy monounsaturated fats. A serving of two steaks gives you around 6 grams of fiber and plenty of vitamins, and the dish is naturally gluten-free, dairy-free, and low in saturated fat.

Flavor Variations

  • Smoky BBQ Cauliflower Steaks: Brush with BBQ sauce during the last 10 minutes of roasting.
  • Curried Cauliflower Steaks: Season with curry powder and turmeric and serve with a mint yogurt sauce.
  • Garlic Parmesan Steaks: Top with vegan parmesan for the last 5 minutes of roasting.
  • Cilantro Chimichurri: Swap half the parsley for cilantro and add a squeeze of lime.

Nutritional Highlights (Per Steak with Chimichurri)

CaloriesProteinCarbsFiberFat
~220 kcal5g14g6g17g

Storage

  • Refrigerator: Store steaks and chimichurri separately in airtight containers for up to 4 days.
  • Reheating: Re-crisp in a 400°F (200°C) oven or air fryer for 8–10 minutes.
  • Chimichurri: Keeps for up to 5 days in the fridge. Add a layer of olive oil on top to keep it green.
  • Freezer: Freeze the chimichurri in ice cube trays for up to 2 months. Roasted steaks do not freeze well.

Frequently Asked Questions

How do I keep the steaks from falling apart?

Cut straight through the center so the core holds the slice together, and flip carefully with a wide spatula.

How thick should the steaks be?

About 1 inch. This lets the center cook through while the edges brown.

Can I air fry them?

Yes. Air fry at 400°F (200°C) for 15–18 minutes, flipping halfway. Cook in batches if needed.

Can I make chimichurri ahead?

Yes. It keeps for up to 5 days and the flavors improve after a few hours.

What can I use if I do not have red wine vinegar?

Use apple cider vinegar or white wine vinegar, or add extra lemon juice.

What do I serve with cauliflower steaks?

Mashed potatoes, polenta, roasted potatoes, rice, or a simple green salad all work well.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more show-stopping vegan dinners? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 9, 2022 by All Recipes Dinner 0

Roasted Cauliflower with Preserved Lemon Chermoula, Hummus and Crunchy Almonds — The Most Stunning Plant-Based Mezze Platter You Will Make All Week

roasted cauliflower with preserved lemon chermoula, hummus & crunchy almonds

Charred, golden roasted cauliflower is piled over a swoosh of creamy hummus, spooned with a bright, herby preserved lemon chermoula, and scattered with toasted crunchy almonds. This Roasted Cauliflower with Preserved Lemon Chermoula, Hummus and Crunchy Almonds is a showstopping North African-inspired dish that looks like restaurant food and takes about 40 minutes.

Every layer has a role. The cauliflower is roasted at high heat until deeply browned and sweet. The hummus is cool, creamy, and nutty from tahini. The chermoula, a vibrant Moroccan herb sauce, brings fresh cilantro, parsley, garlic, cumin, paprika, and lemon. Finely chopped preserved lemon adds a salty, floral, intensely lemony punch that fresh lemon alone cannot match. Toasted almonds on top add crunch.

Preserved lemons are a staple of Moroccan cooking, sold in jars at many supermarkets and specialty stores, and they keep for months in the fridge. If you cannot find them, a quick substitute is included below.

Serve it as a dramatic main over rice or couscous, as part of a mezze spread with warm pita, or as a stunning side for holiday dinners. It is easy to prepare ahead, and every component can be made in advance.

This recipe is 100% vegan, dairy-free, and gluten-free. It contains tree nuts (almonds) and sesame (tahini).

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins25 mins45 mins4~420 kcal each

Ingredients

For the Roasted Cauliflower

  • 1 large head cauliflower (about 2 lb / 900g), cut into large florets
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¾ tsp salt
  • ¼ tsp black pepper

For the Preserved Lemon Chermoula

  • 1 cup packed fresh cilantro (leaves and tender stems)
  • ½ cup packed fresh parsley
  • 1 preserved lemon, rind only, rinsed and finely chopped
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ¼ tsp chili flakes
  • ⅓ cup (80ml) olive oil
  • 1 tbsp lemon juice
  • Salt to taste

For the Hummus

  • 1 can (15 oz / 400g) chickpeas, drained, liquid reserved
  • ⅓ cup (80g) tahini
  • 3 tbsp lemon juice
  • 1 garlic clove
  • ½ tsp salt
  • 3–4 tbsp ice water

For the Crunchy Almonds

  • ⅓ cup (50g) whole almonds, roughly chopped
  • 1 tsp olive oil
  • Pinch of salt

To Serve

  • Warm pita or flatbread
  • Rice or couscous
  • Fresh herbs
  • Pomegranate seeds

Optional Additions

  • Pomegranate seeds
  • Fresh mint
  • Sliced olives
  • Pickled red onion

Instructions

  1. Roast the cauliflower. Preheat the oven to 450°F (230°C). Toss the florets with the olive oil, cumin, paprika, salt, and pepper. Roast on a baking sheet in a single layer for 22–28 minutes, turning once, until deeply golden and charred at the edges.
  2. Toast the almonds. In a dry skillet over medium heat, toast the chopped almonds with 1 teaspoon of olive oil for 3–4 minutes, stirring, until golden. Add a pinch of salt and set aside.
  3. Make the chermoula. Add the cilantro, parsley, preserved lemon, garlic, cumin, paprika, chili flakes, olive oil, and lemon juice to a food processor. Pulse into a coarse, spoonable sauce. Taste and add salt only if needed, since preserved lemon is salty.
  4. Make the hummus. Blend the tahini and lemon juice for 1 minute until pale and thick. Add the chickpeas, garlic, and salt and blend for 2 minutes, adding ice water a tablespoon at a time until silky smooth.
  5. Assemble. Spread the hummus in a wide shallow bowl or platter with the back of a spoon. Pile the roasted cauliflower on top.
  6. Finish. Spoon the chermoula over the cauliflower and scatter the almonds. Add pomegranate seeds and herbs if using. Serve warm.

Pro Tips for the Best Chermoula Cauliflower

  • Rinse the preserved lemon. Removing excess salt gives a brighter flavor.
  • Use only the rind. The pulp is very salty and bitter.
  • Roast at high heat. Charred edges balance the fresh, tangy sauce.
  • Use ice water in the hummus. It makes it fluffy and silky.
  • Blend the tahini first. This creates a smoother hummus.
  • Taste the chermoula before salting. Preserved lemon adds plenty.
  • Serve warm cauliflower on room temperature hummus. The contrast is lovely.
  • Toast the almonds just before serving. They stay crunchiest.

A Few Notes on Ingredients

Cauliflower provides fiber and vitamin C. Chickpeas and tahini make the hummus a good source of plant protein and minerals, and cilantro and parsley add fresh herbs and vitamins. Almonds add crunch and healthy fats.

The dish is rich and satisfying, so it works as a main when served with grains or flatbread.

Flavor Variations

  • Harissa Cauliflower: Add harissa paste to the roasting oil.
  • Pistachio Version: Replace almonds with pistachios.
  • Quick Lemon Substitute: If you have no preserved lemon, use 1 tablespoon lemon zest, 2 tablespoons lemon juice, and ¼ teaspoon extra salt in the chermoula.
  • Nut-Free Version: Use toasted pumpkin seeds in place of almonds.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~420 kcal13g30g10g29g

Storage

  • Refrigerator: Store each component in a separate airtight container for up to 4 days.
  • Chermoula: Keeps for 5 days in the fridge. Cover with a thin layer of olive oil to keep it green.
  • Hummus: Keeps up to 5 days.
  • Reheat: Warm the cauliflower in a 400°F oven for 8–10 minutes, and assemble just before serving.

Frequently Asked Questions

What is chermoula?

Chermoula is a North African herb sauce made with cilantro, parsley, garlic, cumin, paprika, and lemon. It is used on vegetables, grains, and legumes.

Where do I find preserved lemons?

Look in the international or Middle Eastern aisle, at specialty stores, or online. You can also make them at home with lemons and salt.

Can I use store-bought hummus?

Yes. Use about 1½ cups of plain hummus to save time.

Can I make this ahead?

Yes. Make the chermoula and hummus up to 4 days ahead, and roast the cauliflower just before serving.

Can I make it nut-free?

Yes. Replace the almonds with toasted pumpkin or sunflower seeds.

How is this different from your other cauliflower recipes?

This is a Moroccan-inspired platter built on hummus, a preserved lemon chermoula, and toasted almonds. Our Vegan Cauliflower Steak with Chimichurri uses an Argentinian-style herb sauce, and our Roasted Cauliflower and Chickpeas is a simple sheet pan dinner with a lemon tahini drizzle.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

August 20, 2022 by All Recipes Mains & Bowls 0