Chimichurri Cauliflower Steak (Serves 3) 

— Paige Garrett, beRevolutionarie Integrated Health Coach

Ingredients For Cauliflower:

  • 1 Full Head of Cauliflower (Any Color!) 
  • 4 Tbsp Olive Oil
  • 3 Tsp Paprika 
  • 3 Tsp Garlic Powder
  • Salt & Pepper (To Taste)

Ingredients For Chimichurri: 

  • ¼ Cup Olive Oil
  • ½ Lemon, Juiced
  • 3 Garlic Cloves, Minced
  • 2 Tbsp Parsley, Minced
  • 2 Tbsp Dill, Minced 


  • Preheat the oven to 375 degrees Fahrenheit
  • Meanwhile, remove the cauliflower stems and the inner core (while keeping the full head of the cauliflower intact!) 
  • Sit the cauliflower head in a cast iron (or oven friendly) pan and rub with 2 tbsp of olive oil, salt, pepper, paprika, and garlic powder
  • Cook cauliflower in the oven for 1 – 1.5 hours, pausing halfway to add remaining 2 tbsp of olive oil 
  • While the cauliflower is cooking, add all of the chimichurri ingredients into a bowl, whisking well and letting sit for at least 20 minutes 
  • Once the cauliflower is done (you’ll know when you can easily pierce with a knife), remove from the oven and let cool. Carefully slice the head into “steaks” or thick pieces and fry off the sides of the cauliflower steaks in the remaining hot oil (at the bottom of the cast iron/pan you used in the oven) 
  • Serve with the chimichurri sauce or any additional sides or proteins (pictured are crispy chickpeas and a red lentil/quinoa blend)