Cauliflower Steak with Chimichurri Sauce

Cauliflower Steak with Chimichurri Sauce

These roasted cauliflower steaks are buttery and tender, and dressed with a luscious butter and paprika mix.


  • 1 large cauliflower
  • 4 tablespoons butter melted
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning


  • Preheat the oven to 220C. Line a large baking tray with parchment paper.
  • Starting from the top, slice the cauliflower into 3 cm thick slices. Form a criss-cross shape through each 'steak'.
  • In a small bowl, whisk together the melted butter and spices.
  • Place the cauliflower steaks on the lined tray and brush both sides of each piece with the melted butter mixture.
  • Bake the cauliflower steaks for 20-25 minutes or until golden brown.
  • Remove the cauliflower from the oven and serve with Chimichurri sauce. 


TO STORE: Transfer the cooled cauliflower steaks to an airtight container and store them in the fridge for 3 to 4 days.

TO REHEAT: You can reheat the cauliflower steaks in a 220C oven until they’re slightly crisp and warmed through again.


 Serving: 1cauliflower steak | Calories: 156kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | NET CARBS: 6g

Back to blog

Leave a comment