Roasted cauliflower steaks with bright chimichurri

Roasted cauliflower steaks turn an ordinary head of cauliflower into a generous centrepiece. The outside develops crisp, caramelised edges while the middle stays tender and mildly sweet, making these thick-cut slices satisfying enough to serve on their own. They also sit beautifully on a shared table, where each piece can be topped with a spoonful of sauce.

Chimichurri brings the contrast that keeps the meal lively. Fresh parsley and coriander, garlic, oregano, chilli and sharp vinegar cut through the roasted richness. This home-style version is deliberately coarse rather than smooth, so every spoonful carries plenty of green herbs and a little texture. Lime juice, good olive oil and seasonal Australian produce do most of the work.

The method is straightforward: choose a compact cauliflower, cut through the central core, roast the steaks until deeply golden, and finish them with plenty of chimichurri. The cut determines the cooking time and the character of the finished dish.

Cauliflower cut	Preparation	Roasting time at 220°C	Best result
Cross-section steaks	2–3 cm thick through the core	30–40 minutes	Tender centres with browned edges
Thick wedges	4–5 cm, with the core attached	30–35 minutes	A robust, spoon-friendly texture
Florets	3–4 cm across	20–25 minutes	A quicker side dish with more crisp surfaces

Choose a cauliflower that slices cleanly

Allow about 900 grams of cauliflower for two people as a main course, or four as part of a larger meal. Look for a firm, heavy head with tightly closed florets and no soft or bruised patches. The outer leaves are useful too: tear off the smaller pieces and roast them alongside the steaks, since their edges become pleasantly crisp.

At Melbourne’s South Melbourne Market and Sydney’s inner-city growers’ markets, choose a cauliflower that feels solid and heavy for its size. A green tint is fine, but a fresh white head usually has a milder flavour. In Brisbane, the mild winter makes cauliflower a particularly useful vegetable, while summer’s warmth can make it more strongly flavoured and ideal for roasting.

For a visual reference on cutting cauliflower steaks, keep the knife perpendicular to the stem. Cut two or three substantial slices from the centre, then trim any stray florets so the steaks sit flat. A wider pan supports the central slices better than the narrow end of the cauliflower.

Blend a coarse, herby chimichurri

Gather 30 grams of flat-leaf parsley, 15 grams of fresh coriander, two garlic cloves, one tablespoon of red wine vinegar, one tablespoon of lime juice, half a teaspoon of dried oregano, 120 millilitres of extra-virgin olive oil, a pinch of chilli flakes and a little salt. Coriander stems can join the leaves, but check that the bunches are clean.

Chop the garlic and herbs finely, or pulse them briefly in a food processor with the oregano and chilli. Add the vinegar and lime juice, followed by the olive oil, processing only until the mixture is chopped and combined. A smooth purée hides too much of the fresh texture; stop while some herb pieces remain visible.

Taste before serving and adjust the salt, vinegar or lime juice. Chimichurri has many family versions, and this one suits the Australian preference for fresh herbs and bright, uncomplicated seasoning. Make it a few hours ahead if possible, then refrigerate it in a sealed container. Stir well before spooning it over the cauliflower.

Roast until the edges catch colour

Heat the oven to 220°C conventional, or 200°C for a fan oven. Oil a large, sturdy baking tray, then arrange the cauliflower steaks in a single layer with a little space between them. Crowding traps steam and slows browning, so use a second tray if necessary.

Brush the steaks with about two tablespoons of olive oil and season with salt, freshly ground black pepper and a light dusting of smoked paprika. Roast for 10 minutes, carefully turn them with a fish slice, then return the tray to the oven for another 15 to 20 minutes.

The centres should yield easily to a skewer, while the exposed surfaces have developed bronze patches and darker, crisp edges. Rest the steaks for five minutes after removing the tray; they continue cooking slightly and become easier to slice. For the deepest flavour, allow some caramelisation without letting the thin outer edges turn black.

A hot grill pan or barbecue works well too. Oil the steaks, cook them over medium-high heat for roughly five minutes on each side, and move them away from the direct heat until tender. The barbecue setting creates the smoky character that suits a chilled chimichurri, particularly when the outside air is warm.

Build a plate with familiar favourites

These roasted slices work as the main event, but a few supporting flavours make the meal feel complete. Spoon the sauce over the cauliflower while it is hot, then add a scatter of chickpeas or lentils for extra protein. A spoonful of brown rice or quinoa brings a nutty contrast, and roasted sweet potato echoes the caramelised edges of the cauliflower.

For a more substantial plate, serve the steaks with a roasted capsicum, plenty of fresh herbs and a drizzle of the remaining chimichurri. Poached eggs turn them into a satisfying brunch, while toasted wholegrain sourdough makes a useful base for soaking up the sauce. A few pickled red onion slices add sharpness and crunch without requiring another elaborate preparation.

Adelaide’s Central Market is a convenient place to assemble the supporting ingredients, with bunches of parsley, coriander and leafy greens alongside jars of olives, jars of vinegar and good Australian olive oil. There is no need for an elaborate sauce or a long list of spices. Seasonal vegetables, a pantry staple and careful roasting provide all the flavour this dish needs.

Bring it to a relaxed gathering

Think of the cauliflower as the centre of a shared meal rather than a single plated entrée. Put the roasted steaks on a platter, spoon over half the chimichurri and serve the rest in a small bowl. Guests can add more sauce according to taste, which is especially useful when the platter contains both tender centres and crisp edges.

At an Australian backyard barbecue, vegetable steaks can take their place alongside the sausages and meat without feeling like an afterthought. Keep them on a warm platter so they retain their texture, and offer extra lemon or lime wedges alongside the herb sauce. The bright acidity balances the smoke and char.

For a bring-a-plate lunch, serve the cauliflower at room temperature with a bowl of sauce, warm flatbreads and a simple green salad. In cooler months, it brings warmth to the table; in summer, the roasted flavour and fresh herbs feel particularly refreshing. Serve the chimichurri in a bowl rather than spooning it onto everything in advance, keeping its texture intact.

Keep leftovers ready for the next meal

Refrigerate cooked cauliflower in an airtight container for up to three days. Chimichurri also keeps well in the fridge for several days, although the colour of the herbs will gradually deepen. A thin layer of olive oil across the surface helps limit browning; stir it through before using.

For lunch, break the roasted cauliflower into large pieces and serve it over grains with chickpeas, cucumber and chopped herbs. Add a spoonful of the reserved sauce and dress the salad with lemon juice and olive oil. Leftover cauliflower can also be reheated in a hot pan for a few minutes, restoring some of its crispness.

Make extra sauce while you are already chopping herbs, then keep it ready for sandwiches, grilled vegetables or spooned over eggs. Keeping both components separate makes it easy to assemble a fresh plate without repeating the whole cooking process.

Try this recipe for your next shared meal, save the method for the cauliflower that arrives in your market bag, and share the platter with someone who appreciates vegetables as the main event.