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Cauliflower Steaks with Chimichurri

These savoury Chimichurri Cauliflower Steaks are a fantastic way to elevate roasted cauliflower. They work well as both a side dish and a main meal for vegetarians.

Serving Size: make 2 servings

Prep Time: 15 min

Cook Time: 30 mins


1 head of cauliflower

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/4 tsp paprika

Chimichurri Sauce

1 tbsp red wine vinegar

1/2 cup finely chopped parsley

2 cloves garlic

1 small red chili pepper

1/2 tsp dried oregano

1/2 tsp coarse salt

1/4 tsp black pepper


1- Make the chimichurri sauce first. Garlic should be peeled, crushed, or minced before parsley and chilli pepper are chopped finely. Stir all the ingredients together. While you prepare and roast the cauliflower, let the mixture sit. The flavours will be able to blend and develop as a result.

2- Preheat your oven to 425°F. Line the baking tray with parchment paper.

3- Combine salt, pepper, garlic powder, and paprika in a small bowl and mix. Set aside.

4- Slice each head into 3/4 to 1-inch thick slices.

5- Arrange the cauliflower slices in a single layer on the baking sheet. Sprinkle each side with the seasoning mixture.

6- Roast the cauliflower pieces for 15 minutes on both sides.

7- Top with chimichurri sauce and enjoy immediately while steaks are still crisp and delicious.

Look for the FIBRE!

We only eat 10-18grams/day of fibre in a western diet.

Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.

Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.

Fibre Food Chart (1)
Download PDF • 3.42MB

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