clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Photograph of cauliflower steaks set on a large serving platter, and once on a serving plate with a spread of green sauce over top

Cauliflower “Steaks” with Mexican Chimichurri

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 46 steaks + 1 cup sauce) 1x
  • Category: Dinner
  • Method: Stove top
  • Cuisine: Mexican


Hearty and satisfying vegan cauliflower steaks topped with a vibrant mexican-inspired chimichurri sauce.




  • ⅓ cup olive oil
  • 2 tablespoons each fresh lime juice and red wine vinegar
  • 1 cup each fresh cilantro and parsley
  • ½ cup chopped white onion
  • ¼ cup oregano or mint
  • 3 cloves garlic
  • 1 Serrano or jalapeno ribs and seeds removed, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lime zest

Cauliflower Steaks

  • 2 heads cauliflower
  • 3 tablespoons olive oil
  • Salt and black pepper



For the chimichurri, combine oil, lime juice and vinegar in a liquid measuring cup.

Process cilantro, parsley, onion, oregano, garlic, serrano, salt, and zest in a food processor until minced. With processor running, stream in oil mixture until combined; season with salt and pepper. Chill until ready to serve.

Cauliflower Steaks

Trim leaves from cauliflower heads. Place heads steam side down and cut, top to bottom, into 1-inch thick slices, or “steaks” (you should get 4–6 total steaks). Arrange steaks on a sheet pan, brush both sides with oil, and season with salt and pepper.

Coat a large cast-iron skillet with nonstick spray, heat skillet over medium-high for 5 minutes. Add 2 steaks to skillet, place an additional cast-iron skillet or weighted pan on top of steaks, and cook until charred, 3–4 minutes. Flip steaks and cook another 2–3 minutes until charred. Transfer to a serving platter and repeat with remaining steaks.

Serve cauliflower steaks with chimichurri sauce.


Equipment you’ll need:

  • Cast-iron skillet
  • Baking sheet
  • Food processor
  • Liquid measuring cup


  • Serving Size: 1 steak + 2 tablespoons sauce
  • Calories: 145
  • Sugar: 4g
  • Sodium: 622
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 8g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg
Recipe Card powered byTasty Recipes