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These cauliflower "steaks" are so good that even meat-eaters will love them! The Chimichurri Sauce takes them to a whole new level of deliciousness. Enjoy them as your main dish with a side salad - or as a side with your favorite protein.

Yields 2-4 steaks


  • 1 large head of cauliflower

  • 2-4 teaspoons avocado oil (or another high-heat oil)

  • Sea salt to taste

  • Freshly cracked pepper


  1. Preheat oven to 400 degrees F.

  2. Remove the leaves & cut the end of the stem, just enough to create a flat bottom. Place the stem side down on a cutting board & cut the head in half, vertically down the center, then cut ¾” steaks. You will likely end up with 2 steaks total, depending on how large the head is. Save the remaining cauliflower florets to steam, roast or make cauliflower rice.

  3. Rub 1 tsp of oil on each steak covering both sides and edges, then sprinkle each side with salt and pepper.

  4. Heat a cast iron skillet or medium, oven-safe skillet over medium heat. Once warm, gently add each steak and press down with a large spatula to ensure even contact with the pan. Add a lid and steam for 4-5 minutes. Flip each steak and repeat - replace the lid and steam the other side for about 4-5 minutes. We’re looking for a deep caramelization, not a burn.

  5. Once both sides have browned, remove the lid. Transfer to the oven and roast for about 10-15 minutes or until fork tender but not mushy.

  6. Remove from the oven and top with chimichurri. Enjoy while warm!


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