We know, cauliflower steaks sounds like quite the oxymoron. But have no fear, they pack a flavor punch. Plus, this recipe features this decade’s breakthrough vegetable star. Remember folks, if cauliflower can transform into pizza or be featured as a steak alternative, you can be anything you want to be! Don’t you forget it!


We tried a few different recipes and settled on Good Housekeeping’s take because it’s easy, fast, doesn’t require a ton of stuff and tastes great!  Serve this as a hearty side dish, an entree for your vegetarian buddies or add it to your Meatless Monday lineup. Once you get the hang of slicing the cauliflower head into the perfect “steak” and roasting (see video here), you can experiment with different sauces, spices, rubs, and flavors. Plus, this Chimichurri pairs perfectly with steak, chicken or fish so you can make extra to use throughout the week.


We love using cauliflower as an alternative and totally support its award-winning performance as rice, pizza crust, gnocchi and mashed potatoes. Not only does it help you cut back on your carbs, but it also adds a ton of fiber, vitamins and nutrients to your diet.


What you need:

  • 1 large head cauliflower
  • 1 tsp. ground cumin
  • 5 tbsp. olive oil
  • 1/4 c. loosely packed cilantro, finely chopped
  • 1/4 c. loosely packed fresh parsley leaves, finely chopped
  • 3 tbsp. red wine vinegar
  • 1 small clove garlic, crushed with press
  • 1 jalapeño chili, seeded and finely chopped


What you do:

  1. Trim leaves and any excess stem from cauliflower. Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from center of cauliflower (each about 1 inch thick). Use rounded edges to make cauliflower rice, or roast for tomorrow’s salad.
  2. Combine cumin and 1 tbsp. olive oil. Brush all over cauliflower slices.
  3. Sprinkle with ¼ tsp. salt.
  4. In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot.
  5. Add cauliflower and cook 3 minutes. Turn slices over.
  6. Place skillet in 425°F oven; roast 15 to 20 minutes or until stem is tender when pierced with tip of paring knife.
  7. Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ⅛ tsp. salt.
  8. Spoon herb sauce onto finished "steaks."