Roasted Cauliflower Steaks with Pomegranate Chimichurri

Oven-roasted cauliflower steaks topped with a bright, herb-forward chimichurri and POM Wonderful® Pomegranate Arils

Thick slices cut through the core of a cauliflower head roast into steaks with a golden, caramelized surface. A fresh parsley chimichurri and POM Wonderful® Pomegranate Arils on top bring acidity and crunch to an otherwise simple roasted vegetable.

• 1 large head cauliflower, outer leaves removed and stem trimmed
• 3 tablespoons extra-virgin olive oil
• 1 cup fresh parsley
• 1 small shallot
• Juice of ½ Wonderful Seedless Lemon
• 2 tablespoons red wine vinegar
• 2 cloves roasted garlic
• ½ teaspoon red pepper flakes
• ½ cup extra-virgin olive oil
• Salt and ground black pepper, to taste
• ¼ cup POM Wonderful Pomegranate Arils

1. Preheat oven to 425°F.
2. Slice each cauliflower head into 1–1½-inch-thick steaks (you’ll get 2–3 full steaks per head)
3. Place cauliflower steaks on a parchment-lined sheet pan. Brush both sides with olive oil and season with salt and pepper. Roast 20–25 minutes, flipping halfway, until golden and tender.
4. While cauliflower is roasting, make the chimichurri. Add parsley, shallot, lemon juice, red wine vinegar, roasted garlic, and red pepper flakes to the bowl of a food processor and pulse until smooth. Slowly pour in olive oil; gently pulse once more to combine. Add salt and pepper to taste.
5. Remove cauliflower steaks from oven and transfer to a serving platter. Drizzle chimichurri evenly over cauliflower steaks. Garnish with POM Wonderful Pomegranate Arils.

1. Cut the steaks from the center of the head, straight through the core. The core is what holds each steak together on the pan; off-center slices fall apart into florets.
2. Expect only 2–3 full steaks per head. The outer edges will crumble into florets; roast them alongside for another use rather than discarding them.
3. Flip halfway through roasting, not more often. Constant flipping keeps either side from developing the deep golden color that gives these their flavor.
4. Pulse the chimichurri, don’t puree it. A few pulses keeps some texture; a full puree turns it into a smooth sauce instead of a chunky, herb-forward topping.
5. Dress the steaks right before serving. Chimichurri poured too far ahead pools and makes the roasted cauliflower soggy at the edges.

1. Grilled Version. Cauliflower steaks grill well over medium heat, about 6–8 minutes per side, in place of oven roasting.
2. Spicier Chimichurri. Double the red pepper flakes for more heat.
3. Different Herb Base. Cilantro can stand in for some or all of the parsley for a different flavor profile.
4. Full Meal. Serve over a bed of rice, quinoa, or lentils to turn this into a heartier plate.

Q: How is a cauliflower head cut into steaks?
‍A: Slice straight down through the core into 1 to 1½-inch-thick slices; the core holds each steak together. Expect 2 to 3 full steaks per head, with the outer pieces falling into florets.

Q: Is cauliflower steak a full meal on its own?
‍A: It works as a vegetarian main, especially served over a grain like rice or quinoa, but also pairs well as a side to a protein.

Q: What is chimichurri?
‍A: An Argentine herb sauce, typically parsley-based with garlic, vinegar, and olive oil; traditionally served with grilled meats, but it works well with roasted vegetables too.

Q: Can the chimichurri be made ahead?
‍A: Yes, it keeps refrigerated in an airtight container for up to 3 days; the flavor improves after a few hours.

Q: Why did the cauliflower steaks fall apart?
‍A: The slices likely weren’t cut through the center core, which is what holds each steak together during roasting.

Q: What can be done with the leftover cauliflower florets?
‍A: Roast them alongside the steaks on the same sheet pan; they’ll cook a bit faster, so check them a few minutes early.

Q: How should leftovers be stored?
‍A: Refrigerate cauliflower and chimichurri separately in airtight containers for up to 3 days; reheat the cauliflower in the oven to keep it from turning soft.