Argentinian Chimichurri Sauce with Cauliflower Steaks


Chimichurri is a traditional Argentinian sauce made with herbs, spices, red wine vinegar, garlic and a healthy dose of quality oil. Drizzled over everything from meat to crusty bread, it’s a multi-leveled marvel that starts out refreshing and then reveals a spiciness and pungency from the garlic. In this recipe, the bright green sauce is slathered on roasted cauliflower for a lively take.

Chimichurri is a constant presence in Argentina and is nuanced with family and regional traditions. It’s versatile, and it can (and should!) be adjusted to your taste. Don’t be afraid to add more or less of the ingredients you like – it’s what the people of Argentina have been doing for centuries. Just be sure to stay true to the traditional vibrant base of fresh parsley, garlic and a good oil. And then run wild, and drizzle it on everything.

Argentinian Chimichurri Cauliflower Steaks |

Argentinian Chimichurri Cauliflower Steaks |
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Argentinian Chimichurri Sauce with Cauliflower Steaks

Prep Time 10 minutes
Cook Time 30 minutes
Rest 2 hours
Total Time 2 hours 40 minutes
Servings 3
Calories 439 kcal
Author Pau D'Elia



Cauliflower Steaks


For Chimichurri

  1. In small bowl, mix all dried spices and add a little hot water to hydrate. Let stand 10 minutes.
  2. In medium bowl, mix parsley and garlic. Add hydrated spices and mix well.
  3. Pour in oil and red wine vinegar to fully cover all ingredients.
  4. Transfer to mason jar or any sealable container.
  5. Let sit at least 2 hours for flavors to strengthen and meld.
  6. Keep refrigerated up to 2 weeks.

Note: It is important that oil always fully covers ingredients. Add more oil as needed.

For Cauliflower Steaks

  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
  2. On cutting board, using sharp knife, cut cauliflower into 1-inch slices.
  3. Using silicone brush, gently brush coconut oil on both sides.
  4. Season to taste with salt and lemon pepper.
  5. Arrange slices on baking sheet. Roast for about 30 minutes until golden-brown.
  6. Serve topped with chimichurri sauce.

Note: One head will make up to three steaks. Some florets may fall off. Cook them, too! Handle with care to avoid breaking.

Recipe Notes

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Nutrition Facts
Argentinian Chimichurri Sauce with Cauliflower Steaks
Amount Per Serving
Calories 439 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 9g45%
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Sodium 730mg30%
Potassium 726mg21%
Carbohydrates 15g5%
Fiber 6g24%
Sugar 4g4%
Protein 5g10%
Vitamin A 1402IU28%
Vitamin C 108mg131%
Calcium 117mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


Pau D'Elia

Pau is an IIN Certified Integrative Nutrition Health Coach (INHC) and certified yoga teacher who has been passionate about healthy living her entire life. She's an environmentalist who believes meditation is the remedy for any illness. Pau is also a passionate reader, eternal student, believer of magic, lover of homemade food and obsessed with dancing until her feet hurt. Pau, the founder of Pau’s Secrets, sheres her passion for yoga, meditation and cooking on her YouTube channel. Check out her cookbook “The Secret Ingredient” on her website: