> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Roasted Cauliflower Steaks with Chimichurri and Toasted Pine Nuts - URL: https://thatpaleochick.com/roasted-cauliflower-steaks-chimichurri-toasted-pine-nuts/ - Published: 2026-07-19T23:45:35.000Z - Updated: 2026-10-09T16:29:32.000Z - Description: Thick-cut cauliflower steaks roasted to golden perfection, then draped with a bright, garlicky chimichurri and finished with toasted pine nuts. This is the paleo side dish that upstages the main course every single time. - Author: Krista Wade - Tags: Recipe, Paleo, Side Dish, Gluten-Free, Grain-Free, Dairy-Free, Low-Carb, Keto-Friendly, Egg-Free, Vegetarian, Vegan, Cauliflower, Roasted, Chimichurri, Pine Nuts, Herbs, Vegetables, Sheet Pan, Sugar-Free, Anti-Inflammatory, Celiac-Friendly, Alpha-Gal Friendly For years I underestimated cauliflower as a side dish. I was doing the standard floret roast, and it was fine. Good even. But then I started cutting the whole head into thick steaks, laying them flat on a sheet pan, and letting them get properly caramelized, and everything changed. You get this incredible golden crust on the outside while the inside turns almost creamy. It looks dramatic on the plate and takes almost no effort. Then the chimichurri happened. I had a big bunch of parsley that was going to go bad and I blitzed it into a quick chimichurri almost by accident. Spooned it over a cauliflower steak fresh out of the oven. Honestly, I stood at the counter and ate half of it before it even made it to the table. This is one of those recipes that feels way fancier than it actually is. It is a total crowd-pleaser next to grilled chicken, steak, or salmon, and it is completely paleo, Whole30, and AIP-friendly right out of the gate. No swaps needed. Just real food, and a lot of flavor. --- ## Nutritional Benefits ### Cauliflower: The Crucifer That Earns Its Hype - Rich in vitamin C and vitamin K, which support immune function and bone health. - Contains sulforaphane and other compounds that support the body's natural detoxification pathways. - High in fiber to support a healthy gut microbiome and steady energy. - Naturally low in carbohydrates, making it a strong fit for low-carb and keto-friendly eating. ### Fresh Herbs: Way More Than Just Garnish - Parsley is one of the most nutrient-dense herbs around, loaded with vitamin K, vitamin C, and antioxidants. - Cilantro has been studied for its ability to support the body in binding and removing heavy metals. - Both herbs contain flavonoids and polyphenols that help calm systemic inflammation. - Using fresh herbs in quantity, the way chimichurri does, means you are actually getting a meaningful dose of these benefits, not just a sprinkle. ### Pine Nuts and Olive Oil: Healthy Fats That Do the Work - Extra-virgin olive oil is one of the most well-researched fats for cardiovascular and anti-inflammatory support. - Pine nuts provide heart-healthy monounsaturated fats along with zinc and magnesium. - Healthy fats help your body absorb the fat-soluble vitamins in the herbs and vegetables in this dish. - Together they make this side dish satisfying enough that you are not reaching for something else ten minutes later. --- ## FAQs ### My cauliflower steaks keep falling apart. What am I doing wrong? The key is using large, dense heads of cauliflower and cutting from the very center of the head. The stem is what holds the steak together, so each slice needs to include a portion of the core. Also, do not try to cut them too thin. A full inch thick is the minimum. If a few florets break off on the edges, that is fine. Just tuck them around the steaks on the pan. ### Can I make the chimichurri ahead of time? Yes, and it actually gets better after sitting for an hour or two. The garlic mellows a little and all the flavors come together. Store it in a sealed jar in the fridge for up to 4 days. Just give it a stir before serving since the olive oil may solidify slightly when cold. ### Is this recipe AIP compliant? Almost as written. To make it fully AIP-friendly, skip the red pepper flakes and the black pepper. The rest of the recipe is completely AIP-compliant. The chimichurri is still bright and flavorful without the heat. ### Can I grill the cauliflower steaks instead of roasting? Absolutely. Brush them with olive oil, season them up, and grill over medium-high heat for about 5 to 6 minutes per side. You get great char marks and a slightly smokier flavor that is honestly incredible with the chimichurri. ### What protein does this pair well with? Pretty much anything. It is especially good alongside grilled skirt steak or flank steak, seared salmon, or herb roasted chicken thighs. The chimichurri sauce pulls double duty and works on whatever protein you put it next to. --- If you make these, please come back and leave a comment below. I want to hear what you served them with. And if you share on Instagram, tag me so I can see them. Watching you guys make this stuff in your own kitchens is genuinely one of my favorite things. How did your **Roasted Cauliflower Steaks with Chimichurri and Toasted Pine Nuts** turn out? Tag **@ThatPaleoChick** and share it! #paleorecipes #caulflowersteaks #chimichurri #whole30recipes #grainfree #paleoside #realfood #healthyeating ## Roasted Cauliflower Steaks with Chimichurri and Toasted Pine Nuts Thick-cut cauliflower steaks roasted until golden and caramelized, then topped with a bright, herby chimichurri sauce and crunchy toasted pine nuts. Strictly paleo, totally stunning on the plate, and shockingly simple to pull together on a weeknight. - Prep time: 15 min - Cook time: 25 min - Total time: 40 min - Servings: 4 servings ### Ingredients - 2 large heads of cauliflower - 3 tablespoons extra-virgin olive oil, divided - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1/2 teaspoon fine sea salt - 1/4 teaspoon black pepper - 1/3 cup pine nuts - For the Chimichurri: - 1 cup fresh flat-leaf parsley, tightly packed - 1/4 cup fresh cilantro, tightly packed - 3 cloves garlic, roughly chopped - 1/4 cup extra-virgin olive oil - 2 tablespoons red wine vinegar - 1/2 teaspoon red pepper flakes - 1/2 teaspoon fine sea salt - 2 tablespoons water (to thin, as needed) ### Instructions 1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper. 2. Remove the outer leaves from each cauliflower head and trim the stem flat so the head sits level. Starting from the center of each head, cut two 1-inch-thick steaks (you should get 4 steaks total, 2 per head). Reserve the loose florets that fall off for another use. 3. Brush both sides of each cauliflower steak with olive oil, using about 2 tablespoons total. Sprinkle both sides evenly with garlic powder, smoked paprika, salt, and black pepper. 4. Arrange the steaks in a single layer on the prepared baking sheet. Roast on the center rack for 15 minutes, then carefully flip each steak using a wide spatula. Roast for another 10 to 12 minutes, until the edges are deeply golden and caramelized and the centers are fork-tender. 5. While the cauliflower roasts, toast the pine nuts. Add them to a small dry skillet over medium-low heat and stir frequently for 3 to 4 minutes, until fragrant and lightly golden. Remove from the heat immediately and set aside. 6. Make the chimichurri: Add the parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, and salt to a food processor or blender. Pulse 10 to 15 times until finely chopped but still a little textured. Add water one tablespoon at a time to reach a spoonable, slightly loose consistency. Taste and adjust salt or vinegar as needed. 7. Transfer the roasted cauliflower steaks to a serving platter. Spoon a generous amount of chimichurri over each steak. Scatter the toasted pine nuts on top. 8. Serve immediately, with extra chimichurri on the side. ### Nutrition per serving - Calories: 210 - Total Fat: 17g - Carbohydrates: 12g - Protein: 5g - Dietary Fiber: 4g - Sugar: 4g