Red Chimichurri Cauliflower Steaks

Cauliflower steaks are having a moment — and for good reason. Roasted at high heat until golden and tender, then topped with Saucrs! Red Chimichurri and salty feta, they're hearty enough to be the star of the plate. A vegetarian main that doesn't feel like a compromise.

Serves: 2–4 | Prep Time: 10 min | Cook Time: 30 min

Ingredients

• 1 large head of cauliflower
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika
• 4 tbsp Saucrs! Red Chimichurri
• ¼ cup crumbled feta
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. Prep the steaks — Remove outer leaves from cauliflower and trim the stem flat. Slice into 1-inch thick steaks from the center (you'll get 2–3 good steaks; save the florets for another use).
2. Season — Brush both sides with olive oil, season with salt, pepper, and smoked paprika.
3. Roast — Place on a parchment-lined baking sheet. Roast at 425°F for 25–30 minutes, flipping halfway, until deeply golden and tender.
4. Top and serve — Transfer to a platter, spoon Saucrs! Red Chimichurri generously over each steak, crumble feta on top, and finish with fresh parsley and lemon wedges.