Crispy Air Fryer Cauliflower Steaks with Chimichurri in 30 Minutes

Name: Crispy Air Fryer Cauliflower Steaks with Chimichurri in 30 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegetarian
Ingredients: 1 large head of cauliflower; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 cup fresh parsley; 1/4 cup fresh cilantro; 3 cloves garlic; 2 tbsp red wine vinegar; 1/4 cup olive oil; 1/2 tsp red pepper flakes

Author: lia

Published: November 7, 2025

Air fryer cauliflower steaks with chimichurri

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There’s something magical about how the air fryer transforms humble cauliflower into golden, crispy-edged steaks in just minutes. I still remember the first time I made these air fryer cauliflower steaks with chimichurri – the way the garlicky, herby sauce clung to each caramelized bite had me hooked! It’s become my go-to when I crave something healthy yet packed with flavor. The air fryer works its magic, giving you that perfect texture without the fuss of oven baking, while the bright chimichurri (my favorite part!) adds a fresh punch that makes this dish feel special. Trust me, even veggie skeptics will be reaching for seconds.

Why You’ll Love These Air Fryer Cauliflower Steaks with Chimichurri

Quick and easy: Ready in under 30 minutes – perfect for busy weeknights.
Healthy and wholesome: Packed with nutrients and naturally low in calories.
Bursting with flavor: The tangy, herby chimichurri sauce takes it to the next level.
Versatile: Serve as a main dish, side, or even in salads or wraps.

Ingredients for Air Fryer Cauliflower Steaks with Chimichurri

Gathering the right ingredients makes all the difference here! I’ve learned through trial and error that fresh, quality components turn this from good to wow. Here’s what you’ll need:

1 large head cauliflower (look for tight, creamy-white florets – about 2 lbs)
2 tbsp olive oil (the good stuff! It makes the steaks crisp up beautifully)
1 tsp salt (I prefer kosher for even seasoning)
1/2 tsp black pepper (freshly cracked if you can)

For that killer chimichurri:

1 cup packed fresh parsley (flat-leaf Italian works best)
1/4 cup fresh cilantro (omit if you’re one of those cilantro-haters)
3 cloves garlic (yes, really – it mellows when blended)
2 tbsp red wine vinegar (that tang is essential!)
1/4 cup olive oil (extra virgin for maximum flavor)
1/2 tsp red pepper flakes (adjust to your heat preference)

How to Make Air Fryer Cauliflower Steaks with Chimichurri

Okay, let’s get cooking! I’ve made this recipe dozens of times, and I’ve learned a few tricks along the way to get those cauliflower steaks just right. The process is simple, but a few key steps make all the difference between good and oh-my-goodness amazing.

Preparing the Cauliflower Steaks

First things first – preheat that air fryer to 375°F (190°C). Trust me, starting with a hot air fryer gives you that perfect crispy exterior. While it’s heating, let’s tackle the cauliflower. Remove the leaves and trim the stem, but don’t cut it off completely – that’s what holds your steaks together!

Now for the fun part: slice your cauliflower into 1-inch thick steaks. You’ll get about 3-4 good steaks from a large head, plus some florets that break off (save those – they make great roasted bits!). Brush both sides generously with olive oil – this is what gives you that gorgeous golden color. Season with salt and pepper, and don’t be shy – cauliflower needs that flavor boost!

Air fryer cauliflower steaks with chimichurri - detail 1

Making the Chimichurri Sauce

While the air fryer’s heating, let’s whip up that vibrant chimichurri. I like to use my mini food processor because it’s quick, but you can chop everything finely by hand if you prefer a chunkier texture. Toss in the parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes. Pulse until it’s just combined – you want it saucy, not pureed.

Here’s my secret: let it sit for at least 10 minutes before serving. The flavors meld together beautifully, and the garlic mellows out. Taste and adjust – sometimes I add an extra splash of vinegar or pinch of salt depending on my mood.

Cook and Serve

Now for the magic! Arrange your cauliflower steaks in a single layer in the air fryer basket – don’t overcrowd them or they won’t crisp up properly. Cook for 12-15 minutes, flipping halfway through. You’ll know they’re done when they’re golden brown and tender when pierced with a fork.

Transfer them to a plate immediately (they keep cooking if left in the hot basket!) and drizzle generously with that gorgeous green chimichurri. I like to serve mine with extra sauce on the side because, let’s be honest, you can never have too much of that herby goodness. Dig in while they’re hot – the contrast between the crispy edges and creamy center is absolute perfection!

Air fryer cauliflower steaks with chimichurri - detail 2

Tips for Perfect Air Fryer Cauliflower Steaks with Chimichurri

After making this recipe countless times (and yes, a few mishaps along the way!), I’ve nailed down the secrets for flawless results every time. First – fresh herbs are non-negotiable for that chimichurri; dried just won’t give you the same bright pop. Second, don’t crowd your air fryer basket – those steaks need breathing room to crisp up properly. And here’s my favorite trick: let the chimichurri sit at room temp for 20 minutes before serving – the flavors bloom beautifully!

Ingredient Substitutions and Variations

Don’t stress if you’re missing an ingredient – this recipe is wonderfully adaptable! For the chimichurri, lemon juice works in a pinch if you’re out of red wine vinegar (though the vinegar gives that signature tang). Not a cilantro fan? Double up on parsley instead. I’ve even used kale stems when I was low on herbs – just chop them super fine! The essentials? Fresh garlic, good olive oil, and that cauliflower – everything else can flex based on what’s in your kitchen.

Serving Suggestions for Air Fryer Cauliflower Steaks

These golden beauties shine as a main dish over quinoa or farro, but I also love them piled on crusty bread (hello, open-face sandwich!) or alongside roasted sweet potatoes. For a light meal, toss any leftovers into tomorrow’s salad – the chimichurri makes the perfect dressing!

Storing and Reheating Air Fryer Cauliflower Steaks

Leftovers? No problem! Store your cauliflower steaks in an airtight container in the fridge for up to 2 days. To reheat, pop them back in the air fryer at 375°F for 3-5 minutes – they’ll crisp right back up!

Nutritional Information for Air Fryer Cauliflower Steaks with Chimichurri

One serving (that’s one gorgeous steak with chimichurri) packs about 150 calories, 4g of fiber, and 3g of protein – not bad for something this delicious! Now, keep in mind these numbers might wiggle a bit depending on your exact cauliflower size or how generously you drizzle that herby sauce. What really matters? You’re getting a big dose of vitamins and flavor without any guilt!

Frequently Asked Questions

Got questions? I’ve got answers! Here are some of the most common things people ask me about these air fryer cauliflower steaks with chimichurri.

Can I Bake Instead of Air Frying?

Absolutely! If you don’t have an air fryer, you can bake these in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Just keep an eye on them – ovens can vary, and you want that golden crispiness without overdoing it.

How Do I Prevent Soggy Cauliflower Steaks?

The key is spacing! Don’t overcrowd the air fryer basket – those steaks need room to breathe so the hot air can circulate properly. Also, make sure you’re brushing them with enough oil (but not drowning them) to help them crisp up beautifully.

Is the Chimichurri Sauce Spicy?

It’s got a little kick, but it’s totally adjustable! The red pepper flakes add a mild heat, but you can reduce them (or leave them out entirely) if you’re sensitive to spice. The sauce is all about that fresh, herby flavor, so it’ll still be delicious without the heat.