Grilled Cauliflower Steaks with Chimichurri Sauce

Grilled Cauliflower Steaks with Chimichurri Sauce is a bold and vibrant plant-based dish that features thick-cut cauliflower seared to golden perfection and topped with a zesty herb sauce. It’s a satisfying meatless option that doesn’t compromise on flavor or substance.

Why You’ll Love This Recipe

This dish transforms the humble cauliflower into a hearty, main-course-worthy centerpiece. The grilling process adds a delicious char and smoky flavor, while the fresh chimichurri sauce brings brightness and balance. It’s perfect for vegetarians, vegans, or anyone looking to enjoy a lighter, yet flavorful, meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cauliflower heads
• Olive oil
• Salt and pepper

For the chimichurri sauce:

• Fresh parsley
• Fresh cilantro (optional)
• Garlic
• Red wine vinegar
• Olive oil
• Red chili flakes
• Oregano
• Salt and pepper

directions

1. Remove the outer leaves of the cauliflower and trim the stem slightly while keeping the core intact.
2. Slice into thick “steaks” (about ¾-inch to 1-inch thick).
3. Brush both sides with olive oil and season with salt and pepper.
4. Preheat grill or grill pan over medium-high heat.
5. Grill the cauliflower steaks for 5–7 minutes per side, or until charred and tender.
6. Meanwhile, prepare the chimichurri by combining finely chopped parsley, garlic, vinegar, olive oil, red pepper flakes, and oregano in a bowl. Stir to combine and season to taste.
7. Spoon chimichurri over the grilled cauliflower steaks and serve immediately.

Servings and timing

Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Add a squeeze of lemon or lime to the chimichurri for extra brightness.
• Use basil or mint in place of cilantro for a different flavor.
• Roast the cauliflower in the oven if grilling isn’t an option.
• Top with toasted pine nuts or pumpkin seeds for added crunch.

storage/reheating

Store grilled cauliflower and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat cauliflower in a 375°F (190°C) oven until warmed through. Chimichurri is best served at room temperature.

FAQs

What is a cauliflower steak?

It’s a thick slice of cauliflower cut from the center of the head, grilled or roasted as a hearty vegetable main.

Can I roast instead of grill?

Yes, roast in a 425°F (220°C) oven for about 25–30 minutes, flipping halfway.

Is chimichurri spicy?

It can be mildly spicy depending on the amount of red chili flakes; adjust to your preference.

Can I make the chimichurri ahead?

Yes, it can be made up to 3 days in advance and stored in the fridge.

What should I serve with this?

Serve with grains like quinoa, couscous, or a fresh salad.

Can I freeze cooked cauliflower steaks?

It’s not recommended, as texture degrades after freezing.

How do I prevent the cauliflower from falling apart?

Keep the core intact while slicing and handle gently during grilling.

Can I use a food processor for the chimichurri?

Yes, pulse ingredients briefly to maintain a chunky texture.

What oil is best for grilling?

Olive oil is preferred for flavor, but avocado oil is also a good choice for higher heat.

Is this dish vegan?

Yes, it is naturally vegan and gluten-free.

Conclusion

Grilled Cauliflower Steaks with Chimichurri Sauce is a vibrant, wholesome recipe that highlights how simple ingredients can deliver complex flavor. It’s a delicious plant-based main that’s both nourishing and satisfying, ideal for any meal where vegetables take center stage.

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