Description
Grilled Cauliflower Steaks with Chimichurri Sauce is a bold and flavorful vegan dish featuring thick slices of cauliflower grilled to perfection and topped with a zesty herb sauce. It’s a hearty, satisfying plant-based entrée.
Ingredients
Units
Scale
- 2 large cauliflower heads
- 3 tablespoons olive oil (for brushing)
- Salt, to taste
- Black pepper, to taste
For the chimichurri sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional)
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Remove outer leaves and trim the base of the cauliflower, keeping the core intact. Slice each head into ¾-inch to 1-inch thick steaks.
- Brush both sides of the cauliflower steaks with olive oil and season with salt and pepper.
- Preheat grill or grill pan over medium-high heat.
- Grill cauliflower steaks for 5–7 minutes per side, or until charred and tender. Handle gently to avoid breakage.
- While the cauliflower is grilling, prepare chimichurri sauce: mix parsley, cilantro (if using), garlic, vinegar, olive oil, red chili flakes, oregano, salt, and pepper in a bowl. Stir well and set aside.
- Serve grilled cauliflower steaks hot with a generous spoonful of chimichurri sauce on top.
Notes
- Add lemon or lime juice to chimichurri for extra brightness.
- Roast cauliflower at 425°F (220°C) for 25–30 minutes if not grilling.
- Use a food processor for a quicker chimichurri preparation, pulsing until chunky.
- Store cauliflower and chimichurri separately in the fridge for up to 3 days.
- Top with seeds or nuts for added texture.
Nutrition
- Serving Size: 1 cauliflower steak with sauce
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg