Description
Grilled cauliflower steaks served with a zesty and fresh chimichurri sauce, perfect for a flavorful vegetarian main or side dish. This easy recipe features charred cauliflower slices brushed with olive oil and seasoned with salt, then topped with a vibrant herb and garlic chimichurri for a delicious smoky and tangy flavor.
Ingredients
Scale
Cauliflower Steaks
- 1 large head of cauliflower
- 2 tablespoons olive oil
- Salt to taste
Chimichurri Sauce
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
Instructions
- Preheat grill: Preheat your grill to medium heat to ensure even cooking and beautiful grill marks on the cauliflower steaks.
- Slice cauliflower: Remove leaves and trim the stem of the cauliflower, then slice it into 1-inch thick steaks, being careful to keep the florets intact.
- Season steaks: Brush both sides of each cauliflower steak with 2 tablespoons of olive oil and season generously with salt to enhance the flavor during grilling.
- Grill steaks: Place the cauliflower steaks on the preheated grill and cook for 5-7 minutes per side, until they become tender and develop a nice char for smoky flavor.
- Prepare chimichurri sauce: In a mixing bowl, combine fresh parsley, cilantro, red wine vinegar, minced garlic, and red pepper flakes; slowly whisk in 1/2 cup olive oil until the sauce is well emulsified and vibrant.
- Serve: Plate the grilled cauliflower steaks and generously spoon the chimichurri sauce over the top to finish this delicious dish.
Notes
- Use a sharp knife to cut even steaks for uniform cooking.
- The chimichurri sauce can be made ahead and stored in the refrigerator for up to two days.
- Adjust red pepper flakes to your preferred spice level.
- For an indoor option, roast cauliflower steaks in the oven at 425°F for 20-25 minutes, flipping halfway.
- This dish pairs well with grilled meats or as a hearty vegetarian main.
