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This Chimichurri Grilled Cauliflower Steak recipe is easy to make, filling, and a flavorful meal served as an entree, appetizer, or side dish. A hearty and satisfying plant-based dish made with a homemade Chimichurri sauce to give it a unique flavor.
You may also love my Cheesy cauliflower bake or my baked cauliflower parmesan.
Grilled Cauliflower Steaks are just what your dinner table needs at every gathering! They are easy to make, healthy, low carb, paleo, gluten-free, and vegan-friendly. Enjoy them on their own as a meal or you can have it as a side with some sort of protein. Crispy, tender, and perfectly seasoned, this grilled Cauliflower steak recipe will not only be your go-to recipe this summer but all year long. Don’t have an outdoor grill? Roast these in the oven any time of year.
Cauliflower is such a versatile ingredient if you’re looking for more cauliflower recipes, why not also try my Roasted Garlic Cauliflower or my Parmesan Cauliflower tacos?
Recipe Summary
- A mouthwatering homemade chimichurri sauce! This sauce is zesty, and light but packed with flavor, perfect over these grilled cauliflower florets!
- A hearty alternative to meat. Cauliflower is super satisfying and filling, a great substitute for meat.
- Perfect charred cauliflower. The texture is divine! You can grill or roast them, either way, you’ll get lovely charring on the tips and a meaty center.
- Healthy. Loaded with flavor, these Grilled Cauliflower steaks are low-carb, paleo, gluten-free, and vegan-friendly.
- Versatile. These vegetarian steaks are great on their own, as an appetizer, or as a side with protein.
- Easy! A simple and delicious sauce and a quick cook of the cauliflowers – done!
Ingredients you’ll need
- Cauliflower
- Salt and Pepper
- Red Chili: Finely chopped
- Garlic Cloves: Chopped
- White Wine Vinegar
- Sea Salt: To taste.
- Cilantro, Flat Leaf Parsley, Oregano: Finely chopped.
- Olive Oil: Extra Virgin
Full measurements are listed further down below.
How to make cauliflower steaks
- Make the chimichurri sauce. Combine all the ingredients for Chimichurri sauce in a medium bowl. Let it sit at least 15 minutes for the flavors to meld.
- Cut the cauliflower. Slice each cauliflower into 3/4″ thick steaks. Reserve any loose florets to cook with the steaks or for another recipe.
- Grill the cauliflower. Brush each cauliflower with the chimichurri sauce, then place the cauliflowers onto a preheated grill and cook until tender and charred in spots, about 5-7 minutes per side.
- Serve with some more chimichurri sauce and enjoy!
Recipe notes and tips
- Make sure to use a preheated grill or oven.
- Choose large cauliflowers.
- One head of cauliflower will yield 3 thin or 2 thicker steaks, depending upon the size of your cauliflower, so if you are cooking for a group, adjust accordingly.
- If you slice your cauliflower steaks too thin they may fall apart when flipping, so be careful when slicing not to go too thin!
- You may have some leftover florets, just toss them on the grill too!
- Allow the chimichurri sauce to sit for at least 15 mins, this enhances the flavor.
- The ultimate cooking time depends on how thick you cut the steaks and on your particular grill.
- You can cook these on the grill or in the oven.
- Cauliflower steaks can be cut up to 8 hours ahead of time.
- Chimichurri sauce is used in this recipe. You can also use pesto or just a simple garlic herb sauce.
Frequently Asked Questions
Chimichurri is made primarily of freshly chopped herbs, mixed in with garlic, vinegar, red pepper flakes, or fresh red chilis and olive oil. I love adding some cilantro to my chimichurri recipe for some added boost in the flavor department.
Chimichurri can last up to 5-7 days if stored in an airtight container in the fridge. It is best to freeze them into cubes and use them later when needed. Once frozen, they will last up to 3 months.
Whether you roast or grill cauliflower, the end result is just absolutely delicious. Grilled or roasted cauliflower can be enjoyed as is as a main dish or you can have it as a side with the main dish. You can have them with this Blackened Salmon recipe or even this oven baked chicken cutlet recipe. Add them to salads or add the next day into omelets for breakfast. Have them with sandwiches. You would be amazed at how well cauliflower pairs with other meals.
How do you cut Cauliflower Steaks
Here are a few simple tips for you to follow so you have the perfect grilled cauliflower steaks:
- First, turn the cauliflower upside down and cut off the inedible leaves.
- Then, go ahead and trim off the bottom stem of the cauliflower but make sure to keep the core intact. This is needed
- Next, it is important to cut through right in the middle of the cauliflower head, this will keep the florets together.
- Then, try to cut thick slices, about 3/4- 1 -inch thick. This will help them not to fall apart while cooking.
- Finally, you can save the excess florets that do not connect to the steaks while you are slicing to use for other recipes.
More cauliflower recipes
- Creamy Broccoli Cauliflower Salad
- Ground Turkey Cauliflower Rice Recipe
- Keto Buffalo Cauliflower Bites
- Cauliflower Mac and Cheese
- Sweet and Spicy Baked Cauliflower
- Air Fryer BBQ Cauliflower Wings
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Chimichurri Grilled Cauliflower Steak
Ingredients
- 2 Large Cauliflower
- Sea salt and pepper, to taste
For the Chimichurri Sauce
- 1 Red Chili, finely chopped
- 4 Garlic Cloves, chopped
- ½ Cup White Wine Vinegar
- 1 teaspoon Sea Salt, or to taste
- ½ Cup Cilantro, Finely Chopped
- ¼ Cup Flat-leaf Parsley, finely chopped
- 2 tablespoons Oregano , finely chopped
- ½ Cup Extra-virgin Olive Oil
Instructions
- Combine all the ingredients for Chimichurri sauce in a medium bowl. Let it sit for at least 15 minutes for the flavors to meld. Meanwhile, prep the cauliflower steaks.
- Remove and discard leaves from each cauliflower head, then trim the stem but not all the way through. Try to leave the core intact.
- Slice each cauliflower into 3/4" thick steaks. Reserve any loose florets to cook with the steaks or for another recipe.
- Brush the cauliflower steaks generously with Chimichurri sauce on both sides. Reserve some of the sauce for later.
- Heat a grill or a grill pan to medium. Place the cauliflowers onto the grill and cook until tender and charred in spots, about 5-7 minutes per side.
- Serve cauliflower steaks with extra Chimichurri and enjoy!
Video
Notes
- Make sure to use a preheated grill or oven.
- Choose large cauliflowers.
- One head of cauliflower will yield 4 thin or 2 thicker steaks, depending upon the size of your cauliflower, so if you are cooking for a group, adjust accordingly.
- If you slice your cauliflower steaks too thin they may fall apart when flipping, so be careful when slicing not to go too thin!
- You may have some leftover florets, just toss them on the grill too!
- Allow the chimichurri sauce to sit for at least 15 mins, this enhances the flavor.
- The ultimate cooking time depends on how thick you cut the steaks, and on your particular grill.
- You can cook these on the grill or in the oven.
- Cauliflower steaks can be cut up to 8 hours ahead of time.
- Chimichurri sauce is used in this recipe. You can also use pesto or just a simple garlic herb sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
