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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.
This dish is just what your dinner table needs at every gathering! They are easy to make, 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 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?
Ingredients you’ll need
Below is a list of ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
- 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
How to make cauliflower steaks
Step 1: Combine all the ingredients for Chimichurri sauce in a medium bowl. Let it sit for at least 15 minutes for the flavors to meld.
Step 2: Slice each cauliflower into 3/4″ thick steaks. Reserve any loose florets to cook with the steaks or for another recipe.
Step 3: Place the steaks onto a sheet pan and start spreading the sauce over each one.
Step 4: Brush each cauliflower with the chimichurri sauce.
Step 5: Place the cauliflowers onto a preheated grill and cook until tender and charred in spots, about 5-7 minutes per side. Or you can also bake them at 350F for 20-25 minutes. Serve with some more chimichurri sauce and enjoy!
Tips from my kitchen
- Choose large cauliflowers. They would be easier to cut into steaks.
- 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!
- 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.
Cauliflower steak 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.
Technically yes. You can do that. But the flavors will be lost and will not be the same. If you can, use fresh herbs.
Yes. You can air fryer at 360F for 8 minutes, then flip them and air fry for another 3-5 minutes. If you are making it in the air fryer, I would hold off on adding the chimichurri until you open it after the 8 minutes to flip them. You can drizzle some cooking oil spray on them before air frying. For the last 5 minutes of cooking, add in the sauce and save some to spread over the steaks at the end.
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
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 or dried
- ½ Cup Extra-virgin Olive Oil
Instructions
- Combine all the ingredients for Chimichurri sauce in a medium bowl. (1 Red Chili, 4 Garlic Cloves, ½ Cup White Wine Vinegar, 1 teaspoon Sea Salt, ½ Cup Cilantro, ¼ Cup Flat-leaf Parsley, 2 tablespoons Oregano , and ½ Cup Extra-virgin Olive Oil) Let it sit for at least 15 minutes for the flavors to meld. Meanwhile, prep the cauliflower steaks.
- Remove and discard leaves from each 2 Large 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. Season with Sea salt and pepper, to taste if you like.
- 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.
