Go Back
–+ servings
cauliflower steak on a stainless steel pan with lime wedges topped with chimichurri sauce.
Print Recipe
5 from 1 vote

Chimichurri Grilled Cauliflower Steak

Easy to make, simply grilled with salt and pepper, and topped with homemade Chimichurri. Perfect as a main meal or side dish recipe.
Prep Time15 minutes
Cook Time15 minutes
0 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Rena

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.
    chimichurri sauce mixed in a bowl.
  • 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.
    hand holding a slice of cauliflower steaks.
  • Brush the cauliflower steaks generously with Chimichurri sauce on both sides. Reserve some of the sauce for later.
    hand with a spoon adding chimichurri sauce over cauliflower steaks.
  • 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.
    chimichurri sauce added over cauliflower steaks on a pan.
  • Serve cauliflower steaks with extra Chimichurri and enjoy!
    grilled cauliflower steaks on a pan topped with chimichurri sauce.

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

Calories: 367kcal | Carbohydrates: 25g | Protein: 9g | Fat: 28g | Saturated Fat: 4g | Sodium: 715mg | Potassium: 1378mg | Fiber: 10g | Sugar: 9g | Vitamin A: 600IU | Vitamin C: 225.1mg | Calcium: 143mg | Iron: 3.4mg