Smoky grilled cauliflower steaks topped with bright chimichurri—parsley, cilantro, garlic, lemon, and vinegar.
# Ingredient List:
→ Cauliflower steaks
01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Chimichurri sauce
08 - 1 cup fresh parsley, finely chopped
09 - 1/4 cup fresh cilantro, finely chopped
10 - 3 garlic cloves, minced
11 - 1/2 cup extra virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red chili flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Juice of 1/2 lemon
# Directions:
01 - Set a gas or charcoal grill, or a heavy grill pan, to medium-high heat so it’s hot and ready when the cauliflower is prepared.
02 - Remove outer leaves and trim the stem flush with the base while keeping the core intact; place each head stem-side down and slice into 1-inch-thick steaks (expect 2–3 steaks per head); reserve loose florets for another use.
03 - In a small bowl combine 3 tablespoons olive oil, smoked paprika, garlic powder, ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper; whisk to form a uniform spiced oil.
04 - Brush both sides of each cauliflower steak generously with the spiced oil so the surface is evenly coated and seasoned.
05 - Place steaks on the preheated grill and cook 7 to 8 minutes per side, turning carefully with a spatula or tongs, until pronounced char marks appear and the interior is tender when pierced with a knife.
06 - While the cauliflower grills, combine parsley, cilantro, minced garlic, 1/2 cup extra virgin olive oil, 2 tablespoons red wine vinegar, red chili flakes (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper and the lemon juice in a bowl; stir vigorously to emulsify and taste to adjust seasoning.
07 - Transfer grilled cauliflower steaks to a serving platter, spoon the chimichurri generously over each steak, and serve immediately.
