Cauliflower Steaks with Chimichurri

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Just because it is grilling season, doesn’t mean you have to fill up on nothing but burgers and hot dogs. Fire up the grill to make these smokey, thick cut cauliflower steaks topped with an herby, garlic filled chimichurri. Whether it’s meatless Monday, or you are just ready to change up the summer grilling options, these cauliflower steaks are the perfect dinner. Topped with a bright and spicy chimichurri, this dish is going to be a show stopper at your next cookout, summer pool party, or weeknight dinner.

Cauliflower Steaks

I have only recently hopped on the trend of cauliflower steaks. Why? Well, I have always been a firm believer that a meal isn’t complete without a protein. At least until now, anyway. But this dish completely changed my mind! Cauliflower steaks are not only hearty, but they are a blank canvas! You can impart any flavors you want on them and keep reinventing your meal over and over.

All you need to know are the basics on how to cook them. Start by washing one head of cauliflower and trimming off the leaves. Next, cut it into 3/4 in- 1 inch slices to make your “steaks”. Don’t worry if some of the florets fall off, they inevitably will. Save them for another recipe, or like me, feed them to the doggies.  Now, it is time to season them. You can use any seasoning blend you like, but for this recipe, I used:

• 1½ tsp salt
• 1 tsp za’atar
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ⅓ tsp turmeric
• ½ tsp black pepper

Blend all of these spices with 1/4 cup of olive oil and brush liberally on both sides of each “steak”. Place the steaks on a grill that is heated to about 400, making sure the grates are cleaned and well oiled. You will want to cook the steaks for about 4-5 minutes on each side with the grill cover closed. This is especially important if you sliced the steaks a bit thicker, as you will want to make sure they are cooked through. When they are fork tender and have nice grill marks, you can remove them from the heat. Serve these immediately or even at room temperature.

Chimichurri

While the cauliflower steaks are awesome on their own, nothing beats a good sauce! And this chimichurri is the perfect compliment to this dish. It is herby and bright, fresh and zesty, and adds a flavor punch to anything you put it on! Real steak or cauliflower steak, a good chimichurri can’t be beat! You can make this in a food processor, blender, or using an immersion blender, or you can do it by hand with a little elbow grease! Let’s start with the herbs.

• 6 tbsp of cilantro- about one bunch, stems removed
• 3 tbsp of parsley
• 4 green onions- green and white part

If making this by hand, finely, and I mean finely, mince these herbs with a knife. Also mince 3 cloves of garlic, and add it to a bowl with 1/3 cup of olive oil and 2 tbsp each of red wine vinegar and lemon juice. Sprinkle in 1/2 tsp of red pepper flakes, or more if you like spice, and season to taste with salt and pepper. If you are using a blender or food processor, just dump in all of the ingredients and pulse a few times. And that’s it! No cooking, no tempering, no reducing. Just a quick and easy condiment!

Spoon this delicious green sauce all over those warm cauliflower steaks and let it seep into all of those cracks and crevices. Or, serve it on the side and let your guests lather it on at their leisure. Meatless Monday just got a summer time upgrade. Make this dish at your next gather or barbecue and you will be sure to knock some socks off. No matter the day or setting, cauliflower steaks with chimichurri are a great entree. You won’t even miss the meat!

Want More Grilling Recipes?

• Elote (Mexican Street Corn)
• Grilled Asparagus Salad
• Cilantro Lime Grilled Wings
• Grilled Steak With Chimichurri
• Mexican Street Corn Chicken Tacos
• Smoked Queso

Cauliflower Steaks with Chimichurri

Fire up the grill to make these smokey, thick cut cauliflower steaks topped with an herby, garlic filled chimichurri

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Dinner, Entree, Main Course

Cuisine Vegetarian

Servings 4 servings

Ingredients

  

• 1 whole head of cauliflower
• ¼ cup olive oil
• 1½ tsp salt
• 1 tsp za'atar
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ⅓ tsp turmeric
• ½ tsp black pepper

Chimichurri

• ⅓ cup olive oil
• 2 tbsp red wine vinegar
• 2 tbsp lemon juice
• 3 cloves garlic
• 6 tbsp cilantro
• 3 tbsp parsley
• 4 green onions roots trimmed off
• ½ tsp red pepper flakes
• salt and pepper

Instructions

 

• Preheat the grill to 400°, making sure the grates are cleaned and well oiled
• Wash the cauliflower and take the leaves off. Cut into ¾-1 inch slices.
• Mix oil with all of the spices and brush liberally on both sides of each steak
• Place on the grill and cook 4-5 minutes per side, or until tender with grill marks

Chimichurri

• Using a food processor, blender, or immersion blender, blend all of the ingredients, making sure it is not completely smooth. Season to taste
• Alternatively, finely chop/mince all of the herbs and garlic and mix in with oil, vinegar, and lemon juice
• Spoon over the grilled cauliflower or serve on the side. Serve immediately.

Keyword barbeque, cauliflower, chimichurri, cilantro, grilled, meatless, sauce, steak, vegetables, vegetarian

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