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