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cauliflower steaks with chimichurri

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
Cook Time 10 minutes
Servings: 4 servings
Course: Dinner, Entree, Main Course
Cuisine: Vegetarian
Ingredients Method

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

Method
 

  1. Preheat the grill to 400°, making sure the grates are cleaned and well oiled
  2. Wash the cauliflower and take the leaves off. Cut into ¾-1 inch slices.
  3. Mix oil with all of the spices and brush liberally on both sides of each steak
  4. Place on the grill and cook 4-5 minutes per side, or until tender with grill marks
Chimichurri
  1. Using a food processor, blender, or immersion blender, blend all of the ingredients, making sure it is not completely smooth. Season to taste
  2. Alternatively, finely chop/mince all of the herbs and garlic and mix in with oil, vinegar, and lemon juice
  3. Spoon over the grilled cauliflower or serve on the side. Serve immediately.