Description
Delicious and vibrant Cauliflower Steaks grilled to perfection and topped with a zesty homemade chimichurri sauce. This recipe offers a healthy, flavorful vegetarian main course that’s perfect for a quick dinner or impressive side dish.
Ingredients
Scale
Cauliflower Steaks
- 1 large head of cauliflower
- 2 tablespoons olive oil
- Salt to taste
Chimichurri Sauce
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
Instructions
- Preheat Grill: Preheat your grill to medium heat to prepare for cooking the cauliflower steaks evenly.
- Slice Cauliflower: Remove the outer leaves and trim the stem of the cauliflower. Slice the head into 1-inch thick steaks carefully to keep them intact.
- Season Steaks: Brush both sides of each cauliflower steak with olive oil and season with salt to taste to enhance flavor during grilling.
- Grill Cauliflower: Place the cauliflower steaks on the grill and cook for 5-7 minutes on each side, until tender and slightly charred for that smoky flavor.
- Prepare Chimichurri Sauce: In a bowl, combine fresh parsley, cilantro, red wine vinegar, minced garlic, and red pepper flakes. Slowly whisk in 1/2 cup olive oil until the mixture is well blended and emulsified.
- Serve: Plate the grilled cauliflower steaks and generously spoon the chimichurri sauce over the top while still warm for maximum flavor impact.
Notes
- Use a sharp knife to cut the cauliflower steaks precisely without breaking them.
- If grilling is not possible, these steaks can be roasted in the oven at 400°F for 20-25 minutes, flipping halfway through.
- Adjust red pepper flakes in chimichurri sauce according to preferred spice level.
- Chimichurri sauce can be made ahead and refrigerated for up to 2 days.
