Grilled Cauliflower Steaks with Chimichurri

Thick slabs cut from the center of a whole cauliflower head grill up golden and nutty on the outside while staying tender within, and a bright, garlicky chimichurri sauce cuts through the richness.

Prep20 min

Cook20 min

Total40 min

ServingsServes 4

DifficultyMedium

Rating★ 4.7

Why You'll Love This

Vegan main course with a steak-like presentation
Bright herby chimichurri balances the smoky char
Uses a two-zone grilling technique beginners can practice

Ingredients

2 large heads cauliflower, leaves removed
1/4 cup olive oil, for brushing
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 cup fresh parsley, finely chopped, for chimichurri
2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
3 cloves garlic, minced, for chimichurri
1/3 cup olive oil, for chimichurri
2 tablespoons red wine vinegar
1/4 teaspoon red pepper flakes
1/4 teaspoon salt, for chimichurri

Method

Set the cauliflower head stem-side down on a cutting board and, using a large sharp knife, cut straight down through the center to create a slab about 1 to 1.5 inches thick; repeat to get 2 steaks per head, keeping the core intact so each steak holds together (the outer florets that fall off can be saved for another use).
Brush both sides of each cauliflower steak generously with olive oil, then sprinkle evenly with salt, black pepper, garlic powder, and smoked paprika.
Preheat the grill to medium heat, about 375 to 400 degrees Fahrenheit, and set it up with a direct zone and a cooler indirect zone.
Place the steaks on the direct heat side and grill for 4 to 5 minutes per side to develop good golden-brown grill marks, watching closely since the oil can cause flare-ups.
After searing both sides, move the steaks to the indirect (cooler) side of the grill, close the lid, and continue cooking for 10 to 12 minutes more, until a knife or skewer slides into the thickest part of the stem with little resistance.
While the cauliflower finishes cooking, make the chimichurri by combining the chopped parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl, stirring well.
Check for doneness by inserting a knife into the thickest part of the core; it should feel tender like a baked potato with no hard, raw crunch remaining, but the steak should still hold its shape without falling apart.
If the outside is browning faster than the inside is cooking, keep the steaks on indirect heat with the lid closed longer rather than moving back to direct heat.
Carefully transfer the cauliflower steaks to a serving platter using a wide spatula to support the whole steak.
Spoon the chimichurri generously over the warm cauliflower steaks and serve immediately.

Tips

Keep as much of the core intact as possible when cutting; steaks without a solid core section will crumble apart on the grill.
Searing over direct heat first and finishing over indirect heat is the key trick that gets color on the outside without burning it before the inside is tender.

Nutrition (estimated per serving)

Calories: 260

Protein: 6g

Fat: 21g

Carbs: 15g

Fiber: 6g

Sodium: 540mg