BBQ Cauliflower Steaks with Chimichurri (Printer view)

Smoky grilled cauliflower steaks crowned with herbaceous chimichurri - vegan, gluten-free, ready in 45 minutes.

# What You'll Need:

→ Cauliflower steaks

01 - 2 large cauliflower heads
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Chimichurri sauce

08 - 1 cup fresh parsley, finely chopped
09 - 1/4 cup fresh cilantro, finely chopped
10 - 3 cloves garlic, minced
11 - 1/2 cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red pepper flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Juice of 1/2 lemon

# Directions:

01 - Heat a grill or heavy grill pan over medium-high until hot and lightly oiled to prevent sticking.
02 - Remove leaves and trim the stem, keeping the core intact. Place each head stem-side down and cut into 1-inch-thick slices to yield 2–3 steaks per head; reserve loose florets for another use.
03 - Whisk together 3 tablespoons olive oil, smoked paprika, garlic powder, ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl.
04 - Brush both sides of each cauliflower slice generously with the spiced oil so they are evenly coated.
05 - Place steaks on the preheated grill and cook 7–8 minutes per side, turning carefully with a spatula, until well charred and fork-tender.
06 - In a bowl combine 1 cup parsley, 1/4 cup cilantro, minced garlic, 1/2 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, red pepper flakes (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper and juice of 1/2 lemon; stir vigorously to emulsify.
07 - Transfer grilled steaks to a platter, spoon the chimichurri over each portion while warm, and serve immediately.

# Expert Suggestions:

01 -
  • The cauliflower forms crispy, smoky edges that feel decadent but are surprisingly light on the palate.
  • Chimichurri drizzled fresh brings zest and freshness that keeps everyone reaching for seconds.
02 -
  • Cauliflower slices fall apart fast if you use a dull knife—keep it sharp for wide, even steaks.
  • Letting the cauliflower rest a minute after grilling keeps it juicy and easier to transfer.
03 -
  • If your grill sticks, rub it with half an onion before the cauliflower goes on—it’s old school but works wonders.
  • Sprinkling a dash of flake salt on the finished dish elevates the flavor to restaurant quality.
Go back