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No Oven Required: Grilled Cauliflower Steaks with Chimichurri

These tasty grilled cauliflower steaks are topped with a tangy fresh herb sauce. A great vegetarian main dish.
Course Main
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 -6
Author Lindsey Rose Johnson

Ingredients

  • 2-3 very large cauliflower heads
  • 2 extra large bunches flat leaf parsley about 4 cups packed
  • 1 large bunch cilantro about 2 cups pack
  • 3 garlic cloves minced
  • 2 shallots minced
  • 3/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon or lime juice
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon sea salt to taste
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Preheat a grill to medium high heat.
  2. Prepare chimichurri. Remove cilantro and parsley leaves from stems. Finely chop the herbs with sharp knife or in a food processor. Transfer to a medium bowl. Add the garlic, shallots, lemon juice, vinegar, salt, and pepper flakes. Stir well. Cover and set aside until ready to serve.
  3. Wash the cauliflower well. Trim away green leaves and the very bottom of the stem, but no more than 1/4". Keeping the stem intact will hold the steaks together. Place the cauliflower on cutting board, stem side down. Starting in the center, cut down through the center. Make cuts 1- to 1 1/2-inches out from the center to make the "steaks". Repeat with the other cauliflower. You should get between 4 to 6 good-sized steaks. This might vary if the florets fall away from the stem. (It's frustrating, so I always buy more cauliflower than I think I'll need just in case.)
  4. Rub or brush each cauliflower steak with a little olive oil and season with salt and pepper. Oil the grill grates using a wad of paper towels dipped in a little oil and held with tongs.
  5. Place the steaks on the grill and cook on each side for 3-4 minutes. When turning the steaks, do so very carefully so they don't fall apart. I find it's easier to firmly grasp the stem with the tongs and gently lift and turn it over.
  6. Transfer the steaks to plates and top with chimichurri. Serve warm.

Recipe Notes

-Depending on how big the steaks are, you can serve 1-2 steaks per person.-The steaks should be tender crisp. Don't be tempted to overcook these!-Cook over direct heat on the grill, but be careful not to burn them. Move to indirect heat if it looks like they are getting done on the outside too quickly before they are cooked through.-This makes about 2 cups of chimichurri sauce.