Grilled Cauliflower Steaks with Chimichurri

Name: Grilled Cauliflower Steaks with Chimichurri
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: Vegan
Ingredients: Cauliflower:; 2 heads cauliflower; 3 tbsp avocado oil, divided; 1 tsp garlic powder; ½ tsp cumin; ½ tsp paprika; 1 tsp salt; Chimichurri:; ½ cup flat-leaf parsley, finely chopped; 1 tbsp fresh oregano (or ½ tsp dried); 3–4 garlic cloves, minced; 3 tbsp red wine vinegar (or lemon juice); ½ tsp kosher salt; ¼–½ tsp red pepper flakes; ¼ cup olive oil

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Move over, plain roasted cauliflower—these grilled cauliflower steaks with chimichurri are what veggie dreams are made of! Thick, golden “steaks” with crispy edges and tender centers, finished with a bright, herb-packed chimichurri sauce. It’s simple, satisfying, and absolutely show-stopping whether you’re feeding veggie lovers, omnivores, or anyone in between.

Golden grilled cauliflower steaks topped with fresh green chimichurri sauce, served on a plate and shown in a colorful collage with bold recipe text.

Pair with your favorite sides or make it the main attraction—either way, you’ll want this one on repeat!

Why You’ll Love These Grilled Cauliflower Steaks with Chimichurri

Meaty texture, no meat: The sear gives those steaks real bite, while the center stays fork-tender.
Sauce that steals the show: Homemade chimichurri brings fresh, zesty, garlicky flavor to every bite.
Totally versatile: Serve as a main, side, or pile on grains and greens for a power bowl.
Vegan, gluten-free, & weeknight friendly: Wholesome ingredients, big results.

What You’ll Need

For the Cauliflower Steaks

Cauliflower: 2 heads give you 4–6 thick steaks (save extra florets for another meal).
Oil: Avocado, olive, or your favorite high-heat oil.
Spices: Garlic powder, cumin, paprika, and salt. These keep it simple and let the sauce shine.

For the Chimichurri

Flat-leaf parsley: Or a mix of parsley and cilantro.
Fresh oregano: Or dried if you don’t have fresh.
Garlic cloves
Red wine vinegar: Or swap in lemon juice for a citrusy spin.
Red pepper flakes: For a little heat.
Olive oil
Kosher salt

Extra Tips:

Want extra crunch? Sprinkle with roasted seeds or nuts before serving.
Spice it up with extra chili or add a squeeze of lemon for brightness.

For precise amounts, check the recipe card at the end of the post.

Overhead shot of cauliflower, parsley, olive oil, seasonings, red wine vinegar, and garlic arranged on a marble surface for cauliflower steaks.

How to Make Grilled Cauliflower Steaks with Chimichurri

Instructions

Prep the Cauliflower:
Wash cauliflower and trim leaves, keeping the stem intact. Cut each head into 2–3 thick steaks. Save extra florets for later.

Head of cauliflower being sliced into thick pieces on a wooden board for making cauliflower steaks.

Freshly cut raw cauliflower steaks lined up on a wooden cutting board, ready for seasoning.

Make the Spice Rub:
In a bowl, mix 1 tablespoon oil, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon paprika, and 1 teaspoon salt.

Small white bowl with olive oil, paprika, garlic powder, and spices ready to be mixed for cauliflower steaks on a white marble countertop.

Thick, rich spice rub made with oil and seasonings in a white bowl, perfect for coating cauliflower steaks before grilling.

Season & Sear:
Brush spice mix on one side of each steak. Heat remaining oil in a large, oven-safe skillet over medium-high. Place steaks, spice side down, and sear 3–4 minutes until golden. Brush tops with more spice mix, flip, and sear 2–3 minutes.

Sliced cauliflower steaks being brushed with a golden spice mixture, getting ready to be roasted or grilled.

Roast:
Transfer skillet to a 350°F oven (or move steaks to a baking sheet). Roast 15–20 minutes, until golden and stem is fork-tender.

Crispy, golden-brown cauliflower steaks arranged on a wooden platter, ready to serve with fresh chimichurri sauce in the corner.

Make the Chimichurri:
Finely chop ½ cup parsley, 1 tablespoon fresh oregano, and 3–4 garlic cloves. Stir in 3 tablespoons red wine vinegar, ½ teaspoon kosher salt, ¼–½ teaspoon red pepper flakes, and ¼ cup olive oil.

Bowl of chunky, homemade chimichurri sauce with whole garlic cloves, fresh parsley, and red chili flakes.

White bowl filled with homemade chimichurri sauce made from parsley, garlic, red pepper flakes, and olive oil.

Serve:
Plate steaks warm, spoon over chimichurri, and enjoy immediately.

Crispy, golden-brown grilled cauliflower steaks on a platter, topped with vibrant green chimichurri sauce and fresh parsley.

Chloe’s Tips for Cauliflower Steak Perfection

Don’t rush the sear: Let those edges get golden and crispy for max flavor.
Cut thick: Thicker steaks hold together better on the grill or in the oven.
Use a big pan: Sear in batches if needed, then bake everything together.
Fresh herbs = best flavor: But dried will work in a pinch!

Serving & Storage

Make it a meal: Add garlicky green beans, roasted potatoes, or a big green salad.
Store leftovers: Keep in an airtight container in the fridge up to 3 days. Reheat in the oven or air fryer to keep them crisp.
Don’t freeze: Texture just isn’t the same after thawing.

The Story Behind the Steaks

Honestly, cauliflower never used to excite me—until I tried it grilled and loaded with bold chimichurri. The first time I made these steaks, my family went from “meh” to “wow, make these again!” in one bite. They’re now a Meat & Melt regular, perfect for meatless Mondays, cookouts, or impressing friends who think veggies are boring. Trust me: these change minds!

Perfectly roasted cauliflower steak topped with vibrant chimichurri sauce, showing crispy edges and fresh parsley on a white plate.

FAQ

How do I keep cauliflower steaks from falling apart?

Cut them thick and keep the stem attached. Handle gently with a spatula, not tongs.

Can I cook these on the grill instead of the oven?

Yes! Grill over medium-high, 4–5 minutes per side, then finish over indirect heat until tender.

What else goes with these steaks?

Try with roasted potatoes, beans, grains, or a crisp salad.

Can I use a different sauce?

Absolutely—romesco, curry tahini, or peppercorn sauce are all great with cauliflower.