Description
These grilled cauliflower steaks with chimichurri are crispy-edged, tender in the center, and packed with bold, herby flavor. A simple, satisfying plant-based dinner that works as a main or hearty side—vegan, gluten-free, and 100% craveable.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F. Cut cauliflower into 2–3 thick steaks per head, keeping stem intact. Save extra florets for another recipe.
- In a bowl, mix 1 tbsp oil, garlic powder, cumin, paprika, and salt. Brush onto one side of each steak.
- Heat remaining oil in a large oven-safe skillet over medium-high. Place steaks spice-side down and sear for 3–4 minutes. Flip, brush other side with remaining spice mix, and sear 2–3 minutes.
- Transfer skillet to oven or place steaks on baking sheet. Roast for 15–20 minutes until tender and golden.
- Mix chimichurri ingredients in a bowl: parsley, oregano, garlic, vinegar, salt, red pepper flakes, and olive oil.
- Serve cauliflower steaks hot with spoonfuls of chimichurri sauce.
Notes
Cut cauliflower thick and keep the stem to hold the steaks together. Use a flat spatula for flipping to prevent breakage. Leftovers keep for 3 days in the fridge and reheat best in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cauliflower steak with chimichurri
- Calories: 240
- Sugar: 3g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg