Grilled cauliflower steaks are such an easy alternative when you are craving something different but not complicated. They develop such a nice char and caramelization on the grill and they pair with just about anything.
Cauliflower is a great chameleon. It can take on the flavors of seasonings and herbs and add a wonderful texture. We did a simple olive oil and spice baste on these steaks before grilling them so they maintained a nice crunch without getting too soft.
A chimichurri sauce brightens these cauliflower steaks up with a herby and fresh flavor. Here is the original recipe for our chimichurri sauce that goes on practically everything from roasted or grilled veggies to sandwiches and wraps to drizzled on top of pizza.
Ingredients
There isn’t a whole lot to these despite the pretty appearance. All you need is a quality fresh head of cauliflower and some chimichurri fixings before you have a tasty and flavorful dinner, appetizer, or side dish!
Cauliflower Steaks
- 1 head of cauliflower
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
Chimichurri
- 1 cup chopped parsley
- 1 tbsp minced garlic
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
Instructions
Let’s dive into how to make these simple yet beautiful cauliflower steaks! It takes only a few minutes of prep and then a few more on the grill for a quick vegetarian, vegan, and plant-based meal you will want to make on repeat!
- Preheat an outdoor grill to medium-high heat.
- Mix together the olive oil, garlic powder, onion powder, paprika, salt and pepper. Set aside.
- Trim excess leaves off the cauliflower head. I like to leave some on as they crisp up and char really nicely on the grill. Stand the cauliflower stem side up and make vertical slices to cut the cauliflower into steaks about 1-1.5 inches thick. I keep the extra florets and grill them in a veggie basket so they don’t go to waste. Or you can reuse the extra florets in another recipe.
- Baste each of the cauliflower steaks with the oil and spices. Place on the grill oil side down and baste the other side. Grill for 6-7 minutes per side for a crunchier steak, or grill 7-9 minutes for a softer chew and more char.
- While the steaks are grilling, prepare the chimichurri. Mince the parsley and mix with the olive oil, garlic, red wine vinegar, salt, pepper, oregano, and red pepper flakes if using.
- Remove the steaks from the grill and top with the chimichurri. Serve warm with extra chimichurri on the side.
What to Pair Cauliflower Steaks With?
Cauliflower is so versatile and goes with just about anything. I love them paired with saffron rice, roasted potatoes, green beans, garlic bread, or a simple fresh salad. Here are some other ideas on what to serve with these tasty steaks!
Potatoes: Whether you are a potato wedge person, a roasted baby potato fan, or a mashed potato fiend, I truly believe there is a potato for every meal. These are no exception, steaks pair great with potatoes!
Salads: Fresh veggies are the perfect accompaniment to cauliflower steaks. Plus, the chimichurri is perfect for a salad topping as well!
Roasted Veggies: I love to throw some other veggies on the grill or some veggie kabobs because they also are delicious covered in chimichurri. I love to grill mushrooms, peppers, onions, and pineapple.
Bread: I also believe in having bread with just about every meal and this dish is no exception. I love garlic toast for a traditional approach, but a simple buttered slice of bread or dinner rolls.
Toppings: It may not be the first thing you think of when you think of cauliflower steaks, but these gluten-free fried onion straws taste incredible! Other sauces are really good too like chipotle sauce, hummus, garlic aioli, a viniagrette, or just fresh herbs.
Mac and Cheese: What is not to love about mac and cheese? And better yet this cauliflower mac and cheese is vegan and plant-based as well.
Storage and Reheating
These veggie steaks are best on the same day if you prefer the crunch and char of the edges and leaves. After the first day, they get a little softer, but are still great for leftovers!
Store any leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or oven until warmed through.
I haven’t tried to freeze these before, but if you do, drop us a comment and let us know how it went!
Try these other recipes:
Roasted Cauliflower with Lemon Tahini Dressing
The Best Seasoned Potato Wedges
If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.
Grilled Cauliflower Steaks with Chimichurri
Ingredients
Cauliflower Steaks
- 1 head of cauliflower
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
Chimichurri
- 1 cup chopped parsley
- 1 tbsp minced garlic
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
Instructions
- Preheat an outdoor grill to medium-high heat.
- Mix together the olive oil, garlic powder, onion powder, paprika, salt and pepper. Set aside.
- Trim excess leaves off the cauliflower head. I like to leave some on as they crisp up and char really nicely on the grill. Stand the cauliflower stem side up and make vertical slices to cut the cauliflower into steaks about 1-1.5 inches thick. I keep the extra florets and grill them in a veggie basket so they don't go to waste. Or you can reuse the extra florets in another recipe.
- Baste each of the cauliflower steaks with the oil and spices. Place on the grill oil side down and baste the other side. Grill for 6-7 minutes per side for a crunchier steak, or grill 7-9 minutes for a softer chew and more char.
- While the steaks are grilling, prepare the chimichurri. Mince the parsley and mix with the olive oil, garlic, red wine vinegar, salt, pepper, oregano, and red pepper flakes if using.
- Remove the steaks from the grill and top with the chimichurri. Serve warm with extra chimichurri on the side.