BBQ Cauliflower Steaks with Chimichurri (Print Version)

Smoky grilled cauliflower steaks finished with herbaceous chimichurri for a vibrant, plant-based main.

# Ingredient List:

→ 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

# How to Make:

01 - Heat a grill or grill pan to medium-high (about 400°F). Oil grates lightly to prevent sticking.
02 - Remove outer leaves and trim the stem while keeping the core intact. Place each head stem-side down and slice into 1-inch-thick 'steaks' (expect 2–3 steaks per head); reserve loose florets for another use.
03 - In a small bowl, whisk together 3 tablespoons olive oil, smoked paprika, garlic powder, ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper until homogenous.
04 - Brush both sides of each cauliflower steak 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 gently with a spatula or tongs, until well charred and easily pierced with a knife.
06 - While the cauliflower cooks, combine chopped parsley, chopped 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 lemon juice in a bowl; stir vigorously to emulsify and marry the flavors.
07 - Transfer grilled steaks to a platter, spoon the chimichurri liberally over each piece and serve immediately.

# Expert Advice:

01 -
  • This dish turns humble cauliflower into a grill-worthy main that will surprise even the most devoted carnivore.
  • The bold chimichurri adds an herbal kick that makes every bite taste like summer on a plate.
02 -
  • If you cut the steaks too thin, they’ll fall apart on the grill—I learned this when half of mine landed in the coals.
  • Letting the chimichurri sit for 10 minutes before serving lets the flavors mellow and marry perfectly.
03 -
  • Flip the steaks with both a spatula and tongs for maximum support—no more accidental crumbles.
  • For even more flavor, let the seasoned cauliflower rest for 10 minutes before grilling.
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