BBQ Cauliflower Steaks with Chimichurri (Printable Version)

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

# What You'll Need:

→ 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 garlic cloves, minced
11 - 1/2 cup extra virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red chili flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Juice of 1/2 lemon

# Steps:

01 - Heat a grill or grill pan to medium-high heat, ensuring the grates are clean and lightly oiled 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, yielding about 2–3 steaks per head and reserving loose florets for another use.
03 - In a small bowl combine 3 tablespoons olive oil, smoked paprika, garlic powder, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; whisk until homogeneous.
04 - Brush both sides of each cauliflower steak generously with the spiced oil mixture so they are evenly coated.
05 - Place steaks on the preheated grill and cook 7–8 minutes per side, turning carefully with a spatula or tongs, until well charred and tender when pierced with a knife.
06 - While the cauliflower cooks, combine parsley, cilantro, minced garlic, 1/2 cup olive oil, 2 tablespoons red wine vinegar, red chili flakes if using, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lemon juice; stir vigorously to emulsify and taste for seasoning.
07 - Transfer the grilled steaks to a platter, spoon the chimichurri liberally over each piece and serve immediately to preserve contrast between charred cauliflower and bright sauce.

# Expert Advice:

01 -
  • This dish turns humble cauliflower into a vibrant, flavor-packed showstopper that even meat-lovers will crave.
  • The herby chimichurri is a revelation—bright, zesty and the perfect match for smoky grill marks.
02 -
  • Don’t rush slicing the cauliflower—one too-hasty cut and your steaks may crumble.
  • Let the chimichurri sit for a few minutes so the flavors meld; it tastes even more vibrant that way.
03 -
  • Grill a lemon half beside the steaks and squeeze it over right before serving—it adds smoky brightness and wakes up the whole dish.
  • Let the grilled cauliflower rest a few minutes before topping with sauce—the flavors settle and the texture stays perfect.
Go Back