BBQ Cauliflower Steaks with Chimichurri (Printable version)

Charred cauliflower steaks topped with bright chimichurri for a bold, plant-based main that's vegan and gluten-free.

# What You Need:

→ Cauliflower steaks

01 - 2 large cauliflower heads, trimmed and leaves removed
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 fine salt
07 - 1/4 teaspoon freshly ground black pepper

→ Chimichurri sauce

08 - 1 cup fresh flat-leaf 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 crushed red pepper flakes (optional)
14 - 1/2 teaspoon fine salt
15 - 1/4 teaspoon freshly ground black pepper
16 - 1/2 lemon, juiced

# Step-by-step guide:

01 - Preheat a grill or heavy grill pan to medium-high heat until hot and ready for charring.
02 - Trim the stem flush with the base to keep each head intact, remove outer leaves, then place the head stem-side down and slice into 1-inch-thick steaks; reserve loose florets for another use.
03 - In a small bowl, whisk together 3 tablespoons olive oil, smoked paprika, garlic powder, ground cumin, salt and black pepper to form a seasoning oil.
04 - Brush both sides of each cauliflower steak generously with the spiced oil, ensuring even coverage along the cut surfaces.
05 - Place steaks on the hot grill and cook 7 to 8 minutes per side, turning carefully with a spatula, until pronounced char marks appear and the centers are tender when pierced with a knife.
06 - While the cauliflower cooks, combine chopped parsley, cilantro, minced garlic, 1/2 cup extra-virgin olive oil, red wine vinegar, crushed red pepper flakes (if using), salt, black pepper and lemon juice in a bowl; stir vigorously to emulsify and taste-adjust seasoning.
07 - Transfer grilled steaks to a serving platter, spoon chimichurri liberally over each steak and serve immediately.

# Expert Advice:

01 -
  • No one will guess how easy it is to coax this much flavor out of humble cauliflower.
  • It’s hearty enough to anchor a vegan table, but even my most skeptical friends have gone back for seconds.
02 -
  • If your grill isn’t hot enough, cauliflower turns soggy instead of getting charred—it took me a couple limp batches to learn that.
  • Chopping the herbs finely enough can make or break your chimichurri’s texture—it should be saucy, not grassy.
03 -
  • A thin fish spatula works wonders for flipping steaks without breakage.
  • Letting the chimichurri rest at least 10 minutes before using lets all the flavors meld together beautifully.
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